Khatti Kanki

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

  • 2 cups - small grain rice soaked for 30 mins in water
  • 3 cups - fresh curds
  • 2 - green chillies
  • 2 stalks - curry leaves
  • 1 tbsp - coriander leaves chopped finely
  • 5 - cashew nuts, broken into quarters
  • 1 tsp - skinned urad (black gram) dal
  • 1/2 tsp - cumin seeds
  • 1/2 tsp - mustard seeds
  • 4 pinches - asafetida
  • 2 - bay leaves
  • Salt to taste
  • 2 tbsp - oil
  • 1 tbsp - ghee

How to Make Khatti Kanki

  • Whip curd with an eggbeater, or hand whisk.
  • Add 3 cups water, mix well, keep aside.
  • Heat a heavy-bottomed deep vessel.
  • Add oil, heat, add seeds, allow to splutter.
  • Add green chillies slit vertically.
  • Add bay leaves, dal, asafoetida, cashews and brown lightly.
  • Add drained rice, buttermilk and stir well.
  • Keep stirring till mixture starts to boil.
  • When boiling resumes, reduce heat, cover and simmer.
  • Stir frequently, till rice is overcooked or mushy.
  • The mixture consistency should be that of a porridge.
  • Take off fire, heat ghee in a small pan.
  • Add seeds, allow to splutter.
  • Add curry leaves, pour over rice mixture.
  • Stir gently, pour into serving dish.
  • Garnish with chopped coriander.
  • Serve piping hot.

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