Khichdi Jinga Ni

Enjoy the heavenly taste of rice with prawns in a delightful combination of spices and other ingredients.


1 kg prawns
1/2 kg basmati rice, soak in water
for atleast 1 hour
4 ozs mung dal, soak in water
4 ozs toovar dal, soak in water
Grind all this masala in vinegar, approx 8 ozs:
20 large red chillies
10 green chillies
8 ozs dessicated coconut
4 tsp cummin seed
1 large piece ginger
1 pod garlic
2 stalks curry leaves
tsp turmeric powder
1 1/2 tsp fenugreek powder
1 1/2 tsp mustard powder
2 ozs coriander powder
1 1/2 tsp garam masala powder
1 1/2 tsp black pepper
1 tsp cardamom powder
1/2 tsp salt
8 bunches fenugreek leaves
1 large bunch of coriander
6 stalks fresh garlic, in season
3 stalks green onions
1 kg onions
1/2 kg tomatoes
1/2 kg diced and fried potatoes (optional)
3 cups oil

Boil Rice With
2 tsp salt
1/2 tsp turmeric
1/2 tsp cummin seed
1/2 tsp ground fenugreek seed.
10 whole black peppercorns
6 medium sticks cinnamon
10 whole cloves
8 whole cardamoms
1 tsp jeera-sal
3 pounded black cardamoms
4 bay leaves
1/2 cup oil


How to make Khichdi Jinga Ni:
  • For The Prawn Paatia
  • Peel and devein the prawns. Wash and marinate in 1 tsp salt for atleast 1/2 hour.
  • In the oil fry chopped onions, dark brown.
  • Add all ground masala and fry, stirring occasionally, till the aroma is present.
  • Add chopped tomatoes, fenugreek leaves, fresh garlic and green onions.
  • Keep on pounding and frying on slow fire till all is well cooked. and simmer till the oil exudes.
  • Drain off the water from the prawns completely.
  • Cook the prawns in the above masala till they are cooked, turning all the time and not more than 7 to 10 minutes.
  • Boil toovar dal first. When it is almost done, add mung dal till both dals are cooked but not mashed.
  • For The Rice
  • After the rice is cooked. while still on the fire, add the cooked dal and let it blend in with the rice for a few minutes.
  • Drain out the rice with dal into a large sieve and allow the water to run out completely.
  • Assemble Both
  • When cooled, add the prawn patia with chopped coriander leaves and mix in well.
  • Add fried diced potatoes if desired