Rava Kichadi


Ingredients:
  • White Rava - 2 Cups
  • Onion - 1 (chopped lengthwise)
  • Green chilli - 5 (chopped)
  • Garlic - 2 (finely chopped)
  • Ginger - 1 small piece (finely chopped)
  • Carrot - 1 Nos (cut into small pieces)
  • Tomato  - 1 Nos (Chopped finely)
  • Peas - 1/2 cup
  • Few curry leaves
  • Few coriander leaves
  • Cinnamon - 1 nos
  • Cloves - 2 nos
  • Cardamom - 2 nos
  • Cashew nuts - 10 nos
  • Ghee  - 4 tsp
  • Mustard seeds - 1/4 tsp
  • Oil - 3 tsp
  • Turmeric powder - a pinch
  • Water - 5 cups
  • Salt as per your requirement

Preparation:
  • Heat 1 table spoon of ghee in a pan, fry the cashew nuts in a low flame till it turns golden brown color and keep them aside
  • Add another table spoon of ghee in the same pan and fry the white rava in a medium flame until the smell of rava leaves and keep them aside
  • In the same pan put 3 table spoon of oil and add mustard seeds, When it pops up, add cloves, cinnamon stick, cardamom and fry for a minute
  • Then add chopped onions, green chillies, curry leaves and fry for few minutes. Add chopped ginger & garlic.
  • Now add carrot, green peas, tomato and fry nicely. Add 5 cups of water
  • Add required amount of salt, a pinch of turmeric powder and bring to boil
  • When the water is boiling, reduce the flame and add the rava slowly, stir quickly to avoid the lumps.
  • Cook on low flame till the rava becomes soft and it absorbs water. Now add 2 table spoon of ghee, and mix them well
  • Take the pan out of the stove and garnish with fried cashew nuts & corinadar leaves
  • Now the Hot Rava Kichadi is ready to serve.
  • You can serve the Rava kichadi with Coconut chutney or Sambar

Comments

momsnetwork said…
This looks incredible! It is seriously one of my favorites. Thank you so much for posting this, it is bookmarked!
_______________________________
Good Gynecologist in Chennai
February 24, 2011 at 3:36 AM
Post a Comment

Popular posts from this blog

Home made Santhagai / Sandhagai / Sevai / Idiyappam

Image
This is a traditional dish in Kongu Nadu. This is also called as Sevai or Idiappam in many places. It was started in early days, that this dish was treated as a special food item for a newly married couple in Kongu Nadu and still it is been followed by many people in this region. Many feels it is harder to make but it is really a simple dish out of which you can prepare many varieties and serve them better. Usually this is prepared with minimum of 2 to 3 varieties. 1 - Sweet  and 1 or 2 spicy dishes Plain Santhagai ( Sevai ) Santhagai Equipment Ingredients: 1 Cup of idly rice 2-3 tsp of oil Preparation: Soak the rice in water for around 4-5 hrs. Grind it to a smooth batter. The paste should be in between idly and dosa batter. (Not too watery like dosa batter and not too thick like idly batter) The batter should be very very smooth (Touch with hand and the small rice particles should not be felt) In a wide pan, heat 3 tsp of oil, when heated pour the rice batter,...
Read more

Kodhumai Kachayam (Wheat Kachayam)

Image
Kachayam Batter Ingredients : 1 Cup of Wheat 3 Bananas 5-6 Peeled Cardamom Pods 1 Cup of Jaggery Powder Oil for Deep Frying Preparation: Add some amount of water with wheat and make it thick paste. Allow to soak for 1 hour In a mixer grinder add 3 tsp of jaggery powder with cardamom pods, grind it to make fine powder In a bowl, add bananas (mashed) , wheat paste, Jaggery powder and cardamom powder Mix them with the help of your hand (Add some water) The batter (mixture) should be like Dosa batter in consistency (Not too watery) Heat oil in a wide pan Take some portion of mixture in a spoon and drop them carefully into the oil Deep fry them till it turn golden brown color under medium flame (You can smell a good odour) Repeat the procedure for the remaining mixture Now you can Serve the Hot and Sweet Kachayam. (You can store this kachayam upto 10-15 days) Note: Instead of jaggery  you can use sugar. You can also add maida to this mixture
Read more

Pasi Payaru Masiyal (Mashed Green Gram Gravy)

Image
Ingredients: 1/2 Cup whole green gram dal (Pasi Payaru) 10-12 Sambar onion (chopped) 3 Cloves garlic 1 tsp of Cumin seeds 1 tsp of Coriander seeds 3-4 Green chillies (chopped lengthwise) 1/4 tsp of mustard seeds Few curry leaves 3 tsp of Oil A pinch turmeric powder Salt as per the requirement Preparation: Pressure cook the whole green gram with garlic, a pinch of turmeric powder (with 2 cups of water) for 5-6 whistles (the lentil should be cooked well) After the full release of the vapor, drain half amount of water (You can use this water to prepare Rasam) Meanwhile, crush cumin seeds and coriander seeds coarsely In a aluminum vessel heat 3 table spoon of oil, add mustard seeds when it pops up add chopped onion, curry leaves, green chillies and fry it for sometime and add crushed cumin + coriander seeds. Fry it for a minute in a medium flame Add the cooked green gram and required amount of salt Cook it for 5-10 minutes. Remove from stove Now smash the mixture into ...
Read more