Rava Kichadi

Rava kichadi is a delicious and filling tiffin variety prepared with the goodness of vegetables and ghee. It is softer in texture when compared to the regular rava upma, as it is cooked in more amount of water and ghee is added for the rich taste. I have prepared this many times when i have guests at home. It is very easy to make and also tastes delicious. You can pair it up with any chutney or sambar. I have read in food blogs that when this is served with rava kesari, it is termed as "chow chow bhath" in Karnataka.

Rava Kichadi Recipe

Serves  :  3 people

Ingredients

• Rava/Sooji  -  1 cup
• Carrot  -  1, finely chopped
• Peas(Fresh or frozen)  -  1/4 cup
• Beans  -  8, finely chopped
• Onion  -  1 medium sized, finely chopped
• Tomato  -  1 medium sized, finely chopped
• Green chilly  -  2 to 3(adjust as per the spice level)
• Ginger  -  a small piece, grated
• Curry leaves  -  little
• Mustard  -  1 tsp
• Urad dal  -  1 tsp
• Channa dal  -  1/2 tsp
• Asafoetida  -  2 generous pinches
• Salt  -  as required
• Oil  -  2 tbsp
• Ghee  -  1 tbsp
• Water  -  3.5 to 4 cups

Method

1. I always use pressure cooker for this dish. So if using cooker, boil the required water in it or you can use another vessel. This is done in parallel so that the cooking time is reduced.
2. In a pan, dry roast rava till golden brown. Roast in low flame by continuously stirring so that it is evenly browned. Even for roasted rava, this step can be followed(only for 1 or 2 minutes) to enhance the taste.
3. Heat oil in the same pan and season with mustard, urad dal, channa dal and asafoetida .
4. Once dals turn brown, add onion, green chilly, ginger and curry leaves.
5. Once onions turn transparent, add tomatoes, carrot, beans and peas and salt and cook in medium flame for 5 minutes. The vegetables have to be crunchy. Hence cook accordingly.
6. Once the water boils in the cooker, add the contents from the pan and mix well. Check for salt and add if required.
7. Add ghee at this stage and add the roasted rava slowly and stir continuously to avoid formation of lumps.
8. I usually pressure cook for 1 whistle to get the soft mushy texture.
9. If cooking in a vessel, cook in medium flame till the water is absorbed and cover and cook in low flame for 7 - 8 minutes.
10. Serve hot with any chutney/sambar.
11. Because of the soft texture, it tastes great even when it has cooled down.
12. I served with chutney and sambar and paired it up with rava kesari. Tastes delicious!!

Notes

• You can pressure cook for 1 whistle like how i have done or cook it in a vessel. I usually follow pressure cooking method as it is easier this way to obtain the soft, mushy texture. 
• I have tried with both 3.5 and 4 cups of water. Both ways, the texture is soft and tastes great. 
• Ensure the vegetables are not over cooked.
• Ghee provides the main flavour for this dish. Hence do not skip it.