Ada Hengu Khechudi / Odia Cuisine / Ginger & Asafoetida Flavoured Rice

Ada Hengu Khechudi is a simple yet flavourful rice recipe prepared using ginger and asafoetida. Khechudi is nothing but Khichdi and this is served as prasadam / prasad in a famous temple in orissa called Puri Jaganathan. It is also commonly known as puri khichidi and Lord Jagananath's maha prasad. The preparation of this khechudi is quite easy with a minimal ingredients yet tastes flavourful. Addition of grated coconut is optional in this recipe. This flavourful rice pairs perfectly with Dalma.

Prepared this fragrant and flavourful rice for an interesting event Shhh secretly cooking challenge which is happening among group of food bloggers. For this month, I was paired with a very talented and friendly blogger Jayashree Trao who blogs at evergreendishes.com. Odia cuisine was our theme of the month and I was given ginger and salt as my secret ingredients. Using those ingredients, prepared this flavourful one pot rice recipe which turned into a huge hit among my family members.

Click HERE to check out a delicious Odia recipe prepared Jayashree using the secret ingredients given me.

Recipe Source : Here 

Ingredients :

2 Tbsp Ghee / Oil 
2 Bay leaves 
2 Tbsp Grated Ginger 
1 Tsp Asafoetida / Hing powder 
2 Green chillies, sliced 
1 Cup Rice 
2 - 3 Tbsp Moong dal 
3 Cups Water 
Salt to taste 
4 Tbsp Grated Coconut ( Optional ) 

Method :

Heat oil or ghee in a pan and add bay leaves followed by green chillies, asafoetida and grated ginger.

Saute and add the measured water along with the required quantity of salt.

Now add rice and moong dal to the boiling water.

Cover and cook on a low flame until the rice is cooked.

Add grated coconut to the cooked rice along with a tablespoon of ghee.  ( optional )

Serve hot.

Serving Options :

Serve with Dalma or any curry. 

Simba Besara Bhaja / Indian broad beans fry in Mustard paste

Simba Besara Bhaja is a Odia recipe in which the veggies are cooked in a mustard paste. Simba is nothing but broad beans / avarakai. The mustard seeds are soaked for a while and ground into a fine paste by adding garlic pods and red chillies. The addition of freshly prepared paste gives a lovely aroma and flavour to the curry. The same recipe can also be prepared using different veggies like potato, brinjal etc. Thanks to Ankita Dash for sharing this authentic recipe on her page "Foodexpressodisha". For September month Recipe Swap Challenge, I was paired with a wonderful blogger and youtuber Ankita Dash. Her webpage and youtube channel filled with loads of delicious recipes. Click the below links to check out her page.

Ankita Dash's Webpage : Click HERE

Ankita Dash's Youtube : Click HERE

This authentic Odia recipe pairs perfectly with Pakhala ( Water rice ), plain steamed rice, Rasam rice and Sambhar rice.

Recipe Source : Click HERE

Ingredients :

200 gms Broad beans, Avarakkai, chopped 
1 Tbsp Mustard oil 
1/2 Tsp Panch Poran 
1/4 Tsp Turmeric powder 
3 Tbsp Mustard seeds
7 - 8 Garlic pods
3 - 4 Dry red chillies 
Salt to taste 
Few Curry leaves 

Method :

Soak mustard seeds for half an hour and grind into a fine paste by adding garlic pods and red chillies.

Keep aside.

Heat oil in a pan and panch poran followed by the chopped broad beans, turmeric powder and salt.

When the veggies get half cooked, add the ground paste and cook until done.

Garnish with curry leaves and remove from the flame.

Serve.

Serving Options :

Serve with Rice.