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
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
Oil – 2 tsp
Mustard Seeds – 1 tsp
Split Urad Dal – 1/2 tsp
Curry Leaves – a small sprig
Red Chilli – 1 small
Hing – a pinch
- 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.
- 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.