Rava kichadi is a very tasty South Indian breakfast item. It can be called as a variation of our traditional upma. It is one of our favorite breakfast dish. It is made using semolina or rava or sooji and vegetables. It is very easy to prepare and tasty. The addition of spices make it more flavorful.
This is one of the easiest and quickest recipe that comes handy when you run out of ideas for morning or evening tiffin. This is a simple and healthy recipe with lots of vegetables. It is a popular dish served in all the restaurants in South India.
When you add rava, be careful, it will splutter. So reduce the flame to low immediately after adding rava. Keep stirring while adding rava to avoid lumps. Also, keep stirring continuously after adding the rava in order to avoid lumps.
The right amount of ghee and oil is required to get soft rava kichadi.
Serve rava kichadi with coconut chutney, sambar and cup of hot hot coffee. You can also have this dish topped with sugar or with idli dosa podi. Personally, I don’t prefer sambar with kichadi, but hubby likes this combination. I love kichadi with coconut chutney and a cup of hot coffee.
rava – 1 cup
onion – 1 (finely chopped)
curry leaves – few
ginger – 1 teaspoon
green chilies – 2 (slit)
tomato – 1 (finely chopped)
cashew nuts – 4 – 5
carrot – 1 (small -finely chopped)
green peas – 1/4 cup (fresh or frozen)
turmeric powder – 1/4 teaspoon
lemon juice – 1 teaspoon
water – 3 cups
salt – to taste
oil – 2 teaspoons
ghee – 1/2 tablespoon
mustard seeds – 1/2 teaspoon
urad dal – 1 teaspoon
chana dal – 1 teaspoon
curry leaves – few
How to make rava kichadi
1. In a pan, add rava or semolina and roast it in low flame till it starts releasing a nice aroma, but the color should not change. Transfer it to a plate and keep aside. (You can also use roasted rava. But in case of roasted rava, you can use it directly, but I always prefer roasting it once more in low flame for a few minutes before using.)
2. In a pan, heat oil, splutter mustard seeds. When mustard seeds splutter, add urad dal, chana dal, curry leaves and saute till the dals turn golden brown color.
3. Add chopped onion, green chilies, ginger, and saute well till onion turns translucent. Add turmeric powder and saute till the raw smell goes off.
4. Add chopped tomatoes and saute well till it becomes mushy.
5. Add vegetables, salt and saute for a few minutes. (If you are using fresh green peas, then cook it with little water for 1 whistle, and then add it. I have used frozen peas here. )
6. Add water and bring it to a boil. Check the salt, if necessary add more. Once the water starts boiling, add rava, keep stirring while you add rava, in order to avoid lumps. Reduce the flame to low.
7. Keep mixing till the rava absorbs the water completely. Keep covered and cook for 3 – 5 minutes until it reaches a kichadi like consistency.
8. Finally add lemon juice, mix well.
9. Kichadi is ready. It should not be dry. It should be slightly mushy.
10. Serve with coconut chutney and sambar.