Soft Khichuri
traditional Sylheti iftari with Kisuri
Alternative namesNorom Kisuri
Coursemain and side dish
Place of origin Bangladesh,  India
Region or stateSylhet
Main ingredientsrice, lentil[1]

Soft Khichuri (Sylheti: ꠙꠣꠔꠟꠣ ꠈꠤꠌꠥꠠꠤ, known as Fatla Kisuri is one kind of rice-based meal which is similar in consistency to porridge, a popular dish in the Sylhet region of Bangladesh and India. It is a traditional food in Sylheti cuisine that is served most dinner tables during the holy month of Ramadan.[2] Being a staple food for iftar, Soft Khichuri at home and Akhni for serving the guest is a tradition of Sylhet.[3] Aromatic rice mixing with various spices including ghee, kalozira and fenugreek to cook Kisuri.[2] There are two types of Soft Khichuri; white soft khichuri (jau/zau) and yellow soft khichuri (kisuri). Chana, Chickpea, piyaju, Bakarkhani, potato chops, egg chops, Beguni, vegetables and leaf pakora, Jalebi, Sharbat (rooh afza), phirni are the side dishes of Sylheti Iftar items.[4] Among the sweetmeats, Sylhet's specialty is Imarti. It is specially made of without any food color for Iftari.[5] Though it looks like jilapi, there is a difference between them in size and taste.[6]

Ingredients

Rice, dal, onions, ginger, a little amount of oil or butter, fenugreek and salt.[7]

References

  1. ^ "গরম গরম খিচুড়ি". Prothom Alo (in Bengali). 11 July 2017. Retrieved 24 January 2019.
  2. ^ a b "সিলেটের ঐতিহ্য আখনি ও পাতলা খিচুড়ি" (in Bengali). Bangladesh Pratidin. 19 June 2016. Retrieved 24 January 2019.
  3. ^ "আখনি খিচুড়ি ও 'ফুরির বাড়ি ইফতারি' সিলেটের ঐতিহ্য". Bhorer Kagoj (in Bengali). 2 June 2018. Retrieved 24 January 2019.
  4. ^ "ইফতারে সিলেটিদের প্রিয় আখনি ও খিচুড়ি". Prothom Alo (in Bengali). 20 July 2013. Retrieved 19 April 2020.
  5. ^ "ঐতিহ্যে সিলেটি ইফতার" (in Bengali). Sylheter Dak. 31 May 2017. Retrieved 19 April 2020.
  6. ^ "Difference between Jalebi & Imarti". recipes.timesofindia.com. Times Food. Retrieved 19 April 2020.
  7. ^ "ইফতারের প্রশান্তি পাতলা খিচুড়িতে!" (in Bengali). Samakal. 4 June 2017. Retrieved 24 January 2019.

See also

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