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.

Tips
- 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
-
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.
-
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.
-
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.
-
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.
-
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.
-
Finishing Touch:
- Turn off the flame and stir in 1 tablespoon of ghee for added richness.
-
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.

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