#kichadi

[bloganimallibre]

GUISO DE POROTOS MUNG

Los porotos  Mung son una variedad verde del poroto de soja, son originarios de la India,ideales en dietas de desintoxicación en la cocina Ayurvedica. Tiene vitaminas A, la gran mayoría del complejo B y también C y E, dos poderosos antioxidantes que mejoran el funcionamiento de la membrana celular. Además es rico en minerales, como calcio, ácido fólico y hierro, imprescindibles para la salud de los huesos, el corazón y la prevención de las anemias. A diferencia de otras legumbres son mas fáciles de digerir no causando flatulencias, punto extra yeiii!. En mi propia dieta detox este ha sido el plato que mas me ha ayudado a equilibrar mi cuerpo así que porotos mung siempre en la despensa!.

Ahora el plato original llamado kichadi tiene una consistencia mas blanda la cual no es mi favorita por lo que quedo mas séquito, ahora gusto personal en la cantidad de liquido y la textura, ademas pueden varias algunas de las verduras, como zapallo, espinacas, arvejas,porotos verdes..en fin.

INGREDIENTES|RINDE 4-5

1 taza de porotos mung remojados de un día para otro

1 taza de arroz basmati (u otro)

1 zapallito italiano cortado en cubos pequeños

1/2 pimentón rojo cortado en cubos

1 zanahoria cortada en cubos

1 cucharada de aceite de coco

1/2 cucharadita de comino

1/2 cucharadita de cúrcuma

1 cucharadita de jengibre rallado

1 cucharadita de semillas coriandro(opcional)

agua o caldo de verduras casero

1 taza de leche de coco (opcional)

sal de mar a gusto

PREPARACION

Remojar la noche anterior los porotos en agua.

En una olla pequeña preparar el arroz de forma separada, lavar previamente el arroz.

En una cacerola grande, agregar el aceite de coco, comino,cúrcuma,jengibre, y coriandro esto permite que se activen los sabores, revolver unos segundos. Agregar los porotos mung y cubrir con agua o caldo. Cocinar hasta que este tiernos.

Una vez listos los porotos agregar las verduras y el arroz ya cocido, cocinar unos 5-10 minutos o hasta que las verduras este blandas. Corregir con sal de mar y agregar al final la leche de coco. Dejar asentar y enfriar unos momentos y servir. Puedes espolvorear un poco de cilantro picado fresco.

[sultanricehouse]

The rice my grandmother would have approved of.

There's this thing that happens when you cook with genuinely good rice.

The kitchen smells different. The texture is different. Even the way it looks in the pot is different — plump, separate grains that actually hold their shape instead of turning into a sticky mess halfway through.

I didn't really understand that until I paid attention to what was actually going into my cooking.

Most of the rice you pick up off a shelf has been processed, stored, passed through a dozen hands, and by the time it reaches your kitchen it's lost most of what made it good in the first place. You're basically cooking with a shadow of what rice is supposed to be.

Sultan Premium's Nei Kichadi Ponni is the opposite of that.

It's sourced directly from natural farmlands — which sounds like marketing speak until you actually cook it and go oh. oh that's what the difference is. The nei kichadi comes out the way it's supposed to. The pongal actually tastes like pongal. Even plain rice with rasam hits different when the rice itself is worth something.

They call it Mangaiyar Choice — the choice of women who cook every day and know exactly what they're working with. And honestly? That's the most trustworthy endorsement there is. Not a celebrity. Not a food blogger. The person who's standing at the stove every single morning.

It comes in a 25KG pack which sounds like a lot until you realize you're going to go through it faster than you think because everyone at the table keeps asking for seconds.

If you care about what you feed your family — and I think you do, you're reading a post about rice at this hour — this one's worth trying.

📦 25KG pack 🌿 Directly sourced from natural farmlands 👑 Sultan Premium

Reblog this if you know someone who takes their cooking seriously. Or if you just really love rice. Both are valid. 🍚

[recipesmarketplace]

Vellarikka Kichadi Recipe | Cucumber kichadi

Vellarikka Kichadi is a traditional Kerala side dish made with Malabar cucumber, coconut and curd as main ingredients. Cucumber kichadi is light, cooling and slightly tangy that balances a hearty south Indian lunch. Cucumber kichadi is an essential part of an onam sadhya or vishu sadhya and pairs well with sambar, rice. Check out my Pineapple Pachadi and mambazha pulissery recipe in this…

Vellarikka Kichadi Recipe | Cucumber kichadi

[saisaravanabhavan]

Idli, Vada, Kichadi & Gulab Jamun – Perfect Indian Combo

Enjoy a delicious South Indian meal with soft Idlis, crispy Vada, flavorful Kichadi, and sweet Gulab Jamun. A delightful mix of flavors and textures!

[gullshriek]

Green Apple Kichadi

[deeexplores]

Onam special sadhya 🔥

[homeculinarycrafts]

Cucumber pachadi | Vellarikka pachadi

Cucumber pachadi | Vellarikka pachadi

Vellarikka pachadi Pachadi is a simple and delicious kerala style dish which is made using grated coconut, curd and mustard seeds. This is one of the main curry in Onam sadhya. Pachadi can be prepared with beetroot, mango,pineapple, etc. Here is the recipe of pachadi using cucumber which you can easily prepare under 30 minutes. This pachadi goes well with sambar rice as well as boiled rice. The…

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[ramajeyamrice]

Kichadi Ponni Rice - RAMAJEYAM ROYAL BLACK NEI KITCHADI PONNI BOILED RICE

Ramajeyam Nei Kitchadi Ponni Boiled Rice is our Premium quality 1 year old rice. Rice is Slender Medium Grain and delicious in nature.  It is being prepared in our own manufacturing unit and also has been well cleaned and packed under hygienic facilities.