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.
|2 cups||Coarse polenta|
|4 whole||Green chillies|
|¼ cup||Baby peas|
|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|
|2 whole||Cardamom pods, crushed|
|1 Tbsp||Salt, as per taste|
- • Finely chop onions, tomato, potato and carrot. Slit green chillies.
- • In a frying pan, put a teaspoon of oil and heat it. Add the polenta and fry for till it is roasted. Set aside
- • 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
- • Now add ginger & garlic paste. Fry till nice aromo arises.
- • Add onion & green chillies . Fry till onion becomes translucent.
- • Add finely sliced vegetables and tomato. Cook till the vegetables are slightly done.
- • Add water and salt. Cover it with a lid and bring it to boil.
- • 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)
- • Stir well and close it with a lid. Cook on medium heat till the water is absorbed and cooked soft.
- • Remove the lid and stir for few seconds on low flame and take off the stove. Serve hot.