Khichadi 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!
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|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||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)|
|1 & 1/4 teaspoons||Salt (or to taste)|
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.