Rava Kichadi Recipe/Masala Rava Kichadi Recipe/Semolina Masala Kichadi/Masala Kichadi Recipe/How to make Masala Kichadi Recipe with step by step photos and Video

We usually make rava upma and sometimes get bored. My mom used to make colourful rava kichadi as an alternative to rava upma. The bright yellow color of the kichidi and mild aroma of the masala gives it a unique flavour. This is a very healthy and filling breakfast made in most of the South Indian homes. Meanwhile do check out other interesting and tempting Rava/Sooji/Semolina Recipes here and Breakfast varieties here. Please check out the short video on how to make Masala Rava Kichadi here.

Here’s how to make Masala Rava Kichadi with step by step photos…

Ingredients

Rava/Semolina	2 cup
Onion/Vengayam	1 big finely chopped
Tomato/Tomato	1 finely chopped
Mixed vegetables[beans,carrots,peas]	1 cup finely chopped
Turmeric powder	½ tsp
Salt	As needed
Water	5 cups
Cilantro leaves	3 tbsp finely chopped
Lemon juice	1 tsp
Ghee	2 tsp

To Grind

Green chillies	5 [Adjust to taste]
Garlic cloves	5
Cinnamon stick	1
Cloves	2

For Tempering

Mustard seeds/Kadugu	1 tsp
Cumin seeds/Jeeragam	1 tsp
Urad dal/Ullutham Paruppu	1 tsp
Channa dal/Kadalai Paruppu	1 tsp
Curry leaves/Karuvepillai	8 -10
Oil	3 tbsp

Preparation Time: 10-12 minutes                       Recipe Category: Breakfast/Dinner
Cooking Time: 25 minutes                                    Recipe Cuisine: Tamil Nadu
Author: Priya Anandakumar

Here's a short video on hot to make Masala Rava Kichadi...

Preparation:

Dry roast the rava/semolina in a kadai for about 5 min or until it turns to very light golden colour. Transfer it to a plate and keep it aside.

Grind the ingredients mentioned for grinding to a  paste. Adjust the green chillies according to your taste.

Cook the mixed vegetables [beans, carrots & peas] in 1 cup water and keep it aside. Do not throw away the water(vegetable broth) in which vegetables are cooked, save it for cooking the kichadi.

Method

Heat oil in a kadai, splutter mustard seeds, after that add cumin seeds, urad dal, channa dal and sauté until the dal turns golden brown.

Add the onions, curry leaves and sauté until it turns golden brown. Now add the ground chilli paste and sauté until you get a nice aroma and raw smell vanishes.

Add the tomatoes and sauté until mushy. Now add about 5 cups (veg broth + water) of water, cooked vegetables, salt, turmeric powder and let it come to boil.

When it starts to boil really well, reduce the flame to low and slowly add the roasted rava with one hand and keep stirring continuously with the other.

Cook the rava in low flame for about 5 min, but stirring continuously. Add the ghee, coriander leaves and mix it well.

Finally add the lemon juice, mix it well and switch off the stove.

Delicious Masala Rava Kichadi is ready to be enjoyed, serve it with coconut or peanut chutney.

Suggestions:

• Roast the rava only in medium flame and be careful not to burn it.
• Adjust the amount of lemon juice according to your taste buds.
• Finally add some ghee before you serve the kichadi.
• Usually for upma the rava to water ratio is 1:2 but for kichadi you can add 1:3 ratio, but the rava I used was fine semolina so I used 5 cups of water.

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Until then I am signing off…