Name: Amritsari wadi khichdi recipe by Ishika Uppal at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 2 big sized Amritsari wadi; 1.5 cup rice; 2 tbsp ghee; 1tsp cumin seeds; 1 small onion grated; 2 tomatoes grated; 1tsp grated ginger; 1tsp minced garlic; Salt to taste; 1tsp red chilli powder; 1/2 tsp turmeric powder; 2-3 slitted green chillies; 1tsp all spice powder; For tampering; 1 tbsp ghee; 2 tbsp sliced garlic; 1/2 tsp coriander seeds; 2 red chillies; 1/2 tsp red chilli powder; Salt to taste; 1/4 cup water; Chopped coriander leaves for garnish

Ingredients Serving: 4

2 big sized Amritsari wadi
1.5 cup rice
2 tbsp ghee
1tsp cumin seeds
1 small onion grated
2 tomatoes grated
1tsp grated ginger
1tsp minced garlic
Salt to taste
1tsp red chilli powder
1/2 tsp turmeric powder
2-3 slitted green chillies
1tsp all spice powder
For tampering
1 tbsp ghee
2 tbsp sliced garlic
1/2 tsp coriander seeds
2 red chillies
1/2 tsp red chilli powder
Salt to taste
1/4 cup water
Chopped coriander leaves for garnish

Instructions

Wash the rice and soak in water
Put 1 tbsp ghee in a wok and stri fry the wadi in it. Keep aside.
In the same wok add another tablespoon of ghee and put cumin seeds.
Let them splutter.
Now add grated onion
Saute till golden
Now add grated ginger and minced garlic and mix well.
Keep cooking till raw smell escapes
Now add in tomato and cook on medium flame , stirring occasionally, until the masala starts leaving ghee.
Add salt and all the dry spices and mix well.
Now strain the rice and add to the masala.
Break the wadis into pieces and add it to the rice masala mix
Cook for another couple of minutes and add water as required .
Cook till 2 whistles and switch off the flame.
For tampering : In a tadka pan add ghee and garlic.
Keep stirring until the garlic turns golden
Now add coriander seeds, slitted green chillies, red chilli and the chilli powder.
Now add water and bring it to boil. Pour the tamper over the rice and garnish with coriander leaves.

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