Rava Kichadi – Sooji Khichdi

Rava Kichadi is a South Indian style Kichdi made with semolina and veggies. This makes for a filling meal when served with coconut chutney and sambar by the side.

Growing up as a kid, rava kichadi was definitely not a hot favorite. I am sure that is the case with many children. I remember scorning and booing the moment Amma or daddy mentioned upma or anything that had semolina in it. But like they say, times change. Especially when you are a newly wed and you step into the kitchen for the first time.

Rava Kichadi vs Rava Upma

While the Rava kichadi is a close cousin of the humble rava upma, it is a richer more indulgent version of the same,replete with ghee and cashews. While I am not a fan of the kichadi that is usually served in marriages, i love the kichadi that a famous hotel chain in Coimbatore serves.

But then, I did a double take when I happened to eat it elsewhere along the Trichy- Tanjore belt. Their version is so very different and i have here tried to bring about a version that s similar to it. If you are a rava kichadi lover or even if you are not, this hotel style Rava Kichadi recipe will definitely blow your mind.

Ingredients

Semolina

Choose coarse semolina to make this Rava Kichadi. The texture of Rava upma and Rava Kichadi has to be grainy and not mushy and smooth like the Dal Khichdi. So, for this recipe, coarse Rava works best.

Veggies

I have used a combination of carrots, peas, beans and potatoes along with onions and tomatoes. You can also add finely chopped capsicum or zucchini to this Kichadi recipe.

Oil or ghee

Traditionally, we use ghee to make this. But you can always use any neutral flavored vegetable oil for a vegan Kichadi.

Whole spices

Yep, you read that right. This sooji khichadi uses whole spices. And trust me, the flavors are nothing short of amazing. 

Water

The key to getting Upma or Kichadi right lies in using hot boiling water. When we use cold water, the semolina does not cook but rather absorbs all the water. Semolina, in general, cooks fast and better in hot water. Using hot water also prevents lumpy kichdi.

Side Dish for Rava Kichadi

If you ask me, the best side kick for this is definitely coconut chutney and sambar. If you are looking for something different, then you can also check-

Peanut chutney

Red bell pepper chutney

Method

Roasting the Rava

Heat a pan with 1 teaspoon of ghee. Roast the sooji in this till aromatic and set aside.

While the rava roasts, heat 3.5 cups of water and bring it to a rolling boil. Switch off flame and set aside. I always use my kettle to heat up the water since it is easier and quicker.

Tempering

In a small pressure cooker or pan, heat ghee and oil.

Once hot, add the cashews and fry till golden. Drain and set aside.

Add the mustard seeds and wait for them to splutter.Now,add the remaining spices along with the urad dal and curry leaves.

Once the dal turns a light brown, add the grated ginger and chilies and fry till chilies turn white.

Add turmeric at this stage and mix well.

Cooking the veggies

Next, add the onions and fry till translucent.Once done, add the tomatoes and fry till mushy. To this add the chopped veggies and fry till half cooked. Turn down the flame to medium.

Rava Kichadi in cooker or saute pan

I have made this in both a stovetop cooker and a saute pan. In fact, I prefer using a deep pressure pan to make dishes like these as there tends to be lots of splatters and splutters. You can use whichever you are comfortable with. Pick a pan or pressure cooker that is big and deep enough for the quantity mentioned here.

Next, add the roasted semolina and mix well. You will have a crumbly mixture in the pan. To this add the roasted cashews and mix well. Now, to this mixture, add the hot water gradually while whisking the mixture using your other hand.

I know it s tricky but you never know what you can do until the time a situation calls for it.

Once you have added all the water, add the salt and mix well. Keep stirring the mixture continuously until all the water is absorbed making sure that there are no lumps. If you stop stirring there will definitely be lumps.

Once the water is absorbed completely, turn down the flame to the lowest and close the pan with .a lid without the weight. Turn off flame after 5 mins. Mix well. Garnish with coriander leaves. Serve hot.

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Print Recipe

5 from 1 vote

Rava Kichadi

Rava Kichadi or Sooji Khichdi is a one pot dish made with semolina, nuts and veggies.

Prep Time15 mins

Cook Time20 mins

Course: Breakfast, Breakfast/ Brunch, Mains

Cuisine: South Indian, Tamil

Servings: 3

Equipment

• Saute pan
• Balloon whisk
• Sauce Pan

Ingredients

• 1.5 cup Semolina/ Sooji/ Bombay Rava
• 1 tsp ghee
• 3.5 c hot boiling water

Vegetables

• ¼ cup peeled and cubed Carrot
• ¼ c chopped Beans
• ¼ c peeled and cubed Potato
• 2 tablespoon Green peas
• 5 Green chilies slit lengthwise
• 1 c finely chopped Onion
• ¾ c finely chopped Tomato
• 1 sprig Curry leaves
• 2 teaspoon Salt or to taste

For tempering

• 1 tablespoon Ghee
• 1 tablespoon oil
• 10 whole Cashews broken into halves
• 1 small Bay leaf
• 2 Cloves
• ½ inch Cinnamon stick
• 1 teaspoon Mustard seeds
• 1 teaspoon Urad dal
• 1 teaspoon grated Ginger

Ground spices

• ¾ teaspoon Turmeric powder

Garnish

• 2 tablespoon finely chopped Coriander leaves

Instructions

• Heat a pan with 1 teaspoon of ghee.
• Roast the sooji in this till aromatic and set aside.
• Heat 3.5 cups of water and bring to a rolling boil. Switch off flame and set aside.
• In a small pressure cooker or pan, heat ghee and oil.
• Once hot, add the cashews and fry till golden. Drain and set aside.
• Once hot enough, splutter the mustard seeds and add the remaining spices along with the urad dal and curry leaves.
• Once the dal turns a light brown, add the grated ginger and chilies and fry till chilies turn white.
• Add turmeric at this stage and mix well.
• To this add the onions and fry till translucent.
• Once done, add the tomatoes and fry till mushy.
• To this add the chopped veggies and fry till half cooked.
• Turn down the flame to medium.
• Next, add the roasted semolina and mix well.
• You will have a crumbly mixture in the pan.
• To this add the roasted cashews and mix well.
• Now, to this mixture, add the hot water gradually while whisking the mixture using your other hand.
• I know it s tricky but you never know what you can do until the time a situation calls for it.
• Once you have added all the water, add the salt and mix well.
• Keep stirring the mixture continuously until all the water is absorbed making sure that there are no lumps. If you stop stirring there will definitely be lumps.
• Once the water is absorbed completely, turn down the flame to the lowest and close the pan with a lid without the weight.
• Turn off flame after 5 mins.
• Mix well.
• Garnish with coriander leaves.

Notes

It is very important to roast the semolina till aromatic. Or you will land up with a lumpy kichadi.
2. Heating water is also crucial as adding cold water will not give good results.
3. You can choose to cook this recipe fully with ghee or oil.
4. Addition of cashews is optional but highly recommended.
5. Be careful with the stirring part. Use a balloon whisk to stir the mixture thoroughly to avoid any lumps.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

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