Maharashtrian Style Kolhapuri Khichdi Recipe

Crunchy mixed sago pearls with toasted peanuts, freshly grated coconut and flavoured with coriander leaves.

Archana's Kitchen
Maharashtrian Style Kolhapuri Khichdi Recipe

Maharashtrian Style Kolhapuri Khichdi Recipe is an authentic dish which is a part of Breakfast meal for most the locals in Mumbai. The dish is made from sago pearls which are nothing but tapioca pearls that are tossed with ground coconut and peanut masala with green chili and coriander. The khichadi can be had any time of the day as breakfast or even an evening snack.

Serve the Maharashtrian Style Kolhapuri Khichdi along with yogurt raita and a cup of freshly cut fruits and coffee by the side for your morning breakfast. 

If you are looking for more Khichdi recipes here are some:

  1. Sabudana Khichdi Recipe (Savory Tapioca Pearl Breakfast Pudding)
  2. Bengali Bhog Khichuri Recipe (Bengali Khichdi)
  3. Green Moong Dal Khichdi Recipe

Cuisine: Maharashtrian
Course: North Indian Breakfast
Diet: Vegetarian
Prep in

130 M

Cooks in

25 M

Total in

155 M

Makes:

4 Servings

Ingredients

  • 2 cup Tapioca Flour (Sago) , soaked in water for 1 hour
  • 1 Potato (Aloo) , skin peeled and chopped small
  • 1 teaspoon Cumin (Jeera) seeds
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 1 teaspoon Black pepper powder
  • 1 teaspoon Sugar
  • Salt , to taste
  • Cooking oil , for cooking
  • Ingredients to grind
  • 1/2 cup Roasted Peanuts (Moongphali) , roasted
  • 1/4 cup Fresh coconut , grated
  • 5 sprig Coriander (Dhania) Leaves
  • 3 Green Chilli , chopped 

How to make Maharashtrian Style Kolhapuri Khichdi Recipe

  1. To begin making the Maharashtrian Style Kolhapuri Khichdi soak the tapioca pearls in water for an hour and wash and rinse well.

  2. Add some water and micro wave the tapioca pearls for 5 minutes and you can also add luke warm water to soaked pearls in a bowl till it becomes soft.

  3. Grind all the ingredients mentioned in the list to a coarse paste and mix it along with sago pearls and coat well.

  4. Heat a pan with oil, add cumin seeds and allow it splutter for 10 seconds. Add the chopped potatoes and saute them until it is cooked and crisp up. You can add turmeric powder and black pepper powder and saute also.

  5. Once the potatoes are well cooked add the tossed sago pearls in the masala and give it a toss. Add sugar and check for salt.  Switch off the heat and serve hot.

  6. Serve the Maharashtrian Style Kolhapuri Khichdi along with yogurt raita and a cup of freshly cut fruits and coffee by the side for your morning breakfast.

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Last Modified On Wednesday, 21 June 2017 15:50
     
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