This kichadi made with corn meal can be served with any chutney
Corn Meal Kichadi
Recipe rating: N/A
Recipe by S Kamala
Course: BreakfastCuisine: IndianDifficulty: Easy Servings
3
servingsPrep time
5
minutesCooking time
15
minutesThis 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.