Friday, 15 August 2014

Wheat Rava Kichadi (கோதுமை ரவை கிச்சடி)


Wheat rava or broken wheat (கோதுமை ரவை) kichadi is a ‘one dish meal’. You can serve it with chutney, sambar or even with pickle and curds. It is a tasty, spicy wholesome dish.  

Wheat rava is made from whole wheat grains. It is coarser than Bombay rava (semolina) and is light brown in color. ‘Samba rava’(சம்பா ரவை), which is rich in calcium is readily available in the market. Wheat rava has good fiber content and is a preferred item in diabetic diet. 

Ingredients: (Serves two)
Wheat rava (கோதுமை ரவை)
Broken wheat or wheat rava – 1½ tumbler or 300ml measure
Onion, finely chopped – 1 no
Tomato – 1no, chopped
Vegetables – cut into small pieces 1 teacup or 200ml measure*
Green chillies, finely chopped – 1 no
Red chilli – 2no
Ginger – ½ inch piece, grated 
Cinnamon – ½” piece
Cardamom – 3no 
Cloves – 3 no
Bengal gram dhal – 1½ teaspoon
Split urad dhal – 1 teaspoon
Mustard seeds – 1 teaspoon
Cashew nuts – 1 tablespoon (optional)
Salt – to taste
Turmeric powder – ½ teaspoon
Oil – 2 tablespoon
Ghee – 1 tablespoon
Curry leaves – a few

*Carrot, French beans, capsicum, cabbage and green peas may be used. Shell the green peas. Cut the vegetables into small pieces.
Wheat Rava Kichadi (கோதுமை ரவை கிச்சடி)

Method: Wash wheat rava well. Cook with 2 tumblers (400ml) of water and required salt in a pressure cooker for 5 minutes or 5 whistles. Once the pressure subsides, remove from the cooker and keep aside.

Heat oil in the kadai, add cinnamon, cardamom and clove and sauté for a few seconds. Add mustard seeds and when they start to sputter, add red chillies, Bengal gram dhal and urad dhal. Fry till the dhals turn golden brown. Add chopped onion, green chillies and ginger. Sauté till the onions turn transparent.  Now add the tomatoes, cut vegetables, turmeric powder and required salt. Mix well. Cover and cook till the vegetables are done. Add the cooked wheat rava. Mix very well and simmer for 2 minutes. Switch off the fire. 

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 or sambar.

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