Vegetable Rava Kichdi

Name: Vegetable Rava Kichdi
Total time: 1800 s
Yield: 3 people
Cuisine: Indian
Ingredients: 1 cup double roasted rava (semolina/sooji); 1/2 cup green peas; 1 cup onions finely chopped; 1/2 cup carrots finely chopped; 1 cup curry leaves; 1 cup coriander leaves chopped; 5 green chillies slit vertically; 20 cashews roasted in ghee; 1 star anise; 1/2 cinnamon stick; 2 cardamoms; 2 cloves; 1 tbsp salt; 2 tbsp ghee (clarified butter); 2 cups water boiled; 2 tbsp oil for frying

Supraja Nagarathinam @cook_13583444

Chennai, Tamil Nadu

#breakfast
.
The rava kichdi is a healthy South Indian breakfast item that’s easy to cook, uses healthy ingredients and keeps you full longer, serving as fuel for your start to the day!
I disliked Upma or rava Kichdi when I was a kid until my mother tried to spice things up with ghee, veggies and cashews. From then on this has been a family favourite breakfast item. A plate of hot Kichdi, medu vada, chutney and sambar along with a cup of hot filter coffee and your day is definitely made!
This recipe is passed down to me from my mother. I hope you enjoy cooking and eating it with your family, just as much as I did!
#southindianbreakfast

Supraja Nagarathinam @cook_13583444

Saved

Ingredients

30 mins

3 people

1 cupdouble roasted rava (semolina/sooji)
1/2 cupgreen peas
1 cuponions finely chopped
1/2 cupcarrots finely chopped
1 cupcurry leaves
1 cupcoriander leaves chopped
5green chillies slit vertically
20cashews roasted in ghee
1star anise
1/2cinnamon stick
2cardamoms
2cloves
1 tbspsalt
2 tbspghee (clarified butter)
2 cupswater boiled
2 tbspoil for frying

Saved

Steps

30 mins

1

In a heavy bottomed pan add the oil, fry the star anise, cinnamon, cardamoms, cloves until they turn aromat with care not to burn them.
2

Next fry the onions with a pinch of salt, until it turns translucent. Then add the chillies, curry leaves & coriander. Sautee for 3 mins on medium flame.
3

Add the carrots and peas now with 1/2 tbsp salt. Mix well, cover and cook for 6 mins until they soften.
4

Add the boiled water to this. Just until it’s above the veggies. Cover and cook on medium flame for 4-6 mins. (Adding water earlier makes the veggies soggy hence boiled water added after first sautéing them).
5

Finally add the rava to the pan and 1/2 tbsp salt. Mix without lumps. Cover and cook for 5 mins or until rava starts bubbling up.
6

Once cooked add ghee to the Kichdi and combine well. Garnish with the cashews roasted in ghee and some more coriander. Serve hot with sambar and chutneys of choice.