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Sweet Corn Coconut Milk Kichidi | Sweet Corn Kichidi Recipe

Bachelors Recipes | vegetarian

  • Prep Time 5 Mins
  • Cook Time 20 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.