RAVA KICHADI RECIPE

      If there is one Tiffin Item that I love the most then it is 'RAVA KICHADI', that I can eat this for any meal of the day. This was one of the dishes I learnt to cook during my school days from my friend Meenakshi. I would never miss a chance of ordering Rava Kichadi may be from Annapoorna Gowrisankar or CS Hotel, a small eatery near Coimbatore Railway Station.  Hot Rava Kichadi with a note of Ghee and mild spices when eaten with Coconut Chutney or Sambar tastes divine.
     Rava Kichadi is one of the popular South Indian Tiffin items served for Breakfast/Dinner.   We can always find this Rava Kichadi in the menu list of most of the South Indian Restaurants. Even a Mini Tiffin platter at Annapoorna Gowrisankar & Saravana Bhavan has Rava Kichadi as one of the dishes. Even they serve Rava Kichadi as one of the dishes at South Indian Weddings for breakfast.
     My husband always comments that the Kichadi has less Semolina compared to Vegetables, though an overstatement and which has made me super-reduce the amount of Vegetables in Rava Kichadi, still my husband and kids tease me though.   Rava Kichadi is an easy recipe which can be prepared within minutes. Well roasted Semolina/White Rava, the perfect amount of Water and Ghee gives a soft texture to Rava Kichadi. Semolina/White Rava and Water Ratio in the recipe gives a foolproof Soft Rava Kichadi.

Cuisine - South Indian
Course - Main Course
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time - 15-20 Minutes
Cooking Time - 20 - 30 Minutes


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HOW TO MAKE RAVA KICHADI

    

INGREDIENTS :

For Tempering :

Mustard Seeds - 1 Tspn
Urad Dhal / Black Gram Dhal - 2 Tspn.
Bengal Gram Dhal - 1 Tspn
Cashew Nuts - 10 -12 Nos.
Curry Leaves - 1 Sprig
Ghee/ Oil - 3 Tbspns

For Rava Kichadi:

White Rava / Semolina - 2 Cups
Onion - 1 No.
Green Chillies - 5-6 Nos.
Ginger - 1/2" Piece
Garlic - 2 Cloves(Optional)
Tomato - 1 No.
Turmeric Powder - 1/2 Tspn
Carrot - few pieces
Green Peas - few Nos.
Water - 6  Cups
Salt - To Taste

METHOD:

• Dry roast Semolina(White Rava) until colour changes slightly for 5-8 minutes on a very low flame.
• Keep it aside to cool down.
• Chop Onions, Green Chillies, Garlic and Ginger.
• Clean, Peel and cut Carrots into tiny cubes.
• Peel the Green Peas and keep it aside.
• Heat Ghee in a pan, splutter Mustard seeds, fry Bengal Gram Dhal and Urad dhal until they turn into light golden brown in colour.
• Add Cashew nuts to the above and fry until it turns into light golden brown in colour.
• Saute Onions, Green Chillies, Ginger, Garlic and Curry Leaves, until Onions turn translucent.
• Add Turmeric powder and give a quick stir. 
• Add finely chopped Tomatoes to the above and cook until tomatoes turn soft and oil separates from the mix.
• Add Carrot, Green Peas and cook on a very low flame for few minutes.
• Pour 6 Cups of Water into the pan and boil.
• Add Salt to taste.
• When Water starts to boil, lower the flame and add a tablespoon of Ghee or oil into it and give a quick stir.
• Slowly add Roasted Semolina(White Rava) in small batches.
• Stir continuously while adding the Semolina(White Rava) into the boiling water to avoid forming lumps.
• Mix well and close the pan.
• Leave it on a low flame for 3-4 minutes or until the mixture turns slightly thicker.
• Add some ghee(optional) and stir it at regular intervals.
• Cook on a very low flame until Semolina (White Rava) turns soft.
• Serve Rava Kichadi hot with Coconut Chutney & Sambar.

NOTES :

• Perfectly dry roasted semolina plays a major role in the texture of Rava Kichadi.
• Over-roasted semolina tends to become dry even after adding enough water, and under-roasted semolina turns gooey.
• Can add few drops of lemon juice, if you prefer a slight tanginess in your Rava Kichadi.
• Can add few teaspoons of Ghee to Kichadi, at the final stage too.
• Adding Ghee to Rava Kichadi gives a nice flavour and gives a soft texture to the dish.  Can substitute it with any Vegetable Oil too.
• I usually add a small stick of Cinnamon, a Cardamom and 2-3 Cloves while tempering for Rava Kichadi.
• Adding the above spices are truly optional, but gives a nice aroma to Rava Kichadi.