Watanyachi Khichadi is served as part of the Shravani shanivar meal. The month of Shravan coincides with the Indian monsoon and is marked by vegetarian food (you can read about the reasons in this post). This khichadi, even in its vegetarian form, can hold its own against many fancier recipes.

Since this was a family favourite, it was usually made again and relished with even greater gusto after the month of Shravan ended and prawns (and seafood) were available in abundance. The addition of prawns gives it a wonderful flavour and makes it a perfect one-dish weeknight dinner.

As a child, I always preferred the vegetarian version. My family used to think I was cuckoo. PPs rarely eat vegetarian food by choice. My Aji (grandma) used to say “If you don’t eat now, you’ll end up marrying a Brahmin*.” Prophetic words, indeed.

As it turns out, I do end up making two versions of most dishes at home. But whichever option you choose, this khichadi is a winner.

Ingredients:

1 cup basmati rice, washed and drained

1/2 cup green peas

2 large onions

4-5 cloves

1 inch stick of cinnamon

1/4 teaspoon turmeric

1/2 teaspoon chilli powder

1/2 teaspoon PP sambhar

salt to taste

1 tablespoon ghee

1 tablespoon oil

Method:

1. Heat oil and add cloves and cinnamon.

2. Cut the onion into large pieces – a bit like onion rings, but halved.

3. Add onions to the oil and spices and cook till pink and almost transparent. Add peas and a little water. Cover and cook for about 5 minutes.

4. Meanwhile, heat ghee in another pan. Add the rice and saute for 3-4 minutes.

5. Add the rice and ghee to the onion and peas mixture.

6. Add salt and the spices.

7. Add enough water to cook the rice and cook till done.