• Preeth C.Vijay

Rava Kichadi

Rava Kichadi is not Rava Upma. There is a huge difference right from the tempering done to the ingredients added. Rava kichadi is not a simple dish unlike Rava Upma, it would taste heavy with the dollops of ghee and vegetables added. My whole family loves anything made with Rava, so that makes my job a little easy when it comes to sorting out breakfast on a lazy day.


Rava 1 cup

Water 3 cups

Carrot 1 cut in to small cubes

Beans thinly sliced

Peas 1/4 cup

Onion 1 thinly sliced

Ginger garlic paste 1/4 teaspoon

Green chillies 2 slit

Cinnamon 1 inch piece

Bay leaves 1

Fennel seeds 1 teaspoon

Turmeric Powder 1/2 teaspoon

Curry leaves 1 sprig

Ghee 4 tablespoon

Oil 1 tablespoon

Cashews 10 to 12

Coriander leaves 1 tablespoon

Lemon juice 1/4 teaspoon

How to Start?

Roast rava in a kadai until nice aroma arises. Set aside. Fry the cashews until golden brown with the a tablespoon of ghee added.

In the same kadai, add oil and rest of the ghee, temper with bayleaves, cinnamon and fennel seeds. Add onion, curry leaves, ginger garlic paste and green chilles. Saute well. Now add the chopped vegetables and fry for 2 minutes. Add turmeric powder and salt.

Add 3 cups of water and allow it to boil. Once the water starts boiling add the rava little by little simultaneously mixing it without forming lumps on the other hand. Give it a good mix and close the lid.

Simmer it for 10 minutes. Open the lid after 10 minutes. Now the rava would have absorbed all the water and got cooked. Add some coriander leaves and lemon juice at the end and mix well.

Rava kichadi is ready to serve with coconut chutney or even raita would go well.

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