Semiya Vegetable Kichidi
Healthy and easy lunch-box dish
Servings Prep Time
2people 30minutes
Servings Prep Time
2people 30minutes
  • Semiya/semolina 1cup
  • Big Onion(sliced finely lengthwise) – 1no
  • Ripe tomato(diced) – 1no
  • Green chilies(slit) – 3nos
  • Ginger(garlic paste – 2 tsp) –
  • Curry leaves 1sprig
  • Coriander leaves(roughly chopped) –
  • Potato(peeled and sliced, finely cut into about 1 inch pieces) – 1small
  • Carrot(thinly sliced) – 1/4cup
  • French beans(finely chopped) – 1/4cup
  • Cauliflower(cut into small florets) – 1/2cup
  • Bread slices(toasted and cut into bite sized pieces) – 2nos
  • Garam masala powder – 1/2tsp
  • Turmeric powder 1/2tsp
  • Cinnamon stick(two 1 inch pieces) –
  • Cloves 5
  • Bay leaf(torn in half) – 2
  • Oil 5tbsp
  • Salt(As reqd) –
  1. Heat a deep vessel full of water. Let it come to a boil.
  2. In the mean time, dry roast the semolina in a kadai until golden brown.
  3. Add this golden roasted semolina straight into the boiling water and add 2 tbsp oil to the water and remove from fire. Keep it covered until the semolina is semi cooked. :- its very important that the semolina is only semi-cooked. So keep an eye on it while boiling
  4. Filter the semolina out and spread in a plate to cool.
  5. Meanwhile steam the veggies in the microwave and keep aside.
  6. Heat remaining oil in a thick bottomed vessel.
  7. Add the cinnamon sticks, cloves and bay leaves. Saute till they change color.
  8. Add the onion, green chilies, curry leaves and saute till onions turn golden.
  9. Now add the ginger-garlic paste and saute till a nice aroma arises.
  10. Add the tomatoes and cook covered on low flame till the tomatoes turn pulpy.
  11. Add the garam masala, turmeric powder and salt to taste and mix well.
  12. Add the steamed veggies and mix well.
  13. Now add the semi cooked semolina, bread pieces and coriander leaves and mix well.
  14. Cover properly with a lid so that steam doesn`t escape. Keep in very low flame for about 5 minutes.
  15. Remove from heat and keep it covered.
  16. Serve hot with curd.
  17. Happy cooking 🙂