Moraiyo khichdi or samo khichdi is an Indian fasting recipe made with gluten-free barnyard millet. Perfect in a thali with other vrat/fasting recipes .
My Mum’s recipe of Moraiyo, sometimes known as moraiyo khichdi or sama khichdi, is simply flavoured with suran (yam), peanuts, and ginger, green chillies & black pepper.
Moraiyo khichdi is usually made during fasting periods such as Navratri, Mahashivratri, Janamasthmi, Ekadashi or Holy month of Shravana. It’s light and pretty easy to make.
Just soak the samo for around half an hour then add to a cumin tempering, peanuts the flavourings and cook until you achieve a porridge like consistency. It’s delicious as it is with a bit of yogurt but I like to eat it with other farali recipes.
Serving Suggestion
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
In our house, moraiyo is most commonly served with yogurt or alongside farali potatoes or farali dum aloo .
Farali kadhi (rajgira kadhi) is also a warming and filling option.
Complete the meal with fruit salad with condensed milk or if it’s Janmasthami, then Mathura peda .
Storage
Moraiyo can be stored in the fridge for upto 2 days in an airtight container. Reheat on the stovetop with a spalsh of water.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Moraiyo Recipe (Samo Khichdi)
Equipment
- pan
Ingredients
- ½ cup barnyard millet moraiyo/sama seeds/samak
- ¼ cup yam/potatoes suran par boiled (optional)
- 3 tablespoon raw peanuts
- 2 tablespoon chilli ginger paste
- 2 tablespoon oil
- 1 teaspoon cumin seeds
- ½ teaspoon black pepper crushed
- 1 teaspoon rock salt sendha namak
- 1 tablespoon lemon juice
Garnish
- 2 tablespoon coriander leaves
Instructions
- Clean and rinse barnyard millet in running water until the water runs clear.
- Soak in plenty of clean water for at least 30 minutes.
- Heat ghee or oil in a pan, pressure cooker or Instant pot.
- Then add cumin seeds, once they crackle add raw peanuts.
- Fry peanuts for couple of minutes, add par boiled suran/potatoes and chillies and ginger.
- Discard the water from the drained sama rice and mix well.
- Add 2 cup water, ground black pepper and salt.
- Bring the water to boil, close lid and cook moraiyo until grain turn soft and mushy.
Pressure Cooker/Instant Pot
- If using a pressure cooker, cook for 2 whistles on medium heat.
- Pressure cook on ‘Manual’ (High Pressure) for 4 minutes . Let the pressure naturally release for 5-10 minutes, then manually release any remaining pressure.
- If you like runny consistency add little more water and cook further 2 minutes.
- Once cooked, add lemon juice.
- Keep it covered for couple of minutes then sprinkle fresh coriander.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in April 2016.
Moraiyo Recipe (Samo Khichdi)
Equipment
- pan
Ingredients
- ½ cup barnyard millet moraiyo/sama seeds/samak
- ¼ cup yam/potatoes suran par boiled (optional)
- 3 tablespoon raw peanuts
- 2 tablespoon chilli ginger paste
- 2 tablespoon oil
- 1 teaspoon cumin seeds
- ½ teaspoon black pepper crushed
- 1 teaspoon rock salt sendha namak
- 1 tablespoon lemon juice
Garnish
- 2 tablespoon coriander leaves
Instructions
- Clean and rinse barnyard millet in running water until the water runs clear.
- Soak in plenty of clean water for at least 30 minutes.
- Heat ghee or oil in a pan, pressure cooker or Instant pot.
- Then add cumin seeds, once they crackle add raw peanuts.
- Fry peanuts for couple of minutes, add par boiled suran/potatoes and chillies and ginger.
- Discard the water from the drained sama rice and mix well.
- Add 2 cup water, ground black pepper and salt.
- Bring the water to boil, close lid and cook moraiyo until grain turn soft and mushy.
Pressure Cooker/Instant Pot
- If using a pressure cooker, cook for 2 whistles on medium heat.
- Pressure cook on ‘Manual’ (High Pressure) for 4 minutes . Let the pressure naturally release for 5-10 minutes, then manually release any remaining pressure.
- If you like runny consistency add little more water and cook further 2 minutes.
- Once cooked, add lemon juice.
- Keep it covered for couple of minutes then sprinkle fresh coriander.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Farali Kadhi is an ideal recipe to prepare on a fasting day such as Mahashivratri, Navratri or Ekadashi. It is an easy and straightforward recipe made with rajgira flour.
My family’s version of farali kadhi is made with simple flavours like ground peanuts, boiled potatoes and rajgira (amaranth) flour. It has a unique taste and is mildly spiced, sweet and tangy.
You can of course, leave out the potatoes and peanuts but I feel they add extra flavour and texture.
Farali kadhi is most commonly made during Hindu fasts along with other vrat recipes such as farali dum aloo .
Serving Suggestion
Serve farali kadhi in a thali with moraiyo , farali potatoes , ratalu bhaji , and farali poori or farali palak poori .
To complete the meal with a sweet treat go for singhare atte halwa .
Storage
Store leftover farali kadhi in the fridge for up to 3 days. Reheat on the stove top or microwave until piping hot.
I do not recommend freezing this recipe as the kadhi may split upon thawing.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Farali Kadhi (Rajgira Kadhi)
Equipment
- pan
Ingredients
- 1 cup plain yogurt
- 2 tablespoon rajgira flour
- 2 tablespoon potato boiled and peeled
- 2 tablespoon peanut roasted powder
- 1 tablespoon green chilli crushed
- 1 teaspoon ginger crushed
- 1 teaspoon rock salt sendha namak
- 1 teaspoon sugar optional
Vaghar – Tadka
- 2 tablespoon ghee
- ½ teaspoon cumin seeds
- 1 sprig curry leaves kadi patta
- 2 cloves optional
- ¼ inch cinnamon optional
- 1 dry red chilli optional
Garnish
- 2 tablespoon fresh coriander
Instructions
- In a big pan add yogurt, potato, peanut powder, green chilli and ginger paste, sugar and salt.
- Add 1 1/2 (one and half) cup water and use a hand blender to make a smooth batter.
- Bring it to a boil on a medium heat, whilst stirring constantly.
- Cook the kadhi for roughly 5-6 minutes.
- The consistency should be similar to a punjabi kadhi.
- For the tempering, heat ghee in a separate pan and add cumin seeds.
- Once they crackle add red chilli, curry leaves, cloves and cinnamon.
- Add the vaghar in to the kadhi and mix well.
- Keep stirring constantly on a very low heat for approximately 2 minutes. Turn off the heat.
- Garnish with the fresh chopped coriander.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in April 2016.
