Rava Kichadi – is comfort food and making it is quite easy and quick. Whenever I think of Saravana bhavan mini tiffin… this one pops up in my mind, that melt in your mouth rava khichadi is all that you want for breakfast with getti chutney and hot filter coffee!
I usually make this for weekend breakfast but sometimes make it for dinner, just with few veggies this scrumptious dish will be ready in under 30 minutes and with any simple coconut chutney… you are all set for weeknight dinner on a busy day!
Some recipes to try….
- 1 cup Rava (Semolina / Sooji / Ravai)
- 1 cup Onion (diced)
- 2 chillies Green chilli (slit open)
- 1 inch Ginger (minced)
- 1 small Carrot (chopped)
- 1/4 cup Green peas
- 1/4 cup Tomato (diced)
- 1/4 teaspoon Turmeric powder
- 1/4 teaspoon Mustard
- 1/4 teaspoon Cumin seeds
- 1/4 teaspoon Urad dal / Ullutham paruppu
- 1/4 teaspoon Bengal gram / Kadala paruppu (optional)
- 6 leaves Curry leaves 6 Cashew nuts (halved)
- 2 tablespoons Coriander leaves (finely chopped for garnishing)
- 3 teaspoons Oil
- 1 tablespoon Ghee
- 1 & 1/4 teaspoons Salt (or to taste)
- 3 cups Water
Lets see how to make this rava kichadi…
Take a wide kadai and slightly roast the rava with 1 teaspoon of ghee until it turns light golden. Once done remove and keep aside.
In the same pan heat oil and splutter mustard, urad dal, bengal gram, cumin seeds, cashews and curry leaves. Toast them for few seconds.
Now add the chopped onion, green chili, ginger along with all the veggies and tomato.
Saute them well to cook the veggies a bit. Cook them covered over low flame for few minutes with turmeric and salt. (The water content from tomatoes and salt along with the steam will cook them thoroughly.) Note: Pre-cut frozen veggies cook really fast, chopping the veggies into tiny bite size piece helps them to cook faster.
Now add 3 cups of water the mixture.
When its about to start boiling, add the roasted rava and stir continuously to avoid lumps. Note: In this step make sure you cook the rava over low flame to cook them thoroughly.
The rava will quickly absorb the liquid and thicken a bit like as as shown.
Within few minutes it will roll up like a thick mass, immediately put off the flame and check for salt. Add only if its necessary and garnish with coriander leaves. Drizzle the remaining ghee while its still hot and mix. Serve hot with choice of pickle or coconut chutney.
- 1. Chop the carrots into tiny bite size pieces to cook them fast.
- 2. Quick frozen sweet green peas cooks very fast and I’ve used that in my recipe. If using plain green peas, please make sure you partially cook them before sauteing.
- 3. We need 3 cups of water for 1 cup of rava to make sure they cook both the veggies as well the rava, so do not cut down on the water quantity.
- 4. Slow cook the veggies first before adding water, make sure they are tender.
- 5. Also slow cook while adding rava to the mixture, high flame will make them form lumps and also will not cook the rava completely and you will see white bits of uncooked rava when the dish is completed.
- 6. Serve 2- 3 adults.
- 7. Adding extra ghee will give you smooth melt in your mouth texture to the khichadi 🙂