Corn Meal Kichadi Written by Kamala Updated on January 5, 2023 in Breakfast Jump to Recipe Print RecipeThis kichadi made with corn meal can be served with any chutney Pin Print Corn Meal Kichadi 0 from 0 votes Recipe by S Kamala Course: BreakfastCuisine: IndianDifficulty: Easy Servings3servingsPrep time5minutesCooking time15minutes This kichadi made with corn meal can be served with any chutney Ingredients Corn Meal – 1 cup Onion (Medium size) – 1/2 Green chillies – 2 Carrot -1 Tomato – 1 Ginger garlic paste – 1 teaspoon Curry Leaves – few Oil – 2 tablespoons Mustard – 1/4 teaspoon Aniseeds – 1/2 teaspoon Cinnamon stick – 1 small piece Cloves – 2 Bay Leaf – a small piece Whole cardamom – 1 Salt – 1 teaspoon or as per taste Water – 3 cups Directions In a kadai put a teaspoon of oil and fry the corn meal for one or two minutes. Remove and keep aside.Chop onion lengthwise. Cut the carrot into small cubes. Cut tomato into medium size pieces. Slit green chillies into two lengthwise.In a kadai put the oil and when it is hot add mustard. When it pops up, add aniseeds, cinnamon stick, cloves, cardamom, bay leaves and sauté for a second. Then add chopped onion, green chillies, curry leaves along with ginger-garlic paste. (I used a small piece of fresh ginger and three small garlic flakes chopped finely). Fry for few seconds and add carrot pieces and further fry it for few more seconds. Then add tomato pieces and just give a stir and add three cups of water along with salt. Close with a lid and bring to boil. When it starts boiling, add the fried corn meal and stir well. Close with a lid and cook on medium flame for few minutes or till it absorbs all the water and cooked soft. Remove the lid and stir for few seconds on low flame and remove. Notes You can also add more vegetables like green peas, french beans, cauliflower, potato, etc.