2 Feb 2016

Rava Kichadi

This rava kichadi is one of the favorite South Indian breakfast dishes, certainly my favorite! Made with semolina (sooji) and vegetables, this tastes absolutely delicious with a bowl of coconut chutney. 
I normally make this kichadi with millets, like this samai khichidi and I add some dal in that recipe and it tastes absolutely delightful! You can also make a plain kichadi with rice and dal and my lazy day lunch!
For this recipe, you can use any of your favorite vegetables although the most common veggies used are beans, carrot, peas and potatoes. 

Rava Kichadi

Preparation time 15 mins | Cooking time 20 mins | Serves - 2 or 3

  • Rava - 1 cup
  • Water - 3 cups
  • Beans - 6, chopped 
  • Carrot - 1, chopped 
  • Peas - 1/4 cup
  • Onion - 1, chopped 
  • Tomato - 1, chopped 
  • Ginger paste - 1 tsp
  • Lemon juice - 1 tsp
  • Coriander leaves - 2 tbsp
  • Turmeric powder - 1/2 tsp
  • Salt - to taste
To Temper
  • Oil - 2 tbsp
  • Ghee - 1 tbsp
  • Channa dal - 1/2 tsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/4 tsp
  • Curry leaves - 1 sprig
  • Green chilli - 1 or 2
Rava Kichadi

1. Pressure cook the chopped veggies with just enough water for 1 or 2 whistles and set aside.

2. Dry roast the rava for 3 minutes. If using roasted rava, skip this step.
3. Heat oil in a pan and add the mustard seeds, urad dal, channa dal, green chilli and curry leaves.

4. When the mustard seeds splutter, add the chopped onions and saute until they turn translucent.
5. Add the ginger paste and saute again until the raw smell leaves. 

6. Add the chopped tomatoes and cook for 2 minutes.
7. Add the turmeric powder and mix in with the masala, cook for another 2 minutes.
8. Add the cooked veggies and the 3 cups of water. Add salt, lemon juice and coriander leaves. 

9. Once the water starts boiling, add the roasted rava, stirring all the while to avoid lump formation. 

10. Keep stirring until most of the water is absorbed. Then cover the pan and cook for 2 minutes. 

11. Open the lid and stir well. The kichadi will not be dry. It will be a nice smooth soft consistency.

Serve hot with coconut chutney. We had it with coriander chutney.

Rava Kichadi

1. You can use chopped ginger instead of ginger paste.
2. You can skip the lemon juice and ginger but adding it does give a lovely flavor to the kichadi.
3. Usually kichadi is enjoyed with coconut chutney but on this day, we had it with coriander chutney.
4. Pressure cook the veggies only for 1 or 2 whistles, the veggies must be cooked but not too mushy. I left it only for 1 whistle.
5. Alternately, you can skip pressure cooking the veggies and just cook it in the pan. Add the water to the veggies, cover then pan and cook until the vegetables are cooked well.
6. You can use whole ghee instead of oil+ghee.

Until next time,
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  1. Attractive, inviting and definitely nice not only for breakfast but a light night meal.

  2. Really delicious this looks... apt for a light meal...

  3. I made it for dinner and it was really delicious.


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