🥘 Khechudi Recipe – Odisha Style Khichdi with Ghee & Spices
Meta Description: Enjoy the authentic taste of Odisha with this easy Khechudi recipe. Made with rice, moong dal, ghee, and spices – perfect for festive and everyday meals.
📌 Table of Contents
- Introduction
- Ingredients
- Step-by-Step Cooking Instructions
- Serving Suggestions
- Variations
- FAQ (Rank Math FAQ Schema)
- Conclusion
🪔 Introduction
Khechudi, also known as Khichdi, is a classic dish in Odia cuisine that holds cultural and spiritual significance. Unlike regular khichdi, Odia Khechudi is fragrant, slightly spiced, and generously enriched with desi ghee (clarified butter). It’s one of the prime dishes in the Jagannath Temple’s Mahaprasad and also enjoyed during festivals like Durga Puja, Savitri Brata, and Sundarakand Patha.
This one-pot rice and lentil meal is nutritious, comforting, and easy to prepare. Let’s dive into the traditional Odisha style Khechudi recipe.
🍚 Ingredients
| Ingredient | Quantity |
|---|---|
| Rice (preferably Gobindobhog or Basmati) | 1 cup |
| Moong Dal (yellow split lentils) | ½ cup |
| Ghee (Clarified Butter) | 3 tbsp |
| Bay Leaf (Tejpatta) | 1 |
| Cinnamon Stick | 1 small piece |
| Cloves | 3–4 |
| Cardamom Pods | 2 |
| Grated Ginger | 1 tsp |
| Turmeric Powder | ½ tsp |
| Salt | To taste |
| Water | 4 cups |
| Cashew Nuts & Raisins (optional) | 2 tbsp each |
👩🍳 Step-by-Step Instructions
🔹 Step 1: Roast the Moong Dal
- Dry roast the moong dal in a pan over medium heat until it turns golden and aromatic.
- Keep stirring to avoid burning.
🔹 Step 2: Wash Rice and Dal
- Wash the rice and roasted dal thoroughly in water.
- Drain and keep aside.
🔹 Step 3: Temper the Spices
- In a deep pan or pressure cooker, heat ghee.
- Add bay leaf, cloves, cardamom, cinnamon, and ginger.
- Sauté for 30 seconds until aromatic.
🔹 Step 4: Add Rice and Dal
- Add the drained rice and dal to the tempered ghee and spices.
- Stir for 2–3 minutes on low heat to coat everything with ghee.
🔹 Step 5: Add Water, Turmeric & Salt
- Add 4 cups of water, turmeric, and salt to taste.
- Bring it to a boil.
🔹 Step 6: Cook Until Done
- If using a pressure cooker, cook for 2 whistles.
- If using an open pan, cover and cook until rice and dal are soft but not mushy.
🔹 Step 7: Add Dry Fruits (Optional)
- In a small pan, heat a spoon of ghee and lightly fry cashews and raisins.
- Add them to the cooked khechudi.
🍽️ Serving Suggestions
- Serve hot khechudi with:
- Aloo Dum (spicy potato curry)
- Baigan Bharta (roasted mashed brinjal)
- Tomato Khatta (sweet-tangy chutney)
- Raita or curd
🍛 Variations
- Temple-Style Khechudi:
No onion or garlic; prepared only with pure ghee, turmeric, and dry fruits. - Vegetable Khechudi:
Add carrots, beans, peas, and potatoes for a healthier version. - Spicy Khechudi:
Add green chilies or chili powder for an extra kick.
❓ FAQ – Frequently Asked Questions
Q1. Is khechudi and khichdi the same?
Yes, both refer to a dish made with rice and lentils, but Odia Khechudi is more flavorful with ghee and whole spices.
Q2. Can I make khechudi without ghee?
You can, but ghee adds authentic flavor. For vegan options, use coconut oil.
Q3. Is khechudi healthy?
Yes, it’s a balanced meal with carbs and protein from rice and dal. Avoid overuse of ghee for a lighter version.
🔗 Internal Links:
- 👉 Kanika Recipe – Sweet Ghee Rice
- 👉 Jagannath Temple 56 Dishes (Chhappan Bhog)
- 👉 Aloo Dum Odia Style Recipe
🔗 External Links:
📝 Conclusion
Khechudi is not just a dish—it’s an emotion rooted in tradition and culture. Whether served in temples as Mahaprasad or cooked at home during festivals, it represents the simplicity and depth of Odia cuisine. Try this recipe and bring home the authentic flavors of Odisha.
Kanika is a sweet rice dish from Odisha made with ghee, cloves, cardamom, and raisins. Learn how to make this simple and divine temple-style Mahaprasad.
Full Blog write indiancuisinefood.com
Kanika Recipe – Sweet Ghee Rice with Cloves & Raisins (Traditional Odia Dish)