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Corn Meal Kichadi

This kichadi made with corn meal can be served with any chutney

Corn Meal Kichadi

Recipe by S Kamala
Recipe rating: N/A
Course: BreakfastCuisine: IndianDifficulty: Easy


Prep time


Cooking time



This kichadi made with corn meal can be served with any chutney


  • 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


  • 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.


  • You can also add more vegetables like green peas, french beans, cauliflower, potato, etc.
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