Polenta kichadi

This is a traditional South Indian vegetarian dish using the local semolina as the core ingredient.This recipe is a variant using the polenta or corn gritts which is wildly available in New Zealand. It is a hearty and healthy meal which can be made in quick time, within $20. It is also gluten free.

Ingredients

2 cups	Coarse polenta (Main)
1 medium	Onions
4 whole	Green chillies
2 medium	Tomatoes
1 medium	Carrot
¼ cup	Baby peas
1 small	Potato (Main)
1 Tbsp	Crushed ginger
1 Tbsp	Crushed garlic
5 Tbsp	Rice bran oil
1 tsp	Mustard seeds
1 Tbsp	Fennel seeds
2 pieces	Cinnamon sticks
2 leaves	Bay leaves
4 whole	Cloves
2 whole	Cardamom pods, crushed
1 Tbsp	Salt, as per taste
5 cups	Water

Directions

1. •Finely chop onions, tomato, potato and carrot. Slit green chillies.
2. •In a frying pan, put a teaspoon of oil and heat it. Add the polenta and fry for till it is roasted. Set aside
3. •In the same pan, add the remaining oil and heat it. Add mustard seeds. When it stops crackling, add fennel seeds, cinnamon, cloves, bayleaf and cardamom. Saute for ½ minute
4. •Now add ginger & garlic paste. Fry till nice aromo arises.
5. •Add onion & green chillies . Fry till onion becomes translucent.
6. •Add finely sliced vegetables and tomato. Cook till the vegetables are slightly done.
7. •Add water and salt. Cover it with a lid and bring it to boil.
8. •When the water boils, reduce the heat. Slowly add the polenta in a steady stream. (Note: Don't put all the polenta at a time. It will form a huge lump)
9. •Stir well and close it with a lid. Cook on medium heat till the water is absorbed and cooked soft.
10. • Remove the lid and stir for few seconds on low flame and take off the stove. Serve hot.