MASALA RAVA KICHADI – BREAKFAST RECIPES

I got this recipe from my friend Megha.We used to talk more about food.She was telling me about this masala kichadi and gave me some to taste. I loved it a lot. I immediately noted down the recipe to try in my kitchen. Basically i am not a upma person ..I don’t like rava based recipes but Sendhil loves it like anything. Just for him , i started trying varieties of rava recipes.Nowadays i too started liking it..This dish is the same as our usual rava kichadi and the only difference is the addition of masala like cinnamon , cloves and G&G paste.. Its a flavourful dish. It tasted great even after it cools down.I had the same for breakfast as well as lunch..The addition of oil & the water quantity gives the right consistency & taste... When u r bored of making our usual Rava kichadi , try this one. U’ll love it like me .This kichadi has a mild masala smell which we both loved it ..Very soon i’ll post a No onion No garlic masala rava upma which i learnt from my neighbour ..

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Soft idli using idli rava
Rava roti/ Sooji roti

INGREDIENTS
1 cup - 200ml

Rava – 1 cup Big onion – 1 no Tomato – 1 no Turmeric powder – 1/4 tsp Water –   3.5 cups Salt – As needed To pressure cook Carrot – 1 no Potato – 1 no Green peas – 1/4 cup To grind Green chillies – 3 nos ( add more if u want more spicy) Ginger & Garlic paste – 1 tsp OR use 1 inch ginger , 6 garlic cloves Cinnamon – 1 small piece Cloves – 2 nos Salt – little To temper Cooking oil – 2 tbsp Mustard seeds – 1 tsp Urad dal – 1 tsp Channa dal – 1 tsp Jeera – 1/2 tsp Curry leaves – few Ghee – 2 tsp Coriander leaves – 1/4 bunch Lemon juice – few drops

METHOD

Dry roast rava for 5-7 minutes in low flame without changing its color..Rava will be non-sticky after roasting..Set aside .. Coarse grind the ingredients given under “ to grind” to a coarse paste without adding water..( Adding salt helps to retain the color of chillies) Pressure cook all the vegetables in high flame for one whistle. Drain  & reserve the excess water and set aside.Make sure vegetables should not be mushy..It should be cooked yet firm.. Now in a non stick kadai , heat oil & temper all the ingredients given above in the same order. After the dals turn golden brown add the finely chopped big onions & curry leaves.Saute well till onion turns transparent.. Then add the coarsely ground paste till u get a nice masala smell.Finally add the tomato and saute till mushy.. Now add the cooked vegetables and mix well..Then add the required quantity of water ( i used the vegetable broth + water  and added 3.5 cups in total). Now add the turmeric powder and salt and allow the water to boil for a minute. When the water comes to roll boil ,simmer the flame completely and add rava slowly using one hand and stir the mixture simultaneously using the other hand.. Mix well and add 2 tsp of ghee,lemon juice , chopped coriander leaves & close the kadai with a lid .. Let it cook for 5-7 minutes in medium flame. Stir once or twice in the middle.. Now kichadi will be non–sticky to touch and it starts to roll in the pan leaving the sides .Make sure it is some moisture content in it.. Switch off the flame ..Scoop it in the plate. It will slide off from the scoop without sticking .. Serve hot immediately with coconut chutney !

NOTE

Addition of oil and ghee gives a nice taste and flavour.So please add the above mentioned quantity to get a soft kichadi. Here i have used less quantity of spices (cinnamon & cloves) which gives a mild masala smell. If u want to have more masala  try adding  1/2 tsp of garam masala powder.. Water content may vary from 3-3.5 cups based on the consistency u like.. Addition of tomato , lemon juice & coriander leaves is a must..

TRIED & TASTED BY READERS

My sister Radha tried this kichadi and shared this picture with me :)

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