Rava Kichadi Recipe: On first glance, you might mistake this dish for Upma, but let me clarify that it’s Rava Kichadi, distinct from its South Indian counterpart. Although many ingredients overlap with Upma, Rava Kichadi has its own unique characteristics.
This breakfast dish, made from semolina or sooji, is a staple in our home and throughout South India.
About Rava Kichadi Recipe:
It’s evident that even similar dishes with different names will have noticeable differences. This holds true for Rava Kichadi and its close relative, Upma.
One key difference is that while Upma is modest in its preparation, Rava Kichadi is richer and more indulgent, often featuring generous amounts of ghee (clarified butter) and sometimes cashews.
In my Rava Kichadi recipe, I’ve included vegetables for added texture and nutrition, whereas classic Upma typically excludes them. However, variations in different households may include vegetables in Upma as well. The same applies to cashews.
Aside from these distinctions, the ingredients in Rava Kichadi largely overlap with those in Upma: lentils (chana dal and urad dal), mustard seeds, curry leaves, ginger, green chilies, onions, and turmeric powder. While a bit of sugar may be added to Upma, it’s not traditionally included in Rava Kichadi.
Ingredients: Rava Kichadi Recipe
- 1 cup fine-textured rava (semolina or cream of wheat), about 150 grams
- 3 tablespoons Ghee
- 1 teaspoon mustard seeds
- 1 teaspoon chana dal (split and husked bengal gram)
- 1 tbspn urad dal (split and husked black gram)
- ⅓ cup chopped onions
- 1 or 2 green chilies, chopped, or ½ to 1 teaspoon chopped green chilies
- ½ teaspoon finely chopped ginger
- 8 to 9 curry leaves, chopped
- ¼ cup finely chopped or grated carrots
- ¼ cup green peas, fresh or frozen
- ½ cup finely chopped tomatoes
- ¼ teaspoon turmeric powder
- 2 tablespoons chopped coriander leaves
- 3 cups water
- Salt, as required
Instructions: Rava Kichadi Recipe
Roasting the Rava:
- Heat a pan or kadai over low heat and add the rava to it.
- Keep stirring the rava often while roasting.
- Roast the rava until it changes color and releases a fragrant aroma. Then, remove it from the heat and transfer to a plate. Set aside.
Making Rava Kichadi:
- In the same pan or kadai, add 3 tablespoons of ghee over low to medium-low heat.
- Once the ghee is hot, add mustard seeds and let them splutter.
- Add chana dal and urad dal. Fry them over low heat until they turn golden, taking care not to burn them.
- Next, add the chopped onions and sauté until translucent.
- Add the chopped green chilies, finely chopped ginger, and chopped curry leaves. Stir well.
- Mix in the finely chopped carrots, green peas, and finely chopped tomatoes. Stir to combine.
- Add turmeric powder and sauté for 3 to 4 minutes over low heat.
- Pour 3 cups of water into the pot and season with salt to your taste. Turn up the heat and bring the water to a boil.
- Once the water is boiling, reduce the heat and add the roasted rava in batches.
- After adding each batch of rava, mix well to prevent lumps from forming. Continue adding the rava in 3 to 4 batches and mixing thoroughly.
- Cover the pan with a lid and steam the rava kichadi over low heat for about 2 to 3 minutes.
- Once done, remove the lid and add 2 tablespoons of chopped coriander leaves. Mix well.
- Serve the Rava Kichadi with lemon wedges and coconut chutney. You can also garnish with roasted or fried cashews when serving.
Notes:
- Ensure the rava is roasted well until crisp, separate, and aromatic.
- Use fine-textured rava or Bombay rava for best results.
- You can customize the recipe by adding your preferred vegetables or omitting them altogether.
- Adjust the spiciness by increasing the amount of green chilies and ginger according to your taste.
- This recipe can be easily scaled up to make larger servings.
Conclusion:
Rava Kichadi Recipe offers a flavorful and satisfying breakfast option that’s easy to customize and adapt to individual preferences. With its rich taste, aromatic spices, and wholesome ingredients, it’s a beloved dish enjoyed not only in South India but also in many homes across the country. Whether served as a hearty breakfast or a comforting meal, Rava Kichadi is sure to delight taste buds and bring warmth to any table.
FAQs about Rava Kichadi Recipe:
Is Rava Kichadi similar to Upma?
While Rava Kichadi shares some common ingredients with Upma, such as semolina (rava), mustard seeds, and curry leaves, it differs in its preparation method and overall richness. Rava Kichadi is often more indulgent due to the generous use of ghee and inclusion of vegetables, making it distinct from the simpler and more modest Upma.
Can I customize the vegetables in Rava Kichadi?
Yes, you can personalize the vegetable selection according to your preference. While the recipe typically includes carrots, green peas, and tomatoes, feel free to add or omit vegetables based on availability and taste. Some common additions include capsicum, beans, and bell peppers.
What is the role of roasting the rava in this recipe?
Roasting the rava enhances its flavor and texture, giving it a nutty aroma and preventing it from becoming mushy when cooked. It’s essential to roast the rava until it turns golden brown and releases a fragrant aroma to achieve the perfect taste and consistency in the Rava Kichadi.
Can I make Rava Kichadi without ghee?
While ghee adds richness and flavor to the dish, you can substitute it with oil for a lighter version of Rava Kichadi. However, keep in mind that ghee contributes significantly to the dish’s taste, so the flavor may vary slightly without it.
What are some serving suggestions for Rava Kichadi?
Rava Kichadi pairs well with various accompaniments, such as coconut chutney, sambar, or yogurt. Additionally, you can serve it with lemon wedges for a tangy touch or garnish it with roasted or fried cashews for added crunch and richness.
