Thursday, 19 June 2014

Rava Kichadi (ரவை கிச்சடி)



Some recipes come in handy when you have unexpected guests or when you have to prepare a dish in a short span. Rava kichadi is one such recipe. It is tasty, wholesome and easy to make. Give it a try.

Ingredients: (Serves two)
Rava/ semolina  – 1 tumbler or 200ml measure
Onion, finely chopped – 1 no
Vegetables – cut into small pieces 1 teacup or 200ml measure*
Green chillies, finely chopped – 2 no
Ginger – ½ inch piece, grated

Roasted rava
Bengal gram dhal – 1½ teaspoon
Split urad dhal – 1 teaspoon
Mustard seeds – 1 teaspoon
Cinnamon – ½” piece
Cardamom – 3no
Cloves – 3 no
Cashew nuts – 1 tablespoon (optional)
Salt - to taste
Turmeric powder – ½ teaspoon
Oil – 2 tablespoon
Ghee – 1 tablespoon
Lemon – juice of half fruit
Curry leaves – a few

*Carrot, beans, green peas, tomato (பெங்களூர் தக்காளி) and cabbage may be used. Shell the green peas. Cut the vegetables into small pieces.

Method: Roast rava in a kadai till it starts turning golden brown. Switch off the fire and transfer the contents to a bowl. Allow it to cool.

Heat oil in the kadai, add cinnamon, cardamom and clove and saute for a few seconds. Add mustard seeds and when they start to sputter, add Bengal gram dhal and urad dhal. Fry till the dhals turn golden brown. Add chopped onion, green chillies and ginger. Saute till the onions turn transparent. Now add the cut vegetables, turmeric powder and required salt. Mix well and saute for 2 minutes. Pour 3 tumblers (600ml) of water into the kadai. Add the required salt to the water and bring it to boil. Reduce the fire. Add the roasted rava slowly, mixing continuously not allowing lumps to form. Cover and cook on a low flame till the water is absorbed and rava is cooked well. Switch off the fire. Add the lemon juice to the kichadi and mix well.
Rava Kichadi (ரவை கிச்சடி)

Rava kichadi served with chutney













Heat ghee in a tadka pan/spice pan (தாளிக்கிற கரண்டி), add cashew nuts and fry till the nuts start turning light brown in color. Switch off the fire and add the contents to the kichadi. Mix well. Garnish with curry leaves and serve hot with chutney, preferably coconut chutney. 

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