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Kolambichi Khichadi (Prawns Khichadi)

Sonia Shringarpure
45 minutes
Prep Time
35 minutes
Cook Time
4 People
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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.

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Maharashtra
  • Blending
  • Boiling
  • Sauteeing
  • Main Dish
  • Egg Free

Ingredients Serving: 4

  1. 250-300g prawns
  2. 1 cup rice
  3. 2-3 tsp red chili powder
  4. 1 tsp coriander powder
  5. 1/2 tsp cumin powder
  6. 1 tsp turmeric powder
  7. 1 bay leaf
  8. Dash of hing (asafoedita)
  9. 2 tbsp tamarind thick pulp
  10. salt to taste
  11. Water+coconut milk (as per double the rice quantity)
  12. coriander leaves
  13. 2-3 tbsp oil
  14. Green masala
  15. 1-2 green Chilies
  16. 10-12 garlic cloves, chopped
  17. 1" ginger chopped
  18. 1/2 bunch coriander leaves
  19. 1 small onion
  20. Little salt
  21. Dry Roast (Talela) Masala--
  22. 1 small stick cinnamon
  23. 3 green cardamom
  24. 4-5 cloves
  25. 5-6 black peppercorns
  26. 1 tbsp coriander Seeds
  27. 1 tsp aniseed (or fennel seeds)
  28. 1/4 cup coconut powder
  29. 2 large onions sliced thinly
  30. 2 sliced garlic cloves
  31. 1-2 tsp oil


  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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