• 37 ideas
  • Checked October 2026

What to Eat with Khichdi

Kadhi to pour over, ghee and yogurt to stir in, then papad, pickle and something fried.

What to Eat with Khichdi

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  1. Gujarati kadhiPour it over the khichdi until it pools around the edge.
  2. Roasted papadCrush it over the bowl, or use pieces of it as a scoop.
  3. Warm gheeMelt a spoonful over the top just before eating.
  4. Plain yogurtA cold spoonful on the side, or stirred straight in.
  5. Mango pickleMix a little of the oil into the khichdi and keep the piece for last.

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All 37 ideas

Kadhi, curries and sauces 9

  • Dry meat curry (bhuna) Dark and rich. Best with a dry, spiced khichuri.
  • Gujarati kadhi Pour it over the khichdi until it pools around the edge.
  • Mixed vegetable curry Serve it in the same bowl, to one side of the khichdi.
  • Okra kadhi (bhinda ni kadhi) Ladle it into a bowl of its own and mix as you eat.
  • Potato curry A thin, spiced gravy to spoon over a thick khichdi.
  • Punjabi kadhi with pakoras Thick and sour. Make sure each plate gets a fritter.
  • Spiced minced beef (kheema) A dry spoonful on top turns a plain khichdi into a full meal.
  • Tamarind and sesame sauce (khatta) Sour and thin. Pour a little round the khichdi and the minced beef.
  • Tomato curry topped with sev Sweet and sour, ladled next to the khichdi at the last minute.

Ghee, yogurt and things to stir in 4

  • Bottle gourd raita Mild and cool, for a khichdi made with plenty of chili.
  • Jaggery A small lump on the side with ghee, for a millet khichdi.
  • Plain yogurt A cold spoonful on the side, or stirred straight in.
  • Warm ghee Melt a spoonful over the top just before eating.

Papad, pickles and chutneys 9

  • Carrot pickle Crunchy and sour, for anyone who finds mango pickle too strong.
  • Fried green chilies Salted and blistered, for the people who like heat.
  • Garlic chutney Dry and fiery. A pinch stirred in is enough.
  • Green chili pickle One chili on the rim of the plate, nibbled between spoonfuls.
  • Mango pickle Mix a little of the oil into the khichdi and keep the piece for last.
  • Masala papad Topped with chopped onion and tomato. Eat it before it goes soft.
  • Papaya chutney Sweet and glossy. A small spoonful at the end of the plate.
  • Roasted papad Crush it over the bowl, or use pieces of it as a scoop.
  • Sev Sprinkle it on at the table so it stays crisp.

Fried sides and mashes 12

  • Bitter gourd chips Fried thin and crisp, a bitter bite against soft rice.
  • Crisp fried cauliflower Small florets, fried dark, to pick up between spoonfuls.
  • Fried eggplant slices Lay a slice on top of the khichdi and break it up with your spoon.
  • Fried fish A crisp piece on the side of the plate, eaten with the fingers.
  • Fried potato patties (aloo tikki) Break one up over the khichdi for a crisp edge.
  • Fried pumpkin slices Soft, sweet slices that sit well next to a spicy khichuri.
  • Mashed potato with mustard oil (aloo chokha) A small ball of it on the side, mixed in a little at a time.
  • Omelette Cut it into strips and eat it alongside, with a little pickle.
  • Roasted eggplant mash (baingan chokha) Smoky and soft. Spoon it next to the khichdi, not over it.
  • Stuffed chili fritters (mirchi bada) Serve them hot, one to a person, with a chutney to dip them in.
  • Thin potato fries Crisp sticks to scatter over the bowl.
  • Tomato chokha Roasted, mashed and sharp. Good with a plain khichdi.

Drinks 3

  • Lassi Sweet or salted, in a glass, or stirred into a millet khichdi.
  • Spiced buttermilk Thin and salted, drunk with the meal or right after.
  • Spiced cumin drink (jal-jeera) Sour, salty and cold, in a small glass.

How it works

What to eat with khichdi? The rice and lentils are soft, so the plate wants something sour, something crisp and something rich. These 37 ideas cover kadhi and curries, ghee and yogurt, papad, pickles, fried sides, mashes and drinks.

Read the full guide

Kadhi, chokha and a Hyderabadi breakfast

In Gujarat and Rajasthan, kadhi, a tangy gravy of yogurt and gram flour, is usually served with khichdi. In the east of the subcontinent khichdi is usually eaten with aloo chokha: boiled potato mashed with chilies, onion and mustard oil. In Haryana a khichdi of pearl millet and mung dal is often mixed with warm ghee, lassi or yogurt. Hyderabadi Muslims eat it at breakfast as khichri, kheema, khatta: the khichdi, minced beef and a sour sauce of tamarind and sesame.

Small dishes round one bowl

Give each person a bowl of khichdi and set everything else out in small dishes in the middle. A fried side or a mash turns it into a full meal.

  • Roast the papad last. It goes limp if it waits.
  • Serve khichdi hot and loose. It thickens as it stands, so keep hot water near to thin it.

Questions and answers

What goes well with khichdi?

Kadhi, a roasted papad, a spoonful of ghee, plain yogurt and a piece of mango pickle. Any two of them are enough on a weeknight.

What to eat with dal khichdi?

A plain dal khichdi takes strong sides: garlic chutney, green chili pickle, masala papad, or a spoonful of kheema on top.

What to eat with Bengali khichuri?

Try fried things beside it: eggplant slices, thin potato fries, pumpkin slices, an omelette or a piece of fried fish. A mixed vegetable curry and a sweet papaya chutney suit the same plate.

What do you drink with khichdi?

Without alcohol: spiced buttermilk, thin and salted, a sweet or salted lassi, or cold cumin water in a small glass.

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