Kolambichi Khichadi (Prawns Khichadi) | How to make Kolambichi Khichadi (Prawns Khichadi)

By Sonia Shringarpure  |  5th Jul 2016  |  
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  • Kolambichi Khichadi (Prawns Khichadi), How to make Kolambichi Khichadi (Prawns Khichadi)
Kolambichi Khichadi (Prawns Khichadi)by Sonia Shringarpure
  • Prep Time

    45

    mins
  • Cook Time

    35

    mins
  • Serves

    4

    People

30

0





Video for key ingredients

  • How to make Coconut Milk

About Kolambichi Khichadi (Prawns Khichadi) Recipe

A very authentic and traditional CKP recipe passed down from generation to generation. We CKPs are know for our fish preparation.

Kolambichi Khichadi (Prawns Khichadi) is delicious and authentic dish. Kolambichi Khichadi (Prawns Khichadi) by Sonia Shringarpure is a great option when you want something interesting to eat at home. Restaurant style Kolambichi Khichadi (Prawns Khichadi) is liked by most people . The preparation time of this recipe is 45 minutes and it takes 35 minutes to cook it properly. Kolambichi Khichadi (Prawns Khichadi) is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Kolambichi Khichadi (Prawns Khichadi). Kolambichi Khichadi (Prawns Khichadi) is an amazing dish which is perfectly appropriate for any occasion. Kolambichi Khichadi (Prawns Khichadi) is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Kolambichi Khichadi (Prawns Khichadi) at your home.

Kolambichi Khichadi (Prawns Khichadi)

Ingredients to make Kolambichi Khichadi (Prawns Khichadi)

  • 250-300g prawns
  • 1 cup rice
  • 2-3 tsp red chili powder
  • 1 tsp Coriander powder
  • 1/2 tsp Cumin powder
  • 1 tsp turmeric powder
  • 1 bay leaf
  • Dash of hing (asafoedita)
  • 2 tbsp tamarind thick pulp
  • Salt to taste
  • Water+coconut milk (as per double the rice quantity)
  • Coriander leaves
  • 2-3 tbsp oil
  • Green Masala
  • 1-2 green Chilies
  • 10-12 Garlic cloves, chopped
  • 1" ginger chopped
  • 1/2 bunch coriander leaves
  • 1 small onion
  • Little salt
  • Dry Roast (Talela) Masala--
  • 1 small stick cinnamon
  • 3 green cardamom
  • 4-5 cloves
  • 5-6 black peppercorns
  • 1 tbsp Coriander Seeds
  • 1 tsp aniseed (or fennel seeds)
  • 1/4 cup coconut powder
  • 2 large onions sliced thinly
  • 2 sliced garlic cloves
  • 1-2 tsp oil

How to make Kolambichi Khichadi (Prawns Khichadi)

  1. Grind all the ingredients under green masala to make a thick paste.
  2. Talela Masala -- Dry roast onions till lightly colored. Add tsp of oil and continue frying them.
  3. Add whole spices, garlic, and coconut; and additionally add one more tsp of oil and roast till mixture is nicely browned. Grind the mixture with little water to a thick paste.
  4. Deshell and devein the prawns. Wash prawns 2-3 times.
  5. Marinate prawns with red chili powder, turmeric powder, coriander powder, cumin powder, tamarind pulp, green chutney and salt to taste for at least 20-30 minutes.
  6. Heat oil in thick bottomed pot/cooker vessel. Add bay leaf and hing.
  7. Add prawns and cook till oil separates. Add rice and talela masala. Stir well.
  8. Add water+coconut milk double the quantity of rice or as required. Adjust salt if needed.
  9. Cover with lid and let the Khichadi cook on low heat till rice is done. Keep stirring gently at intervals so rice doesn't stick to the bottom without breaking up the rice. Garnish with coriander leaves/grated coconut.

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