Rava Kichadi Recipe - How To Make Rava Kichadi:
Rava kichadi When I was working, I used to have morning breakfast in my company before me and my room the mates started cooking on our own. It was before recession and we get food in subsidized rate. We get Idli or Dosa & Pongal or Rava kichadi, ulunthu vada(Urad dal vada) with sambar and 2 different chutneys for breakfast. Be it Pongal or Rava kichadi, the caterer add ghee and oil generously and make it more delicious. They used to be always mouth watering. A sweet warning - if you try make this rava kichadi so often, reduce the oil and ghee quantity so that you do not put more weight:)
Try this rava kichadi recipe and get rid of making plain rava upma again and again.
Rava Kichadi Recipe - How To Make Rava Kichadi:
Rava Kichadi Recipe - How To Make Rava Kichadi:
Ingredients:
Rava - 1 cup
Onion - 1 finely chopped
Tomato - 1/2 or 1 finely chopped
Green chillies - 2 slit
Ginger - 1 inch finely chopped
Ghee - 1 tbsp
Turmeric powder - 1/4 tsp
Salt - to taste
Water - 3 cups
Cashews - 4 broken(optional)
Lemon juice - 1/4 - 1/2 tsp(optional)
Coriander leaves - to garnish
Vegetables:
Carrot - 1
Beans - 2
Green Peas - 2 tbsp
To Temper:
Oil - 2 tbsp
Mustard seeds - 3/4 tsp
Urad dal - 1/2 tsp
Bengal gram(kadalaiparuppu) - 1 tbsp(optional but recommended)
Curry leaves - few
Instructions:
1. Soak green peas overnight if you are using dried one. Roast Rava/sooji till nice aroma comes if the rava is not a roasted one. Decide whether you are cooking vegetables in pressure cooker separately or going to boil in the water later. Pressure cook the vegetables with required water now if you want to quickly cook them. Or else proceed to step 2.
2. Heat 2 tbsp oil in a pan, add mustard seeds. Once the mustard seeds start spluttering, add urad dal, Bengal gram, and curry leaves. Once urad dal and Bengal gram turn golden brown color, add chopped onion slices and ginger. Saute them well till the onion slices turn translucent.
3. Add chopped tomato and saute till they turn mushy.
4. Add 1/2 tbsp ghee now in the pan. Add the vegetables, turmeric powder and salt. Saute for one minute.
5. Add water now and allow it to boil. If the vegetables are not already cooked, allow them to cook for 2 more minutes or till the vegetables are cooked till the required consistency. If the water level is reduced so much, add another 1/2 cup water in the pan and wait till it boils.
6. Check the salt now and adjust if required. The salt should be slightly more than required so that it will be correct when you add rava. Put the stove in simmer. Add rava now little by little in one hand and stir the water and rava continuously with another hand to avoid lumps. Once the rava is added, add 1/2 tbsp ghee and stir continuously. Once the rava is completely cooked, transfer it to a hot pack or keep it closed.
7. Roast cashews in 1/4 tsp ghee if required. Add it to the Rava kichadi and mix well. Add chopped coriander leaves for garnishing. Sprinkle lemon juice if required.
Notes:
1. Vegetables are your completely choice. I have used 2 carrots only as I did not have beans and green peas at the time of preparing. But make sure that you add at least 1 carrot. If you want to make it quickly, add just carrots. It will get cooked easily and no need to pressure cook.
2. People who are diet conscious, you can follow the same recipe with less oil and no ghee. Even though it will not be mouth watering like Saravana Bhavan rave kichadi, you will definitely get a nice Rava kichadi for breakfast or dinner.
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