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Rava Kichadi | Semolina Kichadi

Course Breakfast, Main Course
Cuisine Indian, South Indian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 Servings

Ingredients

  • Fine Rava / Semolina - 1 cup
  • Water - 3 to 4 cups
  • Onion - 1/2 cup finely chopped
  • Tomatoes - 2 finely chopped
  • Carrot - 1/2 cup finely chopped
  • Green peas - 1/4 cup
  • Green chilies - 4 to 5 cut lengthwise
  • Ginger - 1/2 inch piece grated
  • Curry leaves - few
  • Ghee / oil - 3 to 4 tbsp
  • Mustard seed - 1 tsp
  • Cumin seeds - 1 tsp
  • Chana dal / Kadalai paruppu - 1 tsp
  • Cashew nuts - few
  • Turmeric powder - 1/2 tsp
  • Asafetida - 1/4 tsp
  • Salt - to taste

Instructions

  1. Procedure to make Rava Kichadi | Semolina Kichadi -
  2. Heat a heavy bottom pan and add the rava / semolina to the pan. Dry roast the rava until it just begins to change color. You don't have to let it change color.
  3. Remove the rava in a bowl.
  4. In the same pan, heat the ghee and/or oil. I use a combination of ghee and oil. Add the mustard seeds and cumin seeds and let it crackle. Now add the chana dal, cashew nuts and asafetida and let it fry for few seconds.
  5. Add the chopped onions and fry until it turns translucent. Now add the green chilies, ginger and curry leaves and fry for few seconds.
  6. Add the chopped tomatoes, carrot and green peas and mix well. Add the turmeric powder and salt needed. Cover the pan and cook until the vegetables are cooked (about 5 -7 minutes).
  7. Add about 3 cups of water and let it come to a boil.
  8. Add the roasted rava and mix well, so that there are no lumps. Make sure to cook it on low flame. If the mixture appears too dry, add more water and cook further. Cover the pan and cook the kichadi for 3 to 4 minutes.
  9. Turn off the flame and serve the Kichadi warm with coconut chutney!