Coconut Kitchri With Jammy Eggs Recipe • 5★ • 50 min

Updated January 26, 2026

Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.

Kitchri is a popular South Asian savory porridge made with rice and lentils. The flavor adaptations for it are endless, and this version looks to kuku paka, an East African coconut milk-based curry, for inspiration — featuring the same aromatic curry base, warming ground spices and coconut milk to form the broth in which the rice and lentils cook. Since kitchri always includes lentils, it’s already a complete meal, but serving it with jammy eggs adds even more protein and also nods to kuku paka, since boiled eggs are often served in the curry. To cut the richness of this kitchri, any crunchy, spicy vegetables or fresh herbs will pair well as a garnish, especially when finished with a drizzle of tangy, salty yogurt.

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1 medium yellow onion, roughly chopped

1 Roma tomato, roughly chopped

1 serrano chile (optional), roughly chopped, deseeded if desired

1 (1-inch) piece fresh ginger, peeled and roughly chopped

1 tablespoon ghee, coconut oil or neutral-tasting oil

Kosher salt (such as Diamond Crystal)

½ teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon ground turmeric

1 (13½-ounce) can coconut milk

½ cup red lentils

½ cup uncooked jasmine or basmati rice

½ cup plain yogurt

Red onion, sliced into thin wedges

Persian or mini cucumber, sliced

Mixed herbs, roughly chopped

Step 1Start the kitchri: In a food processor, blender or mini chopper, combine onion, tomato, chile, garlic and ginger and process until smooth.

Start the kitchri: In a food processor, blender or mini chopper, combine onion, tomato, chile, garlic and ginger and process until smooth.

Step 2Heat a medium pot over medium-high. Add ghee, and once melted, swirl the pot to coat the bottom. Add the onion mixture and season with 2 ½ teaspoons of salt. Cook, stirring often, until the water has evaporated and the mixture is paste-like, about 10 minutes.

Heat a medium pot over medium-high. Add ghee, and once melted, swirl the pot to coat the bottom. Add the onion mixture and season with 2 ½ teaspoons of salt. Cook, stirring often, until the water has evaporated and the mixture is paste-like, about 10 minutes.

Step 3Add a few grinds of black pepper, the cumin, coriander and turmeric, and stir to combine before stirring in the coconut milk. Add 5 cups of water (you can fill up the empty coconut milk can three times), stir to combine and bring to a boil over high heat.

Add a few grinds of black pepper, the cumin, coriander and turmeric, and stir to combine before stirring in the coconut milk. Add 5 cups of water (you can fill up the empty coconut milk can three times), stir to combine and bring to a boil over high heat.

Step 4Meanwhile, add lentils and rice to a fine-mesh strainer and rinse under cold running water until the water runs mostly clear. Once the coconut mixture is boiling, add the lentils and rice, stir to combine and reduce the heat to medium to maintain a simmer. Cook, stirring occasionally, until the lentils and rice have completely broken down and absorbed most of the liquid, about 25 minutes. The texture should be similar to loose oatmeal and will thicken slightly as it cools.

Meanwhile, add lentils and rice to a fine-mesh strainer and rinse under cold running water until the water runs mostly clear. Once the coconut mixture is boiling, add the lentils and rice, stir to combine and reduce the heat to medium to maintain a simmer. Cook, stirring occasionally, until the lentils and rice have completely broken down and absorbed most of the liquid, about 25 minutes. The texture should be similar to loose oatmeal and will thicken slightly as it cools.

Step 5Meanwhile, stir ½ teaspoon of salt into the yogurt.

Meanwhile, stir ½ teaspoon of salt into the yogurt.

Step 6Serve bowls of kitchri, topped with soft-boiled egg halves, a drizzle of salted yogurt, more black pepper and your desired toppings.

Serve bowls of kitchri, topped with soft-boiled egg halves, a drizzle of salted yogurt, more black pepper and your desired toppings.

Kitchri can be prepared (without toppings) up to 3 days in advance and refrigerated. Reheat on the stovetop with water as needed to return to original consistency.

Day 1: Made as written. Served with red onion soaked in a bit of vinegar. Day 2: Added some water and a diced sweet potato to the leftovers. Served with chili oil. Day 3: Added some more water and some spinach. Delicious, adaptable and perfect for a winter's never ending soup pot. The fat tasted pretty good too.

This turned out extremely flavorful. With about 10 mins of simmering left added a full bag of frozen peas to up the protein, and it was perfect. Also added a tsp of ground cumin to the yogurt.

I am not a fan of Ghee, (in fact hate the taste and odor), hence would use olive oil instead. Also, not a fan of blending. So, would rather cook the onion, tomato, chile, garlic and ginger on slow heat until smooth. Brings out a much better taste especially if you have access to early girl tomatoes.

I made with just 2 cups leftover chicken broth vs 5 cups water and one teaspoon salt. Very comforting- served with tamarind chutney, chili oil, and shredded chicken, but eggs would be great too!

I felt like I didn't have enough tomato in mine, so I added a can of crushed tomato in addition to the fresh tomato. The addition of quick pickles on top MAKES this. Incredible. Sooo good.

Good, and very comforting. I doubled the amount of rice and lentils and kept the liquid the same, which was perfect and made lots of leftovers!

Source: https://cooking.nytimes.com/recipes/769189641-coconut-kitchri-with-jammy-eggs