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A savory South Indian breakfast porridge made with roasted semolina and mixed vegetables. This wholesome and flavorful dish comes together quickly, making it a perfect hearty start to your day.
For 4 servings
In a heavy-bottomed pan, dry roast the rava on low-medium heat for 5-7 minutes. Stir continuously until it becomes aromatic and turns a very light golden color, but do not let it brown. Transfer to a plate and set aside.
In the same pan, heat the ghee over medium heat. Add the mustard seeds and allow them to splutter. Then, add the urad dal, chana dal, and cashew nuts. Sauté for 1-2 minutes until the dals and cashews are golden. Add the curry leaves and sauté for another 30 seconds.
Add the finely chopped onion, grated ginger, and slit green chilies. Sauté for 3-4 minutes until the onions become soft and translucent.
Add the mixed vegetables (carrots, peas, beans) and sauté for 4-5 minutes, stirring occasionally, until they are slightly tender.
Stir in the chopped tomato and turmeric powder. Cook for 2-3 minutes until the tomatoes soften and become mushy.
Pour in 3 cups of water and add salt. Increase the heat to high and bring the mixture to a rolling boil.
Reduce the heat to low. With one hand, pour the roasted rava in a slow, steady stream into the boiling water. Simultaneously, stir continuously with the other hand to prevent any lumps from forming.
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A warm, savory breakfast dish made from roasted semolina and simple spices. This quick, comforting, and classic South Indian tiffin item is soft, fluffy, and ready in under 30 minutes.
A savory South Indian breakfast porridge made with roasted semolina and mixed vegetables. This wholesome and flavorful dish comes together quickly, making it a perfect hearty start to your day.
This south_indian recipe takes 35 minutes to prepare and yields 4 servings. At 353.3 calories per serving with 8.84g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch.
Once all the rava is added, mix well until it absorbs most of the water. Cover the pan with a tight-fitting lid and cook on the lowest possible heat for 5-7 minutes, allowing the rava to steam and cook through completely.
Turn off the heat and let the kichadi rest, covered, for 5 minutes. Uncover, add the fresh lemon juice, and gently fluff with a fork. Garnish with chopped coriander leaves and serve immediately.
Add 1/4 tsp of garam masala and a pinch of red chili powder along with the turmeric for a spicier, more fragrant version.
Replace the ghee with an equal amount of coconut oil or any neutral vegetable oil to make the dish completely plant-based.
For a gluten-free alternative, substitute rava with foxtail millet or barnyard millet. You will need to adjust the water ratio and cooking time accordingly.
Increase the number of tomatoes to 3 and omit the other mixed vegetables for a tangy, tomato-forward kichadi.
Semolina (rava) is rich in complex carbohydrates, which digest slowly and provide a steady release of energy, keeping you full and active for longer.
The inclusion of mixed vegetables like carrots, peas, and beans makes this dish a good source of dietary fiber, vitamins (like Vitamin A and C), and essential minerals, which aid in digestion and overall health.
Semolina is often enriched with iron, an essential mineral for producing red blood cells and preventing anemia. Cashew nuts also contribute to the iron content.
Rava Kichadi is generally softer, more porridge-like, and vibrant yellow due to turmeric. It often contains more vegetables and tomatoes. Upma is typically firmer, drier, and white or off-white. The water-to-rava ratio is higher in kichadi (around 1:3) than in upma (around 1:2.5).
Yes, Rava Kichadi can be a healthy meal. It's a good source of carbohydrates for energy. The addition of various vegetables makes it rich in fiber, vitamins, and minerals. Using ghee in moderation provides healthy fats. To make it even healthier, increase the vegetable content.
One serving of this Rava Kichadi (approximately 290g) contains around 380-420 calories. The exact count depends on the amount of ghee and the specific vegetables used.
The key is to roast the rava well until it's aromatic. Then, when adding it to the boiling water, reduce the heat to low and pour the rava in a slow, steady stream while stirring continuously with your other hand. This prevents lumps from forming.
Absolutely. Simply replace the ghee with an equal amount of a neutral-flavored vegetable oil, such as sunflower oil, or for a different flavor profile, use coconut oil. The rest of the recipe remains the same.