RAVA KICHADI RECIPE (SOOJI/ SEMOLINA KICHDI)

     
   Rava kichadi is one of my top most favourites. I can live with it. I always love all the recipes with rava/ sooji/ semolina. Upma, dosa, kichadi, pongal…everything . Though Aj and Vj are not big fans, they can eat once in a while. I too make rarely because its greasy and I prefer wheat rava upma for health reasons. I make this along with other tiffin items if friends/ relatives visit. The soft texture and the ghee smell in the kichadi tastes and smells out of this world. Also the yellow colour and vegetables we add makes it colourful.

Ingredients (serves 3-4)

Rava/ sooji/ semolina	1 cup
Onion	1
Tomato	1
Carrot	1
Green peas fresh/frozen	1/4 cup
Green chillies	5
Ginger, chopped finely	2 tsp
Turmeric	1/4 tsp
Salt	1 & 1/4 tsp (adjust as per ur taste)
Water	4 cups
Ghee	1 tblsp

 

TO Temper

Oil	2 tblsp
Mustard	1 tsp
Channa dal	1-2 tblsp
Urad dal	1 tblsp
Curry leaves	a sprig

 

Method

Soak channa dal and urad dal for an hour(optional). Slice onion lengthwise, chop tomatoes,carrot and slit green chillies. In a big kadai/ pressure pan (I used my mini cooker) heat oil and temper with the items given under ‘To temper’ table. Fry for a minute and then add onion, green chillies, ginger and fry until onion turns transparent. Side by side, boil 4 cups of water. Roast rava well in a  tsp of oil with out changing colour.I used roasted rava,so skipped this step. Add the vegetables and fry well for 2 minutes in medium flame. Add ghee while frying. Add rava and mix well. Add turmeric and salt. Mix well and add the boiling water carefully to this, with flame lowered. Check for salt. Mix well, wait until the water gets absorbed by the sooji. Once it gets thick, cook covered in low flame for 8-10 minutes. Give it a mix.

          
                     Serve hot with chutney and sambar. I love it with both. Bliss! Nothing to explain!

Notes

You can add your choice of vegetables like beans, potato. For me, the finley chopped ginger is a must in my kichidi as it makes it smell great and also helps in digesting the oil and ghee in the kichidi. If you finely chop the ginger, it will not be coming in mouth as it gets mashed while cooking. Ghee also adds a great flavour, so dont forget to add. If you reduce oil and ghee in the recipe, the kichidi may not have the same texture as in the picture. I dint add tomato that day when I clicked. But I usually add. You can boil water by adding it after you fry the vegetables and bring to boil in the same vessel and then add roasted rava to it too. Boiling water side by side reduces cooking time, so I do that.

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