Sweet Corn Coconut Milk Kichidi | Sweet Corn Kichidi Recipe

Sweet Corn Coconut Milk Kichidi This recipe for Sweet Corn Coconut Milk Kichidi is a delightful one-pot meal, perfect for lazy days or simple dinners. It’s a fantastic alternative to regular pulao or biryani, especially when hosting guests.

The combination of coconut and sweet corn is absolutely exquisite, resulting in a mild, creamy, and subtly flavored dish that’s not overly spicy.

Print this Recipe

Tips

  1. You can use frozen sweet corn, but fresh sweet corn works best for this recipe.

Sweet Corn Coconut Milk Kichidi | Sweet Corn Kichidi Recipe - Recipe Video

Sweet Corn Coconut Milk Kichidi | Sweet Corn Kichidi Recipe

Bachelors Recipes | vegetarian
  • Prep Time 5 mins
  • Soaking Time 30 mins
  • Cook Time 20 mins
  • Total Time 55 mins
  • Servings 5

Ingredients

  • 1.5 cups Water (for boiling)
  • 2 tbsp American Sweet Corn
  • 1.5 cups Sweet Corn
  • 3 tbsp Oil
  • 2 Dry Red Chillies
  • 1/2 tsp Cumin Seeds
  • 1.5 tbsp Garlic (chopped)
  • 2 Green Chillies (chopped)
  • 1 tbsp Ginger (grated)
  • 1/4 cup Water (for sauteing)
  • 1/2 cup Rice (soaked for 1 hour) (Basmati rice preferred)
  • 1/2 cup Coconut Milk
  • 1.5 cups Water (for cooking)
  • Coriander (chopped)
  • 1 cup Hot Water (for adjusting consistency)
  • Salt (to taste)
  • 1 tbsp Ghee

Instructions

  1. Prepare the Sweet Corn: - Boil 1.5 cups of water and add 2 tablespoons of sweet corn. Cook until 80% done. - Grind 1.5 cups of sweet corn into a coarse paste. Avoid grinding it into a smooth paste. - Add the remaining sweet corn to the mixer jar and pulse 2-3 times to break it into small pieces.
  2. Saute the Base: - Heat 3 tablespoons of oil in a pan. - Add 2 dry red chillies, 1/2 teaspoon cumin seeds, 1.5 tablespoons chopped garlic, 2 chopped green chillies, and 1 tablespoon grated ginger. - Fry the garlic, onions, and tomatoes for 30 seconds to 1 minute, ensuring it doesn’t turn golden.
  3. Cook the Sweet Corn Paste: - Add the ground sweet corn paste to the pan and saute well for 3 minutes. - Add 1/4 cup water to prevent the mixture from sticking.
  4. Add the Rice: - Add 1/2 cup of soaked rice and saute for 2 minutes. - Mix in chopped coriander leaves and 1/2 cup coconut milk. Combine well.
  5. Cook the kichidi: - Add 1.5 cups of water to the mixture, saute well, and pressure cook for 3 whistles. - Once the steam releases, open the lid and add 1 cup of hot water to adjust the consistency. - Sprinkle coriander leaves, add salt to taste, and sauté while gently mashing the kichidi for 4-5 minutes.
  6. Finishing Touch: - Turn off the flame and stir in 1 tablespoon of ghee for added richness.
  7. Serve: - Serve the khichdi hot, paired with mild spicy crunchies like salted aloo chips, plain boondi, or ghatiya. If needed, use hot water to dilute the kichidi further.

Leave a comment

Rate this Recipe:
Your email address will not be published.

1 comments