page_title: Khichdi
section_title: Etymology and spelling
hierarchical_section_title: Khichdi / Etymology and spelling
caption_attribution_description: English: One of the most popular recipes during Navaratri (Dussera) Vrat/ fasting, this savory pudding is made from Sago, potatoes &amp; peanuts.
context_page_description: Khichdi, also known as Hotchpotch in english, is a dish in South Asian cuisine made of rice and lentils, but other variations include bajra and mung dal kichri. In Indian culture, it is considered one of the first solid foods that babies eat. Hindus, who avoid eating grains during fasting, eat Sabudana Khichadi made from sago. Kichri is a salty porridge. Dalia is another similar sweet porridge made from the crushed wheat or barley mixed with sugar and milk.
  Khichdi was the inspiration for the Anglo-Indian dish kedgeree and it has no relation with Egyptian Koshari which is totally different in its ingredients and recipe.
context_section_description: The term khichdi (Khicṛī) is derived from Sanskrit खिच्चा khiccā, a dish of rice and legumes.
  Some divergence of transliteration may be noted in the third consonant in the word khicṛī. The sound is the retroflex flap [ɽ], which is written in Hindi with the Devanagari letter ⟨ड़⟩, and in Urdu script with the Perso-Arabic letter ⟨ڑ⟩. In Hindustani phonology, the etymological origin of the retroflex flap was /ɖ/ when it occurred between vowels. Hence in Devanagari the letter ⟨ड⟩, representing /ɖ/, was adapted to write /ɽ/ by adding a diacritic under it. In Urdu script, the phonological quality of the flap was represented by adapting the letter ⟨ر⟩, representing /r/, with a diacritic added above it to indicate the retroflex quality. The occurrence of this consonant in the word khicṛī has given rise to two alternative spellings in English: khichdi, which reflects its etymology, and khichri, which reflects its phonology.
caption: Sabudana Khichadi is a popular food during fasts.
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