Karnataka-style Polenta Taragna

Ingredients

In this Karnataka-style adaptation, the traditional cornmeal used in Italian Polenta Taragna is replaced with a mix of millets, such as foxtail millet and finger millet, commonly used in Karnataka cuisine. The addition of South Indian spices and flavors like mustard seeds, curry leaves, and cumin transforms the dish into a unique fusion creation. We alse have the original recipe for Polenta taragna, so you can check it out.

• 1 cup (200g) foxtail millet 1 cup (200g) foxtail millet
• 1/2 cup (100g) finger millet 1/2 cup (100g) finger millet
• 4 cups (950ml) water 4 cups (950ml) water
• 1 teaspoon salt 1 teaspoon salt
• 2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 sprig curry leaves 1 sprig curry leaves
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 1/2 cup (100g) grated coconut 1/2 cup (100g) grated coconut
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 6g, 2g
• Carbohydrates (total, sugars): 45g, 1g
• Protein: 6g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Rinse the millets thoroughly and soak them in water for 30 minutes.
2. 2.
   In a large pot, bring 4 cups of water to a boil. Add the soaked millets and salt.
3. 3.
   Reduce the heat to low and simmer, stirring occasionally, for about 20-25 minutes or until the millets are cooked and the mixture thickens.
4. 4.
   In a separate pan, heat ghee over medium heat. Add mustard seeds and let them splutter.
5. 5.
   Add cumin seeds, curry leaves, and green chilies. Sauté for a minute until fragrant.
6. 6.
   Pour this tempering over the cooked millet mixture and mix well.
7. 7.
   Stir in grated coconut and cook for an additional 2-3 minutes.
8. 8.
   Remove from heat and garnish with fresh coriander leaves.
9. 9.
   Serve hot as a main dish or as a side with vegetable curry or chutney.

Treat your ingredients with care...

• Millets — Ensure that the millets are rinsed well before soaking to remove any impurities. Soaking them helps in reducing the cooking time and improves their digestibility.
• Curry leaves — For a more pronounced flavor, lightly crush the curry leaves before adding them to the tempering.

Tips & Tricks

• Experiment with different types of millets to find your preferred flavor and texture.
• Add vegetables like carrots, peas, or bell peppers to the dish for added nutrition and color.
• Serve the polenta taragna with a side of coconut chutney or tomato-onion chutney for a burst of flavors.
• Leftover polenta can be refrigerated and sliced into squares or triangles. Pan-fry them until crispy for a delicious snack or breakfast option.
• Adjust the spiciness by adding more or fewer green chilies according to your taste preference.

Serving advice

Serve the Karnataka-style Polenta Taragna hot as a main dish, accompanied by a vegetable curry or chutney. It can also be served as a side dish alongside a traditional South Indian thali.

Presentation advice

For an appealing presentation, shape the polenta taragna into neat rounds or squares using a cookie cutter. Garnish with fresh coriander leaves and serve on a banana leaf or a colorful plate.