I can’t believe till now that I have tried Rava Kichadi in my kitchen. Because, when I hear, Rava Kichadi, I simply say “No” and I don’t like it most. But, it is my SH’s favorite dish. He use to ask me to prepare kichadi for him, most of the times. But, I haven’t tried for him. And he use to have it restaurants we go for. After and almost 8 years of my marriage life, I prepared Rava Kichadi for him and he was so amazed of it, not b’coz f my preparation but because of its taste. It came out too good and I too tried it and wondered why I have said NO to this recipe without even tasting once itself. I promise everyone will like this simple dish. It was really too good and so light. Hereafter, I will try it in my kitchen frequently. And, will not say no to any dish without tasting it.
|Semolina / Ravai / Sooji||1 and 1/2 cups|
|Mustard Seeds||1/2 tsp|
|Broken Black Gram / Udaicha Ulutham Paruppu||1 tsp|
|Bengal Gram / Kadalai Paruppu||1 tbsp|
|Onion – Medium Size||1 - finely chopped|
|Green Chilly||2 – finely chopped|
|Tomato – Medium Size||1 – finely chopped|
|Curry Leaves||2 sprig|
|Green Peas||1/3 cup|
|Beans||7 – finely sliced|
|Carrot – Medium Size||1- finely chopped|
|Sugar||1/4 tsp (to retain the color of vegetables)|
|Turmeric Powder||1/4 tsp|
|Salt||1 and 1/2 tsp|
|Chopped Coriander Leaves||1 tsp|
Dry roast semolina in a pan for 4 or 5 minutes in medium flame. When it starts to change in color, or when you start to get good aroma, switch off the flame and keep the semolina aside in a plate.
Heat oil and ghee together in a wide pan. When the oil becomes hot, add mustard seeds and let it to splutter. When it starts spluttering, add broken black gram and fry until it starts changing its color. At that time add Bengal gram and fry till it starts changing in color.
Then add onions and green chilly and fry until the onion becomes transparent. Then add tomato and curry leaves and fry till tomato becomes mushy.
Next add green peas, beans, carrot and fry well. Next add sugar to it and give a good stir.
Now add turmeric powder and measured cups of water to the pan and mix well. Then add salt and bring the water to a good boil in high flame.
When it starts to boil well, reduce the flame to medium and add semolina to the pan. While you add semolina, simultaneously keep stirring otherwise, it will form lumps easily. So keep stirring until semolina absorbs 60% of water.
At that time, cover the pan and reduce the flame to the lowest possible. Wait for 4 to 5 minutes and stir it in regular intervals (otherwise it sticks to the pan). After 5 minutes, check the consistency of kichadi. Kichadi should always be little gooey and not dry. So check the consistency and then switch off the flame. Garnish with coriander leaves and transfer it to the serving bowl. Rava Kichadi is ready to serve! It goes well coconut chutney and tiffin sambar!