Name: Barley vegetable kichidi recipe by Jayanthy Asokan at BetterButter
Prep time: 480 min
Cook time: 15 min
Total time: 495 min
Yield: 3
Ingredients: Barley 1 cup; Onion 1/2; Carrot 1; Beans7; Capsicum 1; Ginger garlic paste 1/4 teaspoon; Chilli powder 1/4 teaspoon; Cummin powder 2pinch; Oil 2 teaspoon; Water 2cup; tumeric powder a pinch; Salt to taste; Coriander leaves for garnishing

ABOUT Barley vegetable kichidi RECIPE

Pressure cooked barely is mixed with vegetables and little spices are added according to elderly people.

Ingredients Serving: 3

Barley 1 cup
Onion 1/2
Carrot 1
Beans7
Capsicum 1
Ginger garlic paste 1/4 teaspoon
Chilli powder 1/4 teaspoon
Cummin powder 2pinch
Oil 2 teaspoon
Water 2cup
tumeric powder a pinch
Salt to taste
Coriander leaves for garnishing

Instructions

Soak barley overnight.
Wash thrice and pressure cook for 10 minutes.
Heat oil in a wok.
Add onion and saute for a minute. Add ginger garlic paste and saute till raw smell disappears.
Add all the vegetables and saute for five minutes. Add all the dry powders.
Drain barley and store the water. It can be consumed adding little salt.
Add 1/2 teaspoon of oil to the boiled barley to avoid sticking to each other.
Mix barley to the vegetable mixture and cook for just two minutes.
Garnish it with coriander leaves.

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