Maharashtrian Style Kolhapuri Khichdi Recipe
Maharashtrian Style Kolhapuri Khichdi is a flavorful and hearty dish, perfect for starting your day with a nutritious and satisfying breakfast. This traditional recipe from the Kolhapur region of Maharashtra is a unique twist on the regular khichdi, featuring tapioca pearls (sago), roasted peanuts, fresh coconut, and a delightful blend of spices. It’s a quick and easy vegetarian recipe that’s packed with flavor and can be served with yogurt raita and fresh fruits for a complete meal.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Tapioca Flour (Sago) | 2 cups (soaked in water for 1 hour) |
| Potato (Aloo) | 1 (skin peeled and chopped small) |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Black Pepper Powder | 1 teaspoon |
| Sugar | 1 teaspoon |
| Salt | To taste |
| Sunflower Oil | For cooking |
| Roasted Peanuts (Moongphali) | 1/2 cup |
| Fresh Coconut (grated) | 1/4 cup |
| Coriander Leaves (Dhania) | 5 sprigs |
| Green Chilli | 3 (chopped) |
Preparation Time: 130 minutes
Cooking Time: 25 minutes
Total Time: 155 minutes
Servings: 4
Cuisine: Maharashtrian
Course: North Indian Breakfast
Diet: Vegetarian
Instructions:
-
Soak the Tapioca Pearls:
Start by soaking the tapioca pearls (sago) in water for about an hour. After soaking, wash and rinse them thoroughly to remove any excess starch. -
-
Microwave the Sago Pearls:
Add a little water to the soaked tapioca pearls and microwave them for 5 minutes. Alternatively, you can add lukewarm water to the soaked pearls and let them soften in a bowl. This will ensure the pearls are tender and ready to mix with the rest of the ingredients. -
Grind the Spices and Coconut:
In a grinder or food processor, blend the cumin seeds, turmeric powder, black pepper powder, sugar, roasted peanuts, and grated coconut into a coarse paste. This will add a burst of flavors and create a fragrant masala paste for the khichdi. -
Prepare the Potatoes:
Heat a pan over medium heat and add a tablespoon of sunflower oil. Once hot, add the cumin seeds and let them splutter for about 10 seconds. Then, add the chopped potatoes and sauté them until they are crispy and golden brown. This step will enhance the texture of the dish. -
Add the Masala:
Once the potatoes are cooked, add the coarse masala paste made from peanuts, coconut, and spices to the pan. Mix well and allow it to cook for a couple of minutes, letting the flavors meld together. -
Combine with Sago Pearls:
Now, add the cooked tapioca pearls (sago) into the pan with the masala and potatoes. Toss everything together, ensuring the sago pearls are well coated in the flavorful mixture. This step is crucial for the texture and taste of the khichdi. -
Adjust Seasoning:
Add salt to taste and stir in the sugar. Adjust the seasoning according to your preference, and let the khichdi cook for another minute to incorporate the flavors. -
Finish and Serve:
Turn off the heat and garnish the khichdi with freshly chopped coriander leaves and chopped green chilies for an extra kick. Serve the Maharashtrian Style Kolhapuri Khichdi hot and enjoy it with a side of yogurt raita and fresh fruit.
Serving Suggestions:
Maharashtrian Style Kolhapuri Khichdi pairs wonderfully with a cooling yogurt raita, offering a contrast to the spicy and savory flavors of the khichdi. You can also serve it alongside a cup of freshly cut fruits and a warm cup of coffee for a wholesome breakfast experience. This dish is perfect for a filling and satisfying morning meal, offering a balance of carbohydrates, proteins, and healthy fats.
This recipe is an excellent choice for anyone looking to explore the rich flavors of Maharashtrian cuisine while keeping things simple and vegetarian. The combination of sago, peanuts, and fresh coconut creates a delightful texture, and the spices bring an irresistible warmth to the dish. Whether you’re preparing it for a weekend breakfast or a special family meal, the Maharashtrian Style Kolhapuri Khichdi will surely be a hit!
