Watanyachi Khichadi is a Peas Khichadi which is the speciality of the Pathare Prabhu community. The Khichadi is seasoned with a special sambar powder.
Pathare Prabhu is one of the Hindu communities living in Mumbai . They migrated from Gujrat during 13 th century . They are believed to be descendants of King Ashwapati who reigned in Nepal. The Pathare Prabhu community is considered to be a elite caste of Maharashtrians .
Pathare Prabhus developed a cuisine that focused a lot on seafood due to their proximity to the beaches in Mumbai. You could say they mix sea food in practically any traditional Marathi or Gujrati dish . Trust them to make the famous Undhiyu with sea food and call it PP Ghada !
Frankly speaking I had no idea that a community like Pathare Prabhu existed . It was recently while watching the Thali Utsav show on telly that I learnt about them . Ever since I have been searching vegetarian recipes of this community . I believe they closely guard their recipes and keep them a secret as a result it makes this wonderful PP cuisine inaccessible to most outsiders. It surely was a task getting these recipes but fortunately I have two recipes from this cuisine . For today I will be sharing the Watanayachi Khichadi , which is my Day 3 post under Khichadi’s.
Watana is green peas , and even though the recipe says Khichadi , it’s more like a pulao . The pulao is seasoned with a special sambar masala which is different than the South Indian version . The recipe is quite simple , but I have to admit very flavourful . The ghee and the spice powder both make this rice very special . The Khichadi can be made with any rice , though this particular recipe I have used Basmati Rice .
Fortunately I got the Pathare Prabhu sambar masala recipe too but I cut down on the chillies . This made the rice very mild , so I added some ghee and red chilly powder to the rice . The recipe here is from SK and you need not cut down the chillies !
The Batata Bhujna is a typical Maharashtrian recipe , which I shall share later . So let’s check the Watanyachi Khichadi recipe .
1 cup basmati rice, washed , soaked and drained
1 cup green peas
2 large onions, roughly sliced
1 inch stick of cinnamon
1/4 teaspoon turmeric
1/2 teaspoon chilli powder
1/2 teaspoon PP sambhar powder
Salt to taste
2-3 tbsp ghee
8 tbsp coriander seeds
11/2 tbsp cumin seeds
11/2 tbsp mustard seeds
2 tbsp whole wheat kernels
2 tbsp split Bengal gram
16-20 whole dry chili
1/2 tsp fenugreek seeds
1 tsp black peppercorns
1 tsp turmeric powder
1 large pinch asafoeti
Heat ghee and add cloves and cinnamon .
Add roughly chopped onions slices and sauté till pink .
Add green peas and rice and roast for 4-5 minutes .
Add turmeric powder , red chili powder , pathare Prabhu sambar powder and salt .
Mix well .
Add 2 cups water and cook rice till done .
Heat 1 tbsp ghee add a tsp of red chilly powder and add to the rice , mixing it well .
Serve with Batata Bhujana and Dahi.
Dry roast all ingredients one at a time except asafoetida powder.
Cool, add asafoetida powder and grind to a fine powder.
Store in an airtight container.
The Khichadi’s that I have posted this week –
Assamese Bora Saul Khichadi
Kodo Millet Khichadi
- 1 cup basmati rice washed , soaked and drained
- 1 cup green peas
- 2 large onions roughly sliced
- 4-5 cloves
- 1 inch stick of cinnamon
- 1/4 teaspoon turmeric
- 1/2 teaspoon chilli powder
- 1/2 teaspoon PP sambhar powder
- Salt to taste
- 2-3 tbsp ghee
- 8 tbsp coriander seeds
- 11/2 tbsp cumin seeds
- 11/2 tbsp mustard seeds
- 2 tbsp whole wheat kernels
- 2 tbsp split bengal gram
- 16-20 whole dry chili
- 1/2 tsp fenugreek seeds
- 1 tsp black peppercorns
- 1 tsp turmeric powder
- 1 pinch largeasafoeti
- Heat ghee and add cloves and cinnamon .
- Add roughly chopped onions slices and sauté till pink .
- Add green peas and rice and roast for 4-5 minutes .
- Add turmeric powder , red chili powder , pathare Prabhu sambar powder and salt .
- Mix well .
- Add 2 cups water and cook rice till done .
- Heat 1 tbsp ghee add a tsp of red chilly powder and add to the rice , mixing it well .
- Serve with Batata Bhujana and Dahi.
- Dry roast all ingredients one at a time except asafoetida powder.
- Cool, add asafoetida powder and grind to a fine powder.
- Store in an airtight container.