Rava Kichadi – Sooji Khichdi – ரவா கிச்சடி

Take a wide kadai and slightly roast the rava with 1 teaspoon of ghee until it turns light golden. Once done remove and keep aside.

In the same pan heat oil and splutter mustard, urad dal, bengal gram, cumin seeds, cashews and curry leaves. Toast them for few seconds.

Now add the chopped onion, green chili, ginger along with all the veggies and tomato.

Saute them well to cook the veggies a bit. Cook them covered over low flame for few minutes with turmeric and salt. (The water content from tomatoes and salt along with the steam will cook them thoroughly.)  Note: Pre-cut frozen veggies cook really fast, chopping the veggies into tiny bite size piece helps them to cook faster.

Now add 3 cups of water the mixture.

When its about to start boiling, add the roasted rava and stir continuously to avoid lumps.  Note: In this step make sure you cook the rava over low flame to cook them thoroughly.

The rava will quickly absorb the liquid and thicken a bit like as as shown.

Within few minutes it will roll up like a thick mass, immediately put off the flame and check for salt. Add only if its necessary and garnish with coriander leaves. Drizzle the remaining ghee while its still hot and mix. Serve hot with choice of pickle or coconut chutney.

• 1. Chop the carrots into tiny bite size pieces to cook them fast.
• 2. Quick frozen sweet green peas cooks very fast and I’ve used that in my recipe. If using plain green peas, please make sure you partially cook them before sautéing.
• 3. We need 3 cups of water for 1 cup of rava to make sure they cook both the veggies as well the rava, so do not cut down on the water quantity.
• 4. Slow cook the veggies first before adding water, make sure they are tender.
• 5. Also slow cook while adding rava to the mixture, high flame will make them form lumps and also will not cook the rava completely and you will see white bits of uncooked rava when the dish is completed.
• 6. Serve 2- 3 adults.
• 7. Adding extra ghee will give you smooth melt in your mouth texture to the khichadi 🙂