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Rava Kichadi Recipe

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★★★★★

4.6 from 58 reviews

Rava Kichadi is a comforting and flavorful South Indian dish made from roasted semolina cooked with vegetables and tempered spices. This wholesome one-pot meal combines the nuttiness of roasted rava with the brightness of tomatoes, peas, and carrots, simmered to perfection and garnished with roasted cashews. It’s a quick and easy recipe perfect for a light yet satisfying breakfast, lunch, or dinner.

Ingredients

Scale

Main Ingredients

  • 1 cup rava or sooji (fine semolina)
  • 4 cups boiling water
  • 7–8 cashews, broken
  • 1 onion, thinly sliced
  • 1 tomato, thinly sliced
  • ½ cup frozen peas
  • ½ cup frozen carrots
  • 1.5 teaspoons finely chopped ginger
  • 1 teaspoon lemon juice
  • ¼ teaspoon turmeric powder
  • 1 green chili, finely chopped
  • ⅛ teaspoon hing (asafoetida)
  • 7–8 curry leaves
  • ½ tablespoon urad dal dhuli (split black gram without skin)
  • ½ tablespoon chana dal (split Bengal gram)
  • 1 teaspoon mustard seeds
  • 1 tablespoon oil
  • 1.5 tablespoons ghee (clarified butter)
  • ¼ teaspoon red chili powder
  • Salt to taste

Instructions

  1. Soak Lentils: Soak the urad dal and chana dal in enough water for 20-30 minutes to ensure they stay soft during cooking.
  2. Roast Cashews: Heat ½ tablespoon ghee in a pan on medium heat. Add broken cashew nuts and sauté until light golden brown. Remove and set aside.
  3. Roast Rava: In the same pan, add rava/sooji and roast on medium heat while stirring continuously. Roast for 6-7 minutes until the rava changes color and releases a fragrant aroma. Remove from the pan carefully to avoid burning, and set aside.
  4. Tempering Spices: In another pan, heat 1 tablespoon ghee and 1 tablespoon oil on medium heat. Add mustard seeds and wait for them to pop. Then add hing, soaked chana dal, urad dal, and curry leaves. Sauté until lentils turn light golden. Add chopped ginger and continue sautéing until ginger turns golden.
  5. Sauté Vegetables: Add sliced onions to the pan and cook until translucent with no raw smell. Add sliced tomatoes, chopped carrots, and peas (pre-soaked in warm water for 5 minutes if frozen). Cook for 2 minutes, allowing the vegetables to soften but not turn mushy.
  6. Add Spices and Water: Add salt, red chili powder, and turmeric powder to the vegetable mixture and combine well. Then add 4 cups of boiling water.
  7. Add Roasted Rava: Gradually add the roasted rava to the boiling mixture, stirring continuously to prevent lumps. Keep stirring until the rava absorbs all the water.
  8. Simmer: Cover the pan with a lid and let it simmer on medium-low heat for 7-8 minutes, allowing flavors to meld and semolina to cook fully.
  9. Finish and Serve: Remove the lid, squeeze in lemon juice, and gently mix. Garnish with roasted cashew nuts and chopped cilantro. Serve hot with sambhar and chutney on the side for a complete meal.

Notes

  • Roast the rava carefully as it can burn quickly once hot.
  • Using boiling water helps prevent lumps and cooks the semolina evenly.
  • If using frozen vegetables, soak them briefly in warm water before cooking.
  • Adjust spices to taste according to your preference for heat.
  • Ghee enhances flavor, but you can adjust quantity or substitute with oil for a lighter version.
  • Serve immediately for the best texture; the kichadi can thicken as it cools.

Keywords: Rava Kichadi, Sooji Upma, South Indian Kichadi, Semolina Recipe, Vegetarian, Comfort Food

Find it online: https://cookwithruby.com/rava-kichadi-recipe/