Kichri sahifasining manbasini koʻrish

'''Kichri''' yoki '''kichadi,''' '''kichari''' ({{lang-hi|खिचड़ी}}''IAST :'' {{lang-ur|کھچڑی}}: {{lang-bn|খিচুরী}}) — oʻtkir taʼmli [[Vegetarianlik|vegetariancha]] taom boʻlib, dimlangan [[Sholi|guruch]] va [[mosh]] (mung dal), yogʻda qovurilgan ziravorlar, baʼzan sabzavot aralashmasidan tayyorlanadi. Bu Ayurveda pazandachiligining asosiy taomlaridan biridir. Ushbu taom [[Proteinlar|proteinga]] juda boy.

== Tarixi ==
Yunon qiroli [[Salavk I Nikator|Selevk]] Hindistonga qilgan yurishida (miloddan avvalgi 305-303) dukkakli mahsulotlar va guruch aralashmasi Hindiston aholisi orasida juda mashhur ekanligini taʼkidlagan<ref name="Khichdicomfortfood">{{veb manbasi|url=http://www.indiacurrents.com/articles/2012/04/15/khichdi-comfort-food|title=Khichdi–A Comfort Food – India Currents|access-date=1-yanvar 2015-yil|archive-url=https://web.archive.org/20130216062547/http://www.indiacurrents.com/articles/2012/04/15/khichdi-comfort-food|archive-date=16-fevral 2013-yil|url-status=dead}} {{Webarxiv|url=https://web.archive.org/20130216062547/http://www.indiacurrents.com/articles/2012/04/15/khichdi-comfort-food |date=2013-02-16 }}</ref>. [[Strabon]] esa hind taomlari asosan guruchli boʻtqa va guruchli ichimlikdan iborat boʻlganligini taʼkidlaydi, bu hozirda arrak deb ataladi. Marokashlik sayyoh [[Ibn Battuta]] taxminan 1350-yillarda Hindistonda boʻlgan vaqtlari kichrini guruch va [[mosh]]dan iborat taom sifatida tilga oladi<ref>{{cite conference |url=https://www.academia.edu/20135170 |title=Archaeology of Indo-Gulf Relations in the Early Historic Period: The Ceramic Evidence |first=Anjana |last=Reddy |year=2016 |editor=Himanshu Prabha Ray |book-title=Bridging the Gulf: Maritime Cultural Heritage of the Western Indian Ocean |location=New Delhi |publisher=Manohar Publishers |page=68 |isbn=978-93-5098-143-6 }} </ref>. Kichri XV asrda Hindistonga tashrif buyurgan rus sayyohi [[Nikitin Afanasiy|Afanasiy Nikitinning]] asarlarida ham tasvirlangan<ref>{{veb manbasi|url=https://archive.org/stream/TheRehlaOfIbnBattuta/231448482-The-Rehla-of-Ibn-Battuta_djvu.txt|title=Rehla of Ibn Battuta|access-date=21-mart 2015-yil}}</ref>. Ushbu taom [[Boburiylar davlati|Boburiylar]], ayniqsa [[Jahongir]] davrida juda mashhur boʻlgan. Boburiy shoh [[Akbar Jaloliddin Muhammad|Akbarning]] bosh vaziri [[Abulfazl Allomiy|Abulfazl Allomiyning]] tomonidan yozilgan XVI asrga oid „Ain-i-Akbari“ hujjatida kichri retsepti tilga olinadi va uning yetti xil varianti keltiriladi<ref>[http://persian.packhum.org/persian/main?url=pf%3Ffile%3D00702015%26ct%3D50%26rqs%3D666 Recipes for Dishes] {{Webarchive|url=https://web.archive.org/web/20110727161648/http://persian.packhum.org/persian/main?url=pf%3Ffile=00702015&ct=50&rqs=666 |date=2011-07-27 }} ''[[Ain-i-Akbari]]'', by [[Abu'l-Fazl ibn Mubarak]]. English tr. by [[Heinrich Blochmann]] and Colonel Henry Sullivan Jarrett, 1873–1907. [[Asiatic Society of Bengal|The Asiatic Society of Bengal]], [[Calcutta]], Volume I, Chapter 24, page 59. "3. K'hichri. Rice, split dal, and ghee 5 s. of each; ⅓ s. salt: this gives seven dishes."</ref>. Hindistonda Akbar, vazir Birbal va kichri<ref name="Cooking the Khichidi">{{veb manbasi|url=http://www.english-for-students.com/Cooking-The-Khichdi.html|title=Cooking The Khichdi is one of Birbal Stories.|access-date=1-yanvar 2015-yil|archive-date=2022-02-21|archive-url=https://web.archive.org/web/20220221085832/http://www.english-for-students.com/Cooking-The-Khichdi.html|deadlink=no}}</ref> bilan bogʻliq latifa ham bor. Aytishlaricha, [[Kedjeri|kejeri]] anglo-hind taomi ham kichri<ref name="Spotted Dog 1997, p. 12">''Lobscouse and Spotted Dog; Which Itʼs a Gastronomic Companion to the Aubrey/Maturin Novels'', Anne Chotzinoff Grossman and Lisa Grossman Thomas, Norton, 1997, p. 12. {{ISBN|978-0-393-32094-7}}</ref><ref>{{veb manbasi |url=http://www.deliaonline.com/recipes/buttery-kedgeree,1284,RC.html |title=Buttery Kedgeree |access-date=2008-03-10 |last=Smith |first=Delia |work=Delia Smith's Complete Cookery Course |archive-date=2008-02-29 |archive-url=https://web.archive.org/web/20080229140958/http://www.deliaonline.com/recipes/buttery-kedgeree,1284,RC.html |deadlink=no }}</ref> dan kelib chiqqan.

== Tavsifi ==
Ayurveda tarafdorlarining fikriga koʻra, kichari oʻzining mukammal darajada hazm boʻlishi va ozuqaviy moddalarning muvozanati bilan ajralib turadi. Hindlar ushbu taom oson hazm boʻladi, kuch va hayotiy quvvat beradi, tananing barcha toʻqimalarini oziqlantiradi, hujayralarni tozalash va yoshartirishga yordam beradi, deb ishonishadi. Kichari [[Yoga|yog]]lar tomonidan tozalash dasturlari boshlangan paytda ishlatiladi.

Santa Fedagi „Ayurveda instituti“ veb-sayti maʼlumotlariga koʻra, har bir dosha (''Ayurveda terminologiyasida hayotiy quvvat'') uchun turli xil sabzavotlar, ziravorlar va choylar isteʼmoli tavsiya etiladi. Ushbu tashkilot, shuningdek, faqatgina kicharidan iborat monoparhez [[Qabziyat|qabziyatga]] olib kelishi mumkinligi haqida ogohlantiradi.

== Shuningdek qarang. ==

* [[Kedjeri|Kejeri]] (Britaniya oshxonasining taomi)
* [[Koshari]] (Misr taomi)

== Manbalar ==
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== Adabiyotlar ==

* {{Книга|автор=Майя Тивари|заглавие=«Аюрведа от А до Я»|оригинал=|ссылка=|место=М.|издательство=[[Феникс (издательство)|«Феникс»]]|год=2006|страницы=576|isbn=5-222-08967-3}}
[[Turkum: Ayurveda]]
[[Turkum:Hind oshxonasi]]
[[Turkum:Guruchli taomlar]]