Rava kichadi Vegetable kichadi recipe Suji kichadi recipe Yummy Tummy Semolina khichdi

 

Rava kichadi Vegetable kichadi recipe Suji kichadi recipe Yummy Tummy Semolina khichdi

Let's indulge into one of the predominant South Indian breakfast recipe Rava Kichadi. Have learnt this authentic recipe the right way, from the worlds best chef, who else it's my mom. This has continued to remain my favourite and an unchanged recipe for the past 30 plus years. It has all of it in one dish colourful appearance, flavour and aroma, unique taste, without any fancy ingredients, which is very easy to cook by any beginner. Ingredients required

Rava - 1 cup water - 4 cups cooking oil - 4 tablespoon mustard seeds - 1 teaspoon Channa dal - 1 tablespoon Urad dal - 1 tablespoon Onion - 1 finely sliced Salt - 1 teaspoon Green chillies - 2 whole Curry leaves 2 strands Chopped beans - 2 tablespoon Chopped carrots - 2 tablespoon ginger garlic paste - 1 teaspoon turmeric powder - 1/4 teaspoon Home ground chilli powder - 1 tablespoon garam masala powder - 1 teaspoon Tomatoes - 2 roughly chopped Cooking method Roast the Rava in a pan for 30 sec at medium flame, once done remove from the pan and set aside to cool down. Add oil to a Kadai, once the oil is heated add mustard seeds, mustard seeds must splatter, the flavour of mustard, when cracked in hot oil, creates a good aroma, which takes the dish to a different level.

Now that the mustard seeds have splattered, let's add channa dal & urad dal to it, adding channa dal and urad dal to the oil brings the nutty texture to the recipe. Gently saute the ingredients for 30 seconds.

Let's add some finely sliced onions. In Rava upma we chop the onions coarsely, here we finely slice the onions, as we have few more fresh veggies in this recipe, Rava should dominate its presence and vegetables should compliment in bringing out the taste, texture and colour to this dish. Add some salt, adding salt after the onions help in bringing out the water content from the onion and prevent from burning, saute slightly in order to spread the salt evenly across. Let's add some full green chillies, here we add green chillies for the flavour, which is very unique, the idea is to expose the skin of the green chilli to the hot surface of the Kadai, to bring out its aroma, the same green chillies, if you cut them into pieces and add it to a dish, it increases the heat of the dish. Add fresh curry leaves, you need to give time for each ingredient to bring out the best of taste and flavours in them, gently give it a stir. Add chopped beans, the sequence of adding the vegetables are as per their time taken to cook. Give the ingredients a mix and simmer the flame. For roughly 2 mins, let the ingredients cook as they are simmered, the water content oozes out.

Time for the roughly chopped tomatoes to go in the Kadai. Give it a stir and continue to cook at low flame. Once the tomatoes start leaving its juices, time to add freshly ground ginger and garlic paste, adding them to the juices will help them gel with other ingredients uniformly and thereby avoiding the chances for them to burn and stick to the bottom of the Kadai.

In goes a spoon of turmeric powder along with ginger garlic paste. Saute for a minute. Once the veggies and masala are cooked, they would have reduced to half their portions, the perfect time to add the powdered spices like garam masala powder and red chilli powder, followed by carrots.

Saute and continue to cook at a simmer. After each powdered spice, we add in some fresh ingredient to compliment them in the cooking process and inturn not burn them, giving them some room to cook. Most import all vegetables to be cut of the same size, else one will become mushy, while the other remains hard and semi-cooked. Saute and continue to cook for another minute at a simmer. Now it's time to add in some piping hot water. The ratio of adding water is 1:4

1 part of Rava to 4 parts of water.

If you get this ratio right, then you can play around with mix and match of veggies and refining it as per your taste buds.

The idea behind adding hot water is not to reduce the cooking temperature of the ingredients. Else they go back to their initial stage and start to cook again, which makes the veggies turn mushy and lose their crunch, eventually not so great result.

Cooking temperatures are essential for the perfect crunch and final result. Now that we have added hot water, let's increase to a higher flame, this will help get all the ingredients to a good boil quicker.

The ingredients in the Kadai have started to boil, the perfect time to add the roasted Rava, in small portions and gradually, to avoid lump formation.

Lumps will be formed if water quantity is less or we have dropped all the Rava at one point. Mix gently and continue to mix for a minute, simmer the flame once the Rava is mixed along with other ingredients.

Cover and cook for a minute. Moment of truth, while you open the lid after a minute. The Rava kichadi should be of semi-solid consistency. Serve hot with any pickle of your choice. Tastes good when shared with friends and family. If you have read it this long, then am sure, you will prepare this recipe, You deserve a good round of applause and my effort has paid off. Imagine I wrote it just for you Thank you for your patience.

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