Pariba Khechudi | Puri Jagannath Temple Style

Pariba Khechudi is a popular Odisha Satwik dish prepared in the Puri Jagannath temple way. This is a healthy comfort dish as it has loads of vegetables in the dish.

When it was the turn to finalise for P, I decided to do Pariba Khechudi from Odisha. I was also keen to select from all states and this ensured I try from that state. This was almost similar to another one I made. This khichdi was slightly different with different vegetables added.

All the Khichdis I have made for this series was for our dinner and it really helped that it was one pot meal that gets the job done so quickly. The only time you get to spend is as you chop the vegetables. Since its pressure cooked, you need not bother chopping down fine.

This is also referred as the ‘mandira khichdi’, especially made during Ganesh Chaturthi and Dushera as Prasad in western Odisha. I am not sure if it is prepared this way in the temple, the source I referred says so. It is indeed a good dish to have on your list.

Pariba Khechudi is the pick for P in the AtoZ Quick Under 30 Minutes, which is my theme in the Biryanis, Pulaos, Khichdis and Mixed Rices, where I am doing Quick Under 30 Minutes Meals. If you want to read some elaborate Biryanis, check out what I have for P in Spice your Life!

A to Z Quick Under 30 Minutes Meals

A for Achari Chana Vegetable Pulao
B for Bhuga Chawara
C for Cholia Chawal
D for Dal Khichdi
E for Ellu Sadam
F for Fodnicha Bhaat
G for Green Garlic Pulao
H for Hare Chane Ka Pulav
I for Ivygourd Masala Rice
J for Jevarisi Chitranna
K for Kadam Bhog
L for Lilva Pulao
M for Methi Matar wara Chawaran
N for Neyichor
O for Oralu Chitranna

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Step By Step Pictures for making Pariba Khechudi

Pariba Khechudi | Puri Jagannath Temple Style

Ingredients Needed:

1 cup Rice
1 cup Split Yellow Moong dal
5.5 cups Water
3 tsp Ghee

Vegetables used

1 medium Potato
1/ 2 cup Raw Banana
1 cup Pumpkin
1 /2 cup Carrot
10 nos Beans
1 / 4 cup Radish
2 tsp Coconut grated
1 medium Tomato

Spices Used
1 inch Cinnamon
3 Cloves
1 Cardamom
2 small Bay leaf
4 nos Dry Red Chillies
1 tps Cumin seeds
10 nos Peppercorns
1 /2 tsp Pepper Powder
1 tsp Ginger
3 nos Green Chillies
A PInch Turmeric Powder
Salt to taste

For Garnish
1 /4 cup Peanuts roasted
10 nos Cashew Nuts roasted

How to make the Khichdi

Wash and soak the rice and moong dal for 15 mins.
Chop all the vegetables to 1 inch pieces.
Heat a wide pressure cooker, add ghee and temper all the whole pieces along with chillies.
Now add the chopped vegetables, give a quick stir and cook on high flame for few minutes.
Next add the drained rice and dal, and combine well.
Add spice powders, salt and turmeric powder.
Add water and mix well.
Cover with lid and cook for 3 whistles.
When the pressure falls down, gently mix everything well, add 1 tsp ghee, grated coconut and roasted nuts on top, serve with Aloo Bharta or Tomato khajuri khatta.

Pariba Khechudi | Puri Jagannath Temple Style

Pariba Khechudi is a popular Odisha Satwik dish prepared in the Puri Jagannath temple way. This is a healthy comfort dish as it has loads of vegetables in the dish.

• CourseDinner
• CuisineOriya
• By Cook MethodPressure Cooker
• By DietDiabetic, Healthy Recipes, Vegetarian
• Dish Type30 Minutes Meal
• KeywordDinner Ideas, Easy Dinner Ideas

Ingredients

• 1cup Rice
• 1cup Split Yellow Moong Dal
• 5.5cups Water
• 3tsp Ghee

Vegetables used

• 1medium Potato
• 1/ 2cup Raw Banana
• 1cup Pumpkin
• 1 /2cup Carrot
• 10nos Beans
• 1 / 4cup Radish
• 2tsp Coconutgrated
• 1medium Tomato

Spices Used

• 1inch Cinnamon
• 3 Cloves
• 1 Cardamom
• 2small Bay Leaf
• 4nos Dry Red Chillies
• 1tsp Cumin Seeds
• 10nos Peppercorns
• 1 /2tsp Pepper Powder
• 1tsp Ginger
• 3nos Green Chillies
• A PInch Turmeric powder
• Salt to taste

For Garnish

• 1/4cup Peanutsroasted
• 10nos Cashew Nutsroasted

Instructions

1. Wash and soak the rice and moong dal for 15 mins.
2. Chop all the vegetables to 1 inch pieces.
3. Heat a wide pressure cooker, add ghee and temper all the whole pieces along with chilies.
4. Now add the chopped vegetables, give a quick stir and cook on high flame for few minutes.
5. Next, add the drained rice and dal, and combine well.
6. Add spice powders, salt, and turmeric powder.
7. Add water and mix well.
8. Cover with lid and cook for 3 whistles.
9. When the pressure falls down, gently mix everything well, add 1 tsp ghee, grated coconut and roasted nuts on top, serve with Aloo Bharta or Tomato khajuri khatta.

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Posted in: Indian Cook