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Imagine a day (like today!) where the sky is dark and it’s raining torrentially, petrichor is taking over your olfactory senses—what does your heart desire the most? Let us take a guess? Khichuri, is it not? While a rainy day is associated with a bowl of warm golden khichuri, along with that comes an array of condiments. Here are a few that enhance any khichuri-eating experience!
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GHEE: While butter works well with steamed rice, ghee is an absolute necessity when it comes to khichuri. The rich fragrance of the ghee creates a full-flavoured morsel of food that warms the cockles of one's heart.
BHAJA: Khichuri can rarely be imagined without a vegetable fry, or a bhaja. Be it potatoes, pumpkin, okra, or even potol, bhaja is needed to create a textural contrast to the silkiness of the khichuri.
ILISH MAACHH: With the monsoon season comes the Ilish swimming its way to our plates. A fatty slice of this bony fish transcends the khichuri. The umami of the fish goes perfectly with creamy khichuri every time!
PAPAD: Who does not like papad with any meal? However, with khichuri it is an essential condiment. The crunchy papad can be used to scoop up the khichuri right into your mouth, feeling the papad slowly disappear into your morsel of khichuri is absolutely joyous.
ACHAAR: Mango, chilli, or even both—if you feel there is something missing from your meal, pickle is the fix-it-all. With the constant need for some spice in Indian food, pickle adds that depth of flavour to the humble khichuri.
OMELETTE: An omelette with khichuri does not mean a delicate French-style omelette. It means one that is crispy around the edges and golden brown. The kind of omelette that you will find at the roadside tea shop that serves dim-paurooti for breakfast.
