Step-by-Step Guide to Make Super Quick Homemade Ironman khichdi with mixed fruit sasam

Hello everybody, it is John, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, ironman khichdi with mixed fruit sasam. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Ironman khichdi with mixed fruit sasam is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. Ironman khichdi with mixed fruit sasam is something that I have loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can have ironman khichdi with mixed fruit sasam using 20 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Ironman khichdi with mixed fruit sasam:

1. Take For the Khichdi*
2. Get Red Matta (Kerala) rice
3. Make ready Whole Green Moong
4. Prepare Ginger piece, finely chopped
5. Get Green chillies, slit lengthwise (adjust as per taste)
6. Prepare Cumin seeds
7. Get cashews, halved
8. Take Ghee
9. Prepare Salt
10. Take coriander leaves, finely chopped (for garnish)
11. Make ready For the Sasam*
12. Get Mango, cubed
13. Take Litchis, peeled & pitted
14. Prepare Green seedless grapes, halved
15. Make ready Mustard seeds
16. Get Dry Red chillies (adjust as per taste)
17. Get small ball of tamarind, soaked in warm water
18. Take fresh grated coconut
19. Get Salt
20. Take Tulsi leaves (for garnish)

Steps to make Ironman khichdi with mixed fruit sasam:

1. Soak the red rice & moong for 2-3 hours. Drain off the water just before you start cooking.
2. Heat the ghee in a pressure cooker. Add the cumin seeds. When they change colour, add the ginger & green chillies. Stir for a minute. Add the cashews & stir for another minute.
3. Add the moong & rice, specifically in that order, since soaked red rice has a tendency to papaya when added to hot fat. Saute for 2-3 minutes.
4. Add 6 cups of water…and salt to taste. Stir well.
5. Close the pressure cooker lid & cook for 1 whistle on high heat. After 1 whistle, lower the heat & cook for 10 more minutes.
6. Turn off the cooker & let it rest for 10-15 minutes. In the meantime, let's whip up our Sasam.
7. Extract the pulp from the soaked tamarind (You may also use a teaspoon of readymade tamarind paste instead).
8. Blend together the mustard seeds, red chillies, tamarind pulp & coconut into a very fine, thick paste, using very little water. The consistency is important.
9. Add water…a little at a time…stirring it continuously, till you get a thin, but not watery consistency. Add salt to taste (a little less than you would add to a regular gravy).
10. Arrange the fruit segments in a serving bowl. Garnish with some fresh tulsi leaves. Top it up with the mustard gravy. The Sasam is ready.
11. Garnish the khichdi with finely chopped coriander leaves.

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