Jalaram khichi and kadhi | bardoli famous jalaram khichdi |khichdi-kadhi recipe

Jalaram khichdi

Jalaram khichdi is a healthy and easy one-pot recipe made with rice, a combination of 2 types of moong dal, tuvar dal, vegetables, and regular spices. it is a popular khichdi from the city bardoli, Gujarati. There are two types of Bardoli Khichdi first With Onion and Garlic and second Without Onion and Garlic. I am sharing without onion and garlic khichdi recipe which taste exactly the same as we have in Jalaram Khichdi in Bardoli. In this recipe, I share a special sweet and sour Gujarati kadhi recipe, which serve with kadhi and gives a nice flavor to khichdi. Enjoy khichdi and kadhi with papad and some pickle.

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Jalaram khichdi

Recipe card for jalaram khichdi & kadhi

Nehas Cook Book
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Course Main Course
Cuisine Indian
Servings 6 servings


For jalaram khichdi

  • ¾ cup small grain rice
  • ¼ cup green moong dal
  • ¼ cup yellow moong dal
  • ¼ cup tuvar dal
  • ½ cup chopped brinjals
  • ½ cup chopped bottle gourd lauki
  • ½ cup chopped carrot
  • ½ cup green peas
  • 1 cup chopped potatoes
  • 1 tsp turmeric powder
  • Salt to taste
  • 1 tbsp ghee
  • 1 tbsp oil
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • 2 cloves
  • 1 bay leaf
  • 4-5 black peppercorn
  • 1 inch cinnemon
  • 2 dry red chilli
  • 1 inch ginger paste
  • 2 chopped green chilli
  • 2 tbsp peanuts
  • 2 tbsp fresh coconut
  • 1 cup chopped tomatoes
  • 1 tbsp coriander powder
  • 1 tsp cumin powder
  • 1 tbsp red chilli powder
  • ½ tsp garam masala
  • 6 cup water
  • Serve with ghee coriander leaves and fresh coconut

Gujarati kadhi

  • 1 cup curd
  • 2 cup water
  • 4 tbsp gram flour besan
  • ½ tsp ginger paste
  • 2 green chilli paste
  • 1 tbsp jaggery
  • 1 tbsp ghee
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • Pinch of hing
  • Some curry leaves
  • 1 inch cinnemon
  • 2 cloves
  • 2 dry red chilli
  • ¼ tsp methi dana
  • Some coriander leaves


Making jalaram khichdi

  • Wash dal and rice under running cold water till water runs clear.
  • Add slightly hot water and soak dal and rice for 30 minutes.
  • Now in a pressure cooker add khichdi mixture, water, chopped brinjals, chopped lauki, chopped carrot, green peas, chopped potatoes, turmeric powder, and salt.
  • Cover the pressure cooker lid, Cook for 3-4 whistles on medium-low heat.
  • When the pressure cooker release its pressure naturally, then open the lid and add boiled vegetables into khichdi. Mix well.
  • For tadka - heat ghee and oil in a pan, add mustard seeds, cumin seeds, cloves, bay leaf, black peppercorn, cinnamon sticks and dry red chili. Sauté for a minute.
  • Then add ginger paste and chopped green chili. Sauté for a minute.
  • Now add peanuts and fresh coconut. Sauté till it slightly golden brown in color.
  • Add chopped tomatoes, green peas, and salt. Sauté till it becomes slightly soft.
  • Now lower the flame and add coriander powder, cumin powder, red chili powder, and garam masala. mix well.
  • then add water and boil for a minute.
  • Add khichdi into hot tadka in khichdi and mix well.
  • Cover and cook khichdi for 5 minutes so tadka flavored add into khichdi.
  • Switch off the flame and add melted ghee, fresh coconut, and coriander leaves. mix well.
  • Serve jalaram khichdi with kadhi and papad.

For Gujarati kadhi

  • In a mixing bowl, add curd, ginger-green chili paste, salt, besan, and water. mix well.
  • Now in a pan, add ghee, mustard seeds, cumin seeds, a pinch of hing, and some curry leaves. sauté for a minute.
  • Then add cinnamon sticks, cloves, dry red chili, and fenugreek seeds. Sauté for a minute.
  • Add the kadhi mixture and mix well.
  • Stir continuously and bring the mixture to a boil.
  • Cover and cook kadhi mixture for 5 minutes on a lower flame.
  • Garnish with coriander leaves and serve.


For khichdi
  • proportion of rice and dal should be equal.
  • wash dal and rice till water is clear.
  • pressure cook khichdi on a medium flame for 3-4 whistles.
For kadhi
  • there are no lumps in kadhi mixture.
  • stir continuously after adding kadhi mixture into pan.
  • cover and cook kadhi for 5 minutes, so besan will cook properly.


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