Rava kichadi

My all time favourite breakfast combo is Rava kichadi and coconut chutney. After finishing this breakfast sipping Filter coffee with great aroma makes my day. 


Ingredients:

• 1 Cup Rava/Sooji/Semolina
• 1/4 tsp Turmeric powder
• 4 Cups water
• 1 tbsp Ghee
• As per taste Salt

Veggies:

• 1 Onion (Chopped finely)
• 1 Tomato (Chopped finely)
• 1 Carrot (Chopped finely)
• 1/2 Capsicum (Chopped finely)
• 1/2 cup Cabbage (Chopped finely)
• 2 tsp Ginger (Skin peeled and chopped finely)
• 2 Green chillies (Slit lenghth wise)
• 2 tbsp of Corriander leaves (finely chopped)

For Seasoning:

• 1 tbsp broken cashews
• 1 tsp Mustard seeds
• 1 tbsp Channa dal
• 1 tbsp Urad dal
• 2 Red chillies (Broken into half)
• Few Curry leaves
• 3 tbsp Oil

Method:

1) Roast rava in 1 tbsp of oil till nice aroma arises and keep aside. You need to be careful in roasting as it might get burnt easily, better to maintain medium or low flame. 

2) Heat few ghee in a kadai and roast cashews till light brown and keep aside.

3) In the same kadai add 2 tbsp Oil and add mustard seeds to crackle. Then add Channa dal, Urad dal, Red Chillies and curry leaves. Roast till the dals turn golden brown.

4) Add the veggies to this seasoning mixture and fry in medium flame till they become half cooked.

5) Add turmeric powder and salt to veggie mixture and mix them well.

6) Add 4 cups of water and let it boil nicely.

7) Add cashews and roasted rava, stir it nicely to avoid forming of lumps.

8) Cook it in low flame till all water is absorbed by rava and it gets cooked.

9) Finally switch off the flame, add Coriander leaves and Ghee to kichadi and mix well.

HOT HOT Rava kichadi is ready and goes well with South Indian filter coffee......

Tips:

1) Green peas is also added to rava kichadi along with other veggies. I didn't add as it was out of stock .

2)  Cabbage is not added to kichadi, but I tasted this kichadi in a hotel in which they added cabbage. It tasted well so I started adding it. If you want to prepare this Rava kichadi as "NO ONION" recipe, adding cabbage fills that gap.

2)Rava Kichadi demands more oil than upma varieties, if you prefer you can also add another tbsp of oil.

3) Rava kichadi is little watery in consistency comparing to Rava upma which is little bit dry.

4) I am roasting separately and adding Cashews in later part to retain some crunchiness. If you prefer it to be soft, you can roast them along with seasoning mixture.