Name: Chettinad Lobster Khichdi recipe by Nishant Choubey at BetterButter
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: Baby lobster – 500 gm; Baby lobster – 500 gm; Onion – 50 gm; Tomato – 50 gm; Chilies – 20 gm; Ginger – 20 gm; Turmeric powder – 5 gm; Recipe for lobster masala; Tomato – 200 gm; Button onion – 100 gm; Mustard seed – 10 gm; Curry leaf- a few; Degimirch – 5 gm; Ginger garlic paste- 10 gm; Milk – 250 ml; Whole garam masala – 5 gm; Turmeric powder – 5 gm; Coconut oil – 20 ml; Coconut milk – 20 ml; Chettinad masala – 20 gm; Lemon juice – 10 gm; Salt – to taste; Recipe for Beetroot popadam; Organic beetroot – 500 gm; Egg powder – 5 gm; Natural Starch – 10 gm; Salt – to taste; Olive Oil – to fry; Fresh corriander – a bit

Ingredients Serving: 4

Baby lobster – 500 gm
Baby lobster – 500 gm
Onion – 50 gm
Tomato – 50 gm
Chilies – 20 gm
Ginger – 20 gm
Turmeric powder – 5 gm
Recipe for lobster masala
Tomato – 200 gm
Button onion – 100 gm
Mustard seed – 10 gm
Curry leaf- a few
Degimirch – 5 gm
Ginger garlic paste- 10 gm
Milk – 250 ml
Whole garam masala – 5 gm
Turmeric powder – 5 gm
Coconut oil – 20 ml
Coconut milk – 20 ml
Chettinad masala – 20 gm
Lemon juice – 10 gm
Salt – to taste
Recipe for Beetroot popadam
Organic beetroot – 500 gm
Egg powder – 5 gm
Natural Starch – 10 gm
Salt – to taste
Olive Oil – to fry
Fresh corriander – a bit

Instructions

Make the chettinad masala: Take coconut oil in pan. Temper with curry leaf and mustard seeds. Add chopped ginger and garlic with chopped button onion .
Once its brown add chopped tomato, salt , red chili , turmeric ,chettinad masala . Finish with coconut milk and lemon juice. This is the chettinad masala.
Make the khichadi: Soak the rice for 45 minutes. Take another pan. Add ghee, ginger garlic paste and whole garam masala .
Now add the soaked rice with water and milk and let it cook. Adjust the seasoning and put turmeric .let it cook for 40 mts. khichdi will be ready.
Devein and de shell the lobster . Bake the shell in the oven. Take a pan . add coconut oil and temper with curry leaf .
Dice the meat and cook for 5 mts .add chettinad masala . Keep it warm on the pan.
Roast the beetroot in the oven. Puree it and add egg powder and natural starch. Season it .spread it on a sil pat and bake for 10 mts at 180 degree centigrade.
Take it out and fry it so that it becomes crisp as poppadum.
On a clean plate add khichdi. Put shell on top and add lobster masala on it. Serve it with beetroot poppadum. Garnish with fresh coriander.

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