I had little jowar/sorghum remaining after making a batch of homemade sathu maavu powder so wanted to use it up.I didn't give much thoughts for any fancy recipe, I wanted to a try a simple khichdi with it and this is what I made for breakfast.Jowar / Sorghum is a very healthy millet variety that takes time to cook unlike other millets, so it needs to be soaked overnight and cooked with enough water.
Recently when I went shopping with amma, we stopped at a earthernware shop and she insisted me to get a kadai made of clay for making fish kuzhambu so I got a small kadai.Now I am using it regularly for making vathal kuzhambu, puli kuzhambu, upma etc.
Jowar Khichdi Recipe - Ingredients
Preparation Time : 10 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Main | Recipe Cuisine: South Indian
Recipe Category: Main | Recipe Cuisine: South Indian
Jowar - 1 cup
Water - 2.5 cups
Moong Dal - 1/4 cup
Big Onion - 1 small sized roughly chopped
Coriander Leaves - 1 tsp finely chopped
Coconut - 2 tbsp
Salt - to taste
To temper:
Oil - 2 tspMustard Seeds - 1 tsp
Split Urad Dal - 1/2 tsp
Curry Leaves - a small sprig
Red Chilli - 1 small
Hing - a pinch
Method:
- Rinse jowar well and soak it overnight.Next day morning, pressure with water for 5-6 whistles.Drain water and set aside.
- Roast moong dal till slightly golden, then cook it with enough water.Cook it till soft.
- Now heat a pan with oil - add the items listed under 'to temper' let it splutter.Then add onion and fry till translucent then add cooked moong dal and saute for a minute.Add required salt.
- Now add cooked jowar and mix well.Cook for 3-5mins until its blended well.Garnish with coconut and coriander leaves and switch off.
My Notes:
- Jowar takes time to cook so I prefer pressure cooking.
- You can even add any vegetables of your choice, saute along with onion and cook with enough water then proceed with the steps.
- You can add any vegetable of your choice.
