Rava Kichadi which is also called by Different Names like Khara Bath , Masala Rava Bath – Kichadi is Cooked with Vegetables, Onions, Tomatoes , Spices and Tempered .
Inspired By Woodlands Drive-in Style Rava Kichadi
If you are grew up in chennai, Tamil Nadu-India , you definitely know about this restaurant which was right opposite to USA embassy. Breakfast would start for many people in that restaurant. This was one signature dish that I have tasted which you will go back for it again and again. But unfortunately they shut down the restaurant in 2015 or earlier I guess after their lease terms ended and built a huge garden in that place.
My mom also makes rava kichadi that tastes exactly like that. When I got married and came to USA this was one Easy recipe and I wrote it down to my Cook book collections . My sister’s Archana likes this dish too and when ever she comes home I make it for her. Check out my other Breakfast Recipes here Ven Pongal.
Tips
*Â I used frozen peas and carrots which is already pre-cut, but you can use fresh peas and carrots too. If using fresh carrots, peal the skin of the carrots and then cut them into rounds first and then cut each round to four quarters which will be perfect size for this Rava kichadi.
*Add the given measurement of oil and ghee for Best Taste and Texture.
*Texture of this dish is completely based on the Rava / Sooji quality. Buy Sooji / Rava Coarse only (Do not buy fine variety).
*Do Not boil the 5 cups of water for too long or continue boiling in high flame after it reaches boiling point, because the measurement of the water will reduce and rava / Sooji might not cook well .
* Served with Chutney , Sambar.
Ingredients
Instructions
- Cook peas and carrots separately and set aside. You can either pressure cook 1 cup vegetable with 1 cup water for 2 whistles or can microwave the veggies in a microwave safe big bowl and fill water until the vegetables is immersed and microwave on high power for 8 to 10 minutes or until its cooked.
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Boil 5 cups of water separately in a pan and keep it aside or keep in low flame until the rava/ sooji is fried in next step 3.
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Take a wide pan / kadai add oil and heat the pan, when it’s hot add mustard seeds ,once it starts to crackle add urad dal , curry leaves, cashews, green chilies and fry for a minute ,now add chopped onions and fry till onions turns slightly golden , add chopped tomatoes and saute for a minute, Now add turmeric, salt and boiled peas-carrots from step 1 and stir well. Add rava/sooji and saute in medium-low flame until the rava turns "slightly" brown .
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Now add the boiling water to the rava mixture and continuously stir well without forming lumps. Make sure the the flame is in medium-low. At this stage we can check for salt seasoning and add if necessary. Close the lid of the pan and simmer the flame for 5 minutes then open the lid and add 2 Tblspn of ghee ( clarified butter ) and stir well and switch of the flame . Serve hot.
Notes
*Â I used frozen peas and carrots which is already pre-cut, but you can use fresh peas and carrots too. If using fresh carrots, peal the skin of the carrots and then cut them into rounds first and then cut each round to four quarters which will be perfect size for this Rava kichadi.
*Use the given measurement of oil and ghee for Best Taste and Texture.
*Texture of this dish is completely based on the Rava / Sooji quality. Buy Sooji / Rava Coarse only (Do not use fine variety).
*Do Not boil the 5 cups of water for too long or continue boiling in high flame after it reaches boiling point, because the measurement of the water will reduce and rava / Sooji might not cook well .
* Served with Chutney, Sambar as sides.
