Kitchari with Toasted Coconut & Cilantro Salsa

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2 for a generous meal*

Ingredients

1 box of Paro's Kitchari

⅓ cup chopped cilantro

⅓ cup chopped cilantro stems

⅓ cup shredded coconut, toasted till golden at 350℉ (10-12 min)

½ cup extra virgin olive oil

1 small shallot, minced

1 heaping tsp ginger, grated

1 tsp honey

1 serrano pepper, finely minced

Juice of 1.5 limes, plus zest of 1

TO SERVE

A dollop of sheep’s milk yogurt

Cilantro for garnish

Lime to finish

Recipe by Vilda Gonzalez

Kitchari with Toasted Coconut & Cilantro Salsa

This recipe makes more toasted coconut and cilantro salsa than you’ll need for 2 meals. Leftovers are exceptional alongside fried eggs for breakfast, but would be an equally delicious accompaniment to roasted carrots or chicken!

30 minutes

2 for a generous meal*

METHOD

1
Cook the kitchari according to the package instructions. Season with salt till all of the flavors pop.
2
First, submerge the minced shallots in the lime juice - set aside to macerate for at least 5 minutes. Make sure to zest the limes before you juice them, and set the lime zest aside till its time to incorporate it into the sauce.
3
Combine the chopped cilantro, cilantro stems, shredded coconut, the macerated shallot (and all of the lime juice), minced serrano and grated ginger. Add the olive oil, honey, lime zest, and a generous pinch of salt and mix till well incorporated.
4
You want the texture of the salsa to be spoonable and barely held together by the moisture, but it won’t be saucier than that.
5
Serve the kitchari topped with a generous spoonful of the salsa, a dollop of yogurt, fresh cilantro sprigs and a sprig of lime.

METHOD

1
Cook the kitchari according to the package instructions. Season with salt till all of the flavors pop.
2
First, submerge the minced shallots in the lime juice - set aside to macerate for at least 5 minutes. Make sure to zest the limes before you juice them, and set the lime zest aside till its time to incorporate it into the sauce.
3
Combine the chopped cilantro, cilantro stems, shredded coconut, the macerated shallot (and all of the lime juice), minced serrano and grated ginger. Add the olive oil, honey, lime zest, and a generous pinch of salt and mix till well incorporated.
4
You want the texture of the salsa to be spoonable and barely held together by the moisture, but it won’t be saucier than that.
5
Serve the kitchari topped with a generous spoonful of the salsa, a dollop of yogurt, fresh cilantro sprigs and a sprig of lime.