Tamil Nadu's take on khichdi is Pongal, which is made during the harvest festival of the same name.
There are different varieties including savoury, sweet, and with, or without vegetables. It is best served with sweet Gujarati Kadhi.
This Kannadiga dish consists of rice, lentils, mixed vegetables and an aromatic blend of spices giving a flavourful and spicy taste.
The Bong take on the khichdi has rice, moong dal, ginger and lots of desi ghee as the ingredidents. It has a texture similar to Pongal.
In Rajasthan, bajra is used instead of rice. It is served with curd, pickes and garlic chutney.
Rice, moong dal, ginger, chillies and urad dal are among the ingredients used to make the Bihari Khichdi.
Coming from Andhra Pradesh, it is the only non-veg variety of khichdi and is credited to the Nizams of Hyderabad.