Rava Kichadi (Sooji Kichadi)
Rava Kichadi is one of the popular South Indian Breakfast. It's a perfect culmination of Rava (Sooji), Vegetables and Ghee. It's colorful, soft, slightly mushy and melt in the mouth. Goes very well with Coconut Chutney and Tiffen Sambar. Let's learn how to make Rava Kichadi with step by step pictures and recipe video.
Servings: 4 people
Calories: 168kcal
Equipment
- Heavy Bottomed Pan
- Sauce Pan
Ingredients
- 1 cup Semolina (Sooji / Rava) 1 cup = 250 ml
- 3 cups Water
- 1½ teaspoon Salt adjust to your taste
- ¼ teaspoon Turmeric Powder
- 1 handful Coriander Leaves For garnishing
- 2 tablespoon Ghee
Vegetables
- ¼ cup Beans finely chopped
- ¼ cup Carrot finely chopped
- 1 no Potato Peeled, chopped
- ¼ cup Green Peas
- 1 nos Onion small or medium, chopped
- 1 nos Tomato small or medium, chopped
For Tempering
- 2 tablespoon Oil
- 1 teaspoon Mustard seeds
- 1 tablespoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 1 sprig Curry leaves
- 3 nos Green chili adjust to your spice level
- 1 inch Ginger finely chopped
- 1 tablespoon Cashews
Instructions
Preparation
- Finely chop the vegetables and keep it aside.
- Heat the pan and add the rava (sooji) and fry it till the raw smell goes off and take it separately. If you get the fried rava in the market then you can skip this step.
- In another sauce pan, add 3 cups of water(1 cup Rava : 3 cups water ratio) along with 1 teaspoon of salt. Bring the water to rolling boil.
Let's make Kichadi
- In the pan, pour the oil and add the mustard seeds. When the mustard seeds begins to sputter add the channa dal, ginger, green chilies, curry leaves and fry till dal becomes light brown color. Add cashews and fry till it is light brown.
- Now add the chopped onions and sauté the onions till translucent.
- When the onions become translucent, add chopped tomato to the pan along with turmeric powder and ½ teaspoon salt.
- Next add all the chopped vegetables and sauté for couple of minutes. You can also optionally add 1 teaspoon of Ghee for better taste.Keep in a medium flame for 5 minutes so that the vegetables are half-cooked.
- Now add the roasted rava/sooji and mix well with the vegetables.
- Keep the flame in low and add the boiled water to the rava and stir well to avoid lumps.
- Cover the pan with a lid and keep in low flame till the rava and vegetables are cooked completely. After 5 minutes, when the rava and vegetables are cooked completely, switch off the flame.
- Top up with 2 tablespoon of Ghee and give a good mix
- Garnish with coriander leaves.
Video
Notes
- Be generous in adding Ghee to get a 'Restaurant style' Rava Kichadi
- You can add vegetables of your choice to this Kichadi
- Adding cashew is optional
Nutrition
Serving: 1cup | Calories: 168kcal | Carbohydrates: 29g | Protein: 4g | Fat: 3g | Sodium: 207mg | Potassium: 207mg | Sugar: 2g | Vitamin A: 70IU | Vitamin C: 19mg | Calcium: 3mg | Iron: 4mg