Corn Meal Kichadi


  • 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


  1. In a kadai put a teaspoon of oil and fry the corn meal for one or two minutes. Remove and keep aside.
  2. Chop onion lengthwise. Cut the carrot into small cubes. Cut tomato into medium size pieces. Slit green chillies into two lengthwise.
  3. 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 saute 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.
  4. Serve hot with any chutney.
  5. Note:You can also add more vegetables like green peas, french beans, cauliflower, potato, etc.


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