Traditional Vhog Khichuri

By: Dilruba Begum Fancy

Bengal’s puja is deeply connected to many traditions, rituals, and religious rites. Traditional Bengali food is vital in every puja, complementing the religious rituals involved. Each puja-parban prepares and serves a wide variety of traditional dishes. This showcases the diverse culture and distinctive culinary practices present in various areas of Bengal. They serve various meals, including pies, moya, coconut noodles, sweets, kheer, puri, mala, and pitha.

The puja dinners at each site are notable differences, characterised by local ingredients and cooking techniques. These delicacies play a significant role in religious rites and festivities while also reflecting the emotions and customs of the Bengali people.

Puja’s traditional feasts and the various Bengal regions showcase distinct cultures and customs, resulting in diverse tastes and differences. The cuisine of each festival and region showcases its uniqueness, reflecting the local traditions and preferences of the inhabitants.

Vhog Khichuri is an essential part of the Durga Puja celebrations. It’s difficult to envision a meal without it, and its concept is truly mouthwatering.

While this khichuri may not have distinctive ingredients that set its flavour apart from other khichuri, what contributes to the excellence of Vhog’s khichuri? Even with its straightforward preparation, it can potentially please both the taste buds and minds.

Materials

200 grams of Govinda Bhog rice

1 cup mung beans

3 tablespoons of ghee

2 tablespoons of ginger

2 tbsp green chilli paste

4 bay leaves

4 dry chillies

5 cardamoms

3 cinnamon

5 cloves

1 teaspoon of sugar

1 tablespoon turmeric powder

1/2 tbsp cumin powder

1/2 tbsp coriander powder

One teaspoon grated coconut

2 tablespoons ghee

1 cup of potato

1 cup tomatoes

1 cup carrots

1 cup capsicum

1 cup portal

1 cup cauliflower

Method

Rinse the rice thoroughly and drain the water. Next, thoroughly wash each vegetable. At the same time, heat a kadai, dry the mung dal, and set it aside. In a preheated pan with oil, sauté all the chopped vegetables, leaving out the tomato.

Additionally, include dried chillies, bay leaves, cloves, cardamom, and cinnamon. After a short period of gentle sautéing, add the rice, dal, turmeric, and salt to the vegetables and give it a quick stir. At this stage, immerse it in enough water to reach a boiling point.

The next step is to heat another skillet with oil and then gradually add chopped tomatoes, shredded coconut, ginger, green chilli paste, and coriander-cumin powder.

Mix the ingredients and bring them to a boil with a small amount of boiling water for five minutes.

This will create the masala. After the rice and dal have reached the right level of doneness, carefully mix in the prepared spices and cook for another five minutes, adding a small amount of sugar.

Before removing the dish from the oven, it is essential to apply ghee and cover it with a lid. Please keep it for two minutes, then showcase it while it is warm.

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