Name: Healthy Corn Khichdi Recipe: Light, Flavorful, and Weight-Loss Friendly
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Ingredients: 2 cup Corn Kernels (broken ground corn works well, fresh or frozen); 1-2 Chili (adjust to taste, chopped, green); 15 leaves Curry Leaves; 1/2 tsp Mustard Seeds (rai); 1.5 tsp Salt (or to taste); 1 tsp Mustard Oil; 2 cup Water

Healthy Corn Khichdi Recipe: Light, Flavorful, and Weight-Loss Friendly

Tanu Nigam

UpdatedJuly, 2025

1 hour 15 minutes

1226 reads

4 from 5 votes

Indian North Indian

About Healthy Corn Khichdi Recipe: Light, Flavorful, and Weight-Loss Friendly

This delightful Corn Khichdi is a perfect light meal for weight management, bursting with the natural sweetness of corn and a gentle spice from green chilies. Easy to prepare with simple ingredients, it's a wholesome and satisfying dish for any time of day.

Tempered with fragrant curry leaves and mustard seeds, this recipe offers a comforting and nutritious bowl of goodness. Perfect for breakfast, lunch, or a light dinner, it's a delicious way to enjoy a healthy and flavorful meal without sacrificing taste.

Whether you're looking for a quick weeknight dinner or a healthy addition to your weight-loss journey, this Corn Khichdi recipe is sure to become a favorite.

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Recipe Time & More

Prep1

Cook15

Total1 15

Calories20 kcal

Serves

Served AsBreakfast Brunch Dinner Lunch

Recipe TasteCrunchy Salty Spicy

Ingredients

Grains & Vegetables

▢ 2 cup Corn Kernels broken ground corn works well, fresh or frozen
▢ 1-2 Chili adjust to taste, chopped, green

Spices & Flavorings

▢ 15 leaves Curry Leaves
▢ 1/2 tsp Mustard Seeds rai
▢ 1.5 tsp Salt or to taste

Oil & Water

▢ 1 tsp Mustard Oil
▢ 2 cup Water

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Instructions

Preparation

Soak the corn kernels in water for at least 30 minutes to an hour. This helps them cook evenly.

Tempering the Spices

Heat the mustard oil in a pressure cooker. Add the mustard seeds and let them splutter. Add the curry leaves and green chilies; sauté for a few seconds until fragrant.

Cooking the Khichdi

Add the soaked corn kernels and salt to the pressure cooker. Mix well to combine. Cook for 1 minute on high heat, stirring occasionally.

Pressure Cooking

Add 2 cups of water to the pressure cooker. Close the lid and cook on high heat until the first whistle blows. Reduce heat to low and cook for another 5-7 minutes.

Serving

Allow the pressure to release naturally. Once the pressure is released, fluff the khichdi with a fork and serve hot. Enjoy!

Recipe Notes

Expert Tips for the Perfect Corn Khichdi

For a richer flavor, you can add a pinch of turmeric powder along with the spices.
If you prefer a creamier khichdi, add a splash of milk or coconut milk after cooking.
Feel free to adjust the amount of green chilies according to your spice preference. You can also add other vegetables like chopped onions or peas.
Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently before serving.