Saturday, November 19, 2011

Rava Kichadi


Rava/Semolina - 1 cup
Carrot - 1
Frozen Peas - handful
Onion(chopped) - 1/4 cup
Tomato(chopped) - 1/4 cup
Ginger (chopped) - 1 tsp
Garlic(chopped) - 1/2 tsp
Green chili - 2 (depends on your taste)
Curry leaves - 1 strand
Coriander leaves - little
Turmeric powder - pinch
Cloves - 2 nos
Cinnamon - small piece
Cardamom - 1 no
Ghee  - 3 tbsp
Water - 21/2 cup
Cashews - 7 nos


First roast the rava in 1 tbsp of ghee and keep it aside.

Then roast the cashews in remaining ghee and keep it aside.In the same pan add cloves,cinnamon& cardamom,fry it for 30 sec.

Now add onion,ginger,garlic & chili one by one.Cook till onion become translucent, then add tomatoes,carrot & peas,saute it for 3 mins

After that add turmeric powder, water,salt and cover the pan.Once the water comes to boil,add the roasted rava and stir continuously to avoid lumps.

Once all the water is absorbed by rava add curry leaves & coriander leaves.Finally garnish with roasted cashews.

Serve Rava kichadi with coconut chutney.


  1. Is 3 mins of boiling enough to cook peas and carrot? or should we boil them ahead of kichadi preparation?

  2. @Kalyan. I used frozen peas and finely chopped carrot, it cooked quickly and also i mentioned the veggie to saute for 3 mins .After that only add water,at the time it comes to boil,Veggies are cooked by 3/4.Then after adding rava and when it comes to thick consistency everything is cooked perfectly for the given measurements.