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Khichdi or khichri (, , , , Odia language: ଖେଚୁଡି) is a dish in South Asian cuisine made of rice and ( dal) with numerous variations. Variations include Pearl millet and Mung bean khichri. In Indian culture, in several regions, especially in the northern areas, it is considered one of the first solid foods that babies eat. See MasterChef (American season 6)
Some divergence of transliteration may be noted in the third consonant in the word khicṛī. The sound is the retroflex flap , which is written in Standard Hindi with the Devanagari letter ⟨ड़⟩, and in Urdu alphabet with the Perso-Arabic letter ⟨⟩. In Hindustani phonology, the etymological origin of the retroflex flap was when it occurred between vowels. Hence in Devanagari the letter ⟨ड⟩, representing , was adapted to write by adding a diacritic under it. In Urdu script, the phonological quality of the flap was represented by adapting the letter ⟨⟩, representing , with a diacritic added above it to indicate the retroflex quality. The occurrence of this consonant in the word has given rise to two alternative spellings in English: khichri, which reflects its phonology, and khichdi, which reflects its etymology.
The Anglo-Indian dish kedgeree is thought to derive from khichri.Anne Chotzinoff Grossman and Lisa Grossman Thomas (1997) Lobscouse and Spotted Dog; Which It's a Gastronomic Companion to the Aubrey/Maturin Novels, Norton, p. 12.
Hinduism, mainly from north/northwest, who avoid eating grains during fasting, eat Sabudana khichri made from sago.Sean Williams, 2015, "The Ethnomusicologists' Cookbook, Volume II: Complete Meals from around the world", Routledge Taylor & Francis group, page 37.Uma Aggarwal, 2009, "The Exquisite World of Indian Cuisine", Allied Publications, page 106. In the southern part of India, however, the word khichri is not that popular. While people of Tamil Nadu and Andhra regions cook Pongal, and Kannadigas prepare which is mung dal khichdi and , a pigeon pea variation with vegetables, Keralites have no similar dish.
Khichdi was the inspiration for Anglo-Indian kedgeree Khichdi is a popular traditional staple in Haryana, specially in the rural areas. Haryanvi khichdi is made from pearl millet and mung dal (split mung bean) pounded in mortar ( unkhal), and often eaten by mixing with warm ghee or lassi, or even yogurt.1990, "Haryana District Gazetteers: Sonipat", Government of Haryana publication, Page 83. 1912, "Haryana District Gazetteers: Delhi district gazetteer", Government of India Gazetteers Organisation, Page 90.1987, "Haryana District Gazetteers: Hisar", Government of Haryana publication, Page 65.Charmaine O' Brien, 2013, "The Penguin Food Guide to India", Penguin Books Penguin Books. Sometimes, Sorghum is also mixed with bajra and mung dal.
The Hyderabadi Muslim community, of the erstwhile Hyderabad State, in present-day Telangana, Marathwada, and Kalyana-Karnataka regions, make khichdi as a common breakfast dish, and is an important part of Hyderabadi cuisine. The dish is called khichri, kheema, khatta, or other switch-around versions of the previous, named after the three parts of the meal, Khichri, ground beef, and a sour sauce, made of tamarind and sesame.
Khichra is similar to haleem, a meat dish, while khichra is a vegetarian dish with rice and pulses or lentils, with no spices.
However, India's Minister of Food Processing Industries Harsimrat Kaur Badal clarified that while Khichdi is considered nutritious and healthy food in India, the government did not have any plans to designate a national food.
The dish has been cooked at both MasterChef Australia and America.
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