Rava Kichadi is one of the popular tiffin items commonly served with coconut chutney. It is prepared with rava, vermicelli and vegetables.
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
Dry roast the semiya and rava till they turn light brown.
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.
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.