Name: Rava kichadi
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: Rava/Ravai/Sooji - 1.5 cups; Semiya - 1/2 cup; Medium size onion finely chopped - 1; Carrots grated - 1; Peas - 1/2 cup (I used frozen peas); Green chillies finely chopped - 3; Salt - 2 tsp (as per taste); Water - 4 cups; Curd - 1 tbsp; Turmeric powder - 1/2 tsp; Oil - 2 tbsps; Mustard seeds - 2 tsps; Urad dhal - 2 tsps; Channa dhal - 2 tsps; Hing - 1 tsp; Cilantro finely chopped - 2 tbsps

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Rava Kichadi is one of the popular tiffin items which is commonly served with coconut chutney and sambar. Today I am serving this with coconut chutney. It is prepared with rava, vermicelli/semiya, and vegetables.

This week’s blogging marathon theme is Combo Meals. The first dish that I am preparing is the Rava kichadi along with coconut chutney. I love upma and kichadi. It is a one pot comfortable meal which can be prepared quickly. Upma is a generic term and we explicitly say rava upma, cracked wheat upma or semiya upma. Kichadi is prepared with sooji and semiya (in lesser quantity) and it is also loaded with veggies. (Not to confuse with the North Indian Style Kichadi) I am a big fan of Saravana Bhavan’s Rava Kichadi. Yummmm. I usually order Rava Kichadi every time I go there. Also, I like the kichadi they serve in weddings. Rava kichadi and kesari are one of the staple tiffins in Tam-Bram weddings.

Without any delay, here is the recipe,

Ingredients:

Rava/Ravai/Sooji – 1.5 cups
Semiya – 1/2 cup
Medium size onion finely chopped – 1
Carrots grated – 1
Peas – 1/2 cup (I used frozen peas)
Green chilies finely chopped – 3
Salt – 2 tsp (as per taste)
Water – 4 cups
Curd – 1 tbsp
Turmeric powder – 1/2 tsp
Oil – 2 tbsps
Mustard seeds – 2 tsps
Urad dhal – 2 tsps
Channa dhal – 2 tsps
Hing – 1 tsp
Cilantro finely chopped – 2 tbsps

Prep work:

Dry roast the semiya and rava till they turn light brown.

Steps:

Heat the oil in a pan or kadai.
Once the oil is hot, add mustard seeds, urad dhal, channa dhal, and hing.
As they start to splutter, add the chopped green chilies and sauté for a minute.
Now add the chopped onions and cook till they are translucent.
Now add the veggies (carrots and peas), salt and turmeric. Cook them for 5 minutes.
Now add 4 cups of water and the curd and make sure the curd mixes well. (Check to see if salt is ok)
Once the water starts to boil, add the roasted rava-semiya. The key here is to mix while adding them so as to avoid any lumps.
Cover and cook for 2 minutes and then remove the lid and cook for 2 minutes.
Add the chopped cilantro and that’s it, yummy kichadi is ready.

Notes:

Adjust the green chilies and salt according to your preference.
If you don’t have semiya, you can skip or add rava and semiya in 1:1 ratio.
Also, add veggies of your choice.

You can find the chutney recipe here.

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Rava kichadi

Prep Time

20 mins

Cook Time

30 mins

Total Time

50 mins

Rava Kichadi is one of the popular tiffin items commonly served with coconut chutney. It is prepared with rava, vermicelli and vegetables.

Author: Srividhya G

Ingredients

Rava/Ravai/Sooji - 1.5 cups
Semiya - 1/2 cup
Medium size onion finely chopped - 1
Carrots grated - 1
Peas - 1/2 cup I used frozen peas
Green chillies finely chopped - 3
Salt - 2 tsp as per taste
Water - 4 cups
Curd - 1 tbsp
Turmeric powder - 1/2 tsp
Oil - 2 tbsps
Mustard seeds - 2 tsps
Urad dhal - 2 tsps
Channa dhal - 2 tsps
Hing - 1 tsp
Cilantro finely chopped - 2 tbsps

Instructions

Prep work

Dry roast the semiya and rava till they turn light brown.

Steps

Heat the oil in a pan or kadai.
Once the oil is hot, add mustard seeds, urad dhal, channa dhal and hing.
As they start to splutter, add the chopped green chillies and sauté for a minute.
Now add the chopped onions and cook till they are translucent.
Now add the veggies (carrots and peas) , salt and turmeric. Cook them for 5 minutes.
Now add 4 cups of water and the curd and make sure the curd mixes well. (Check to see if salt is ok)
Once the water starts to boil, add the roasted rava-semiya. The key here is to mix while adding them so as to avoid any lumps.
Cover and cook for 2 minutes and then remove the lid and cook for 2 minutes.
Add the chopped cilantro and thats it, yummy kichadi is ready.

Recipe Notes

Adjust the green chillies and salt according to your preference.
If you don’t have semiya, you can skip or add rava and semiya in 1:1 ratio.
Also add veggies of your choice.

Submitting this post for Blogging Marathon #46 – A 3 day marathon for 4 weeks
Blogging Marathon page for the other Blogging marathoner doing BM#46

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