Monday, August 8, 2016


I started liking Rava kichadi after tasting for the first time at Saravana Bhavan few decades ago. Though it is a closer cousin of Rava upma, the taste and flavor is entirely different. Adding vegetables and ghee makes it a complete healthy breakfast.

Serves: 2


Coarse Rava: 1/2 cup
Peas and carrots: 1/2 cup
Onion: 1 small
Tomato: 1 small
Green chillies: 2
Ginger finely chopped: 1 tsp
Salt: 1/2 tsp
Turmeric powder: a pinch
Ghee: 1 tablespoon
Water: 1.75 cups
Cashew nuts
Coriander leaves: few

For tempering

Oil: 1 tsp
Mustard seeds: 1/2 tsp
Urad dhal: 1/2 tsp
Bengal gram dhal : 1/2 tsp
Curry leaves: a sprig


Heat 2 tsp of ghee in a pan and roast the rava until a nice aroma comes out and keep it aside
Slice the onions lengthwise
Heat 1 tsp of oil and add mustard seeds. Once it starts spluttering, add urad dhal,Bengal gram dhal and curry leaves
Add the ginger and onion and saute until it turns translucent
Add tomato, peas and carrot and fry until it is half cooked
Now add water and bring it to a boil Add salt and turmeric powder as well
Add the rava slowly while stirring it with one hand to avoid lumps
Cook until the required consistency is reached
Add the remaining ghee and garnish with coriander leaves and cashews fried in ghee.

Step by step pictures

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