My 22nd recipe, "Rava Kichadi", a perfect breakfast for a busy life. Colorful, healthy, tasty and quick to make. It is so versatile to make and you can add any veggies of your choice or just skip them. And the most important thing is that, all it needs is just one pot and less than 30 mins of your time. You can enjoy a hot breakfast without much of an effort.
Having said all those, before marriage, the one breakfast which I hated the most was Rava Kichadi or anything made with rava like Upma. But from the time I got married, my taste buds have taken a big u-turn for the better. RK loves rava kichadi sooo much that I cook it very frequently for breakfast. Next to Idli and Dosa, rava upma and kichadi are the next most prepared breakfast in our home now.
Initially it was kind of an acquired taste, but nowadays after mastering the art of making the perfect kichadi, I too have fell in love with it. Though this dish is simple to make, thought of sharing some useful tips to help you make the perfect kichadi every time. Perfect with coconut chutney or just with a spoonful of sugar which is how I like it. 🙂
- Rava/Sooji/Semolina - 1 Cup
- Carrot - 1 Finely chopped
- Green Beans - 3 Finely Chopped
- Green Peas - 1 small handful
- Onion - ½ Medium Sized Sliced
- Tomato - 1 Medium Seeds removed and large pieces - see Notes section
- Ginger - ½ inch piece finely chopped
- Tumeric - 1 tsp
- Salt - to taste
- Water - 1 ¾ Cups
- Ghee - 1 Tbsp Optional
- Oil - 1 Tbsp
- Mustard - ¼ tsp
- Chana dal - ¼ tsp
- Broken Urad dal - ¼ tsp
- Cashews - 5-6
- Jeera - ¼ tsp
- Curry Leaves - 3-4
- Green Chilli - 1
- Heat a pan and dry roast the rava for a few minutes. Roast until you get a nice aroma (probably 2-3 mins) and the color of the rava should not change. Keep it aside.
- In the same pan, heat oil, add mustard and once it splutters, add the other ingredients under "To Temper" one by one. Saute till they are slightly golden in color.
- Add the onions and ginger and saute for 1 minute.
- Add the vegetables, give a quick mix and then cook them covered for 1 minute in medium heat. No need of adding any water now.
- Now, add the water, turmeric, salt and wait until the water boils. Then, add the tomato, rava, mix thoroughly and then cook covered in low - medium flame until done (about 5 mins).
- Remove the lid, add 1 Tbsp of ghee, mix nicely and turn off the flame.
- Serve hot with chutney or sambar.
Notes | FAQ
Submitted this recipe to the event Come, join us for Breakfast, hosted by Cooking4AllSeasons.