Manipuri Khichdi and Ootti (GF, V)

Manipuri Khichdi and Ootti (GF, V)

The recipes in this post are the result of a lot of Internet searching! When Bhags of Crazy Curry announced North Eastern food as the theme for RCI, I was quite interested. For one thing, I have been fascinated by the sheer beauty of that part of the country that I’ve seen in books and on TV. The North Eastern states of India are home to some of the most beautiful orchids in the world.

After going through the many search results, most of which were sketchy and largely repetitions of each other, what I realised was that non vegetarian food forms the bulk of their cuisine. And I had never heard of many of the ingredients used in those recipes.

We refer to the different states of Nagaland, Mizoram, Manipur, Meghalaya and Arunachal Pradesh by putting them together as one entity, but each state has its own particular separate identity.

My search for vegetarian recipes from these states led to my discovery of two blogs, Anthony's Kitchen and Monica Gi Chakum, with some Manipuri vegetarian recipes.

I chose to cook the Manpuri Khichdi and Ootti from Anthony's blog. As he hadn’t given very exact measures for some ingredients, I have put down what I used. I didn’t have any pictures to refer to either. Otherwise I have stuck to his recipes.

Manipuri Khichdi and Ootti (GF, V)The recipes in this post are the result of a lot of Internet searching! When Bhags of Crazy Curry announced North Eastern food as the theme for RCI, I was quite interested. For one thing, I have been fascinated by the sheer beauty of that part of the country that I’ve seen in books and on TV. The No...

Summary

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  • Coursemain course
  • Cuisineindian

Ingredients

For the Manipuri Khichdi
Basmati rice
1 cup
Tuvar dal
1/4 cup
Small onion, finely chopped
1
Ginger garlic paste
1 tsp
Peanuts, skinned
2 tbsps
Cumin seeds
1 tsp
Each of bay leaves, cardamom cloves and red chillies ,
3 pods
Turmeric powder
¼ tsp
Salt
to taste
Oil
1 tbsp
Ghee
2 tbsps
For the Ootti
White peas
1 1/2 cups
Big onion, finely sliced
1
Ginger, finely chopped
1 1/2 “
Cumin seeds
1 tsp
Red chillies
3-4
Bay leaves
2
Cooking soda
1/2 tsp
Oil
1 tbsp
Salt
to taste

Steps

  1. Manipuri Khichdi : Cook the rice and dal till done but firm.
  2. Heat the oil and ghee, add the peanuts and sauté till golden. Now add the bay leaves, cardamom, cloves, red chillies and cumin. Stir a couple of times and add the onions, sautéing till golden and soft. Add the turmeric powder, stir, and then add the cooked rice and dal. Salt as required. Take off the heat and mix everything, gently till well coated with the onion and spice.Serve hot.
  3. Ootti : Soak the peas in water for about 5-6 hours and cook till done but firm. Put the peas into a pan, add one cup water, salt and the cooking soda. Bring it to a boil. There will be a lot of froth from the soda! I have never cooked (baked, yes) with cooking soda and it seems to make the peas a bit mushy.
  4. In another pan, heat the oil and add the bay leave, cumin and chillies. Just sauté and add the ginger and onion. Saute till onions are brown. Pour this into the peas and mix well. Serve hot.

We enjoyed the Manipuri Khichdi for lunch with Ootti, roasted pappads and some pickle. And in true south Indian style, finished the meal with yogurt (curds)!

I also just discovered, when Arundati reminded me, that the deadline for RCI submissions was long over. That’s how up to date I am with all things “bloggy” these days!!