What2Eat
Maharashtrian Style Kolhapuri Khichdi Recipe
Maharashtrian RecipesBreakfastVegetarian

Maharashtrian Style Kolhapuri Khichdi Recipe

A vegetarian Maharashtrian Recipes recipe with tapioca flour (sago) - soaked in water for 1 hour, potato (aloo) - skin peeled and chopped small, cumin seeds (jeera). Ready in 2h 35m, serves 4.

Curated bySachin Deshmukh🇮🇳

Calories
—kcal
Estimated Cost
₹300-450
Servings Scaler
4

Instructions

10 steps
  1. 1

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

    tapioca flour (sago) - soaked in water for 1 hour(2 cup)
  2. 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

    tapioca flour (sago) - soaked in water for 1 hour(2 cup)
  3. 3

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

  4. 4

    Heat a pan with oil, add cumin seeds and allow it splutter for 10 seconds

    cumin seeds (jeera)(1 teaspoon)
  5. 5

    Add the chopped potatoes and saute them until it is cooked and crisp up

    potato (aloo) - skin peeled and chopped small(1)green chilli - chopped(3)
  6. 6

    You can add turmeric powder and black pepper powder and saute also

    turmeric powder (haldi)(1/2 teaspoon)black pepper powder(1 teaspoon)
  7. 7

    Once the potatoes are well cooked add the tossed sago pearls in the masala and give it a toss

    potato (aloo) - skin peeled and chopped small(1)
  8. 8

    Add sugar and check for salt

    sugar(1 teaspoon)salt - to taste
  9. 9

    Switch off the heat and serve hot

  10. 10

    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

    fresh coconut - grated(1/4 cup)

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