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Rava kichdi placed in a pool of coconut chutney
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5 from 1 vote

Rava Kichadi

Rava Kichadi or Sooji Khichdi is a one pot dish made with semolina, nuts and veggies.
Prep Time15 minutes
Cook Time20 minutes
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

  • 1/4 cup peeled and cubed Carrot
  • 1/4 c chopped Beans
  • 1/4 c peeled and cubed Potato
  • 2 tbsp Green peas
  • 5 Green chilies slit lengthwise
  • 1 c finely chopped Onion
  • 3/4 c finely chopped Tomato
  • 1 sprig Curry leaves
  • 2 tsp Salt or to taste

For tempering

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

Ground spices

  • 3/4 tsp Turmeric powder

Garnish

  • 2 tbsp finely chopped Coriander leaves

Instructions

  • Heat a pan with 1 tsp 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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