The first recipe that came to my mind when I chose the theme of Breakfast dishes from different places was this Rava Kichadi. I love eating at weddings and this Semolina Kichadi is an ever-favorite breakfast dish that is served at many weddings. The wedding version of the course is loaded with ghee. The fond memory of the dish for me is that of the kichadi sliding off the ladle. It tastes absolutely delicious with some coconut chutney on the side. This Rava Kichadi is different from the Rava Upma. Rava upma does not have vegetables and is usually a little bit on the dry side, whereas the Semolina Kichadi is very smooth and soft. It usually has vegetables added in it along with cashews. I make rava upma often but this was so much more delicious than the rava upma and the best part is I can add as many or as few vegetables as I want. I added onions, tomatoes, carrots, and peas to the Rava Kichadi. My boys loved it and it also kept them quite filled up. I would suggest using the fine rava / semolina to make this Rava Kichadi. That gives it a smooth and soft texture when compared to the Rava Upma. That melt-in-the-mouth texture is the characteristic of this Semolina Kichadi and using fine rava helps in getting that texture. Preparation time - 10 minutesCooking time - 30 minutesDifficulty level - easy
Ingredients to make Rava Kichadi - (serves 4)
Fine Rava / Semolina - 1 cup Water - 3 to 4 cups Onion - ½ cup (finely chopped) Tomatoes - 2 (finely chopped) Carrot - ½ cup (finely chopped) Green peas - ¼ cup Green chilies - 4 to 5 (cut lengthwise) Ginger - ½ 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 - ½ tsp Asafetida - ¼ tsp Salt - to taste
Procedure to make Semolina Kichadi -
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.
Remove the rava to a bowl.
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 asafoetida, and let it fry for a few seconds.
Add the chopped onions and fry until it turns translucent. Now add the green chilies, ginger, and curry leaves, and fry for a few seconds.
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).
Add about 3 cups of water and let it come to a boil.
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.
Turn off the flame and serve the Kichadi warm with coconut chutney!
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