In the Kokani Muslim cuisine, khichri or blend of dal-rice cooked in a mixture of thin coconut milk and water. Hence it is called NAARALI KHICHRI.
Coconuts are abundant in the Konkan coast and hence lend themselves to use in myriad dishes. While the thick milk is used in curries and sweet dishes, the last extract or thin milk is often used for cooking rice and lends a beautiful flavour to the rice dish.
This khichri is often served as an accompaniment with a spicy seafood curry and thinned curd maatha.
So on the ocassion of #KhichdiDay here is the recipe of this flavourful dish:
- Regional Indian Food & Travel enthusiast