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Rava Kichidi Chennai Style

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Rate this recipe 4.2/5 (31 Votes)

Ingredients

  • Oil - 4 tbsp
  • Mustard seeds - 1/4 tsp
  • Urad dal/Black gram - 1 tsp
  • Onion - 1/2
  • Green chilli - 2
  • Tomato - 1/2
  • Carrot - 1
  • Beans - 6
  • peas - 50 gm
  • Turmeric powder - 2 pinch
  • Salt - 1/2 tbsp
  • Water - 3 cups
  • Rava/Sooji/Semolina - 1 cup

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Heat 4 tbsp of oil in a pan.

Add 1/4 tsp of mustard seed, mustard splutters.

Add 1 tsp urad dal.

Add chopped onion, green chilli.Saute until onion turns light brown.

Add chopped tomatoes, chopped carrot and peas. Saute for 2 minutes.

Add 2 pinch of turmeric powder and 1/2 tbsp of salt.

Add 3 cups of water, simmer the stove and close the lid for 5 minutes.

Add 1 cup of rava with constant stirring in order to avoid the lump formation.

Close the lid for 3 minutes.

Kichidi is ready, Serve with coconut chutney..

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Ingredients

  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


Method

  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!

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