Kolambichi Khichadi is a Maharashtrian mainly CKP speciality with fresh prawns and rice along with aromatic spices.
500 gms prawns
2 cups basmati rice
2 medium chopped onions
Handful of green peas ( optional )
1 tsp thick tamarind pulp
1 tsp green vatan ( green chillies,coriander, 6-7 garlic cloves )
1 tsp ginger-garlic paste
1/2 cup coconut milk
2 tbsp oil
2 bay leaves
8-10 pepper corns
1/2 inch Cinnamon stick
1/2 tsp turmeric
2 tbsp red chilly powder
1/4 tsp garam masala
Clean & devein the prawns. Marinate with turmeric, 1tsp red chilly powder, green vatan, tamarind pulp & salt. Keep aside for 30 minutes.
Soak rice in water for 30 minutes.Then drain excess water from it.
Take oil in pan.When the oil gets hot put pepper corns,cloves, cinnamon stick & bay leaves.Then throw in chopped onions & saute for 5 minutes.Then put turmeric & the remaining red chilly powder to it.
Then mix the marinated prawns & then ginger garlic paste. Mix well.To this add the soaked rice & mix it. Mix the green peas. Now pour hot water to this mixture .Water should be a little less than double the quantity of rice as we are also adding coconut milk. Adjust the water quantity accordingly.
Mix well.When the water starts reducing, cover & cook for about 5 minutes. Check if the rice is cooked.Now add garam masala & 1 tsp of ghee & cover again for 5-7 minutes.Turn off the heat & keep it covered for 5 more minutes so that the aroma of prawns & rice is trapped inside.
Kolambi khichadi is ready. Serve hot along with raita or vegetable salad !!