Ingredients:
Rava - 1 cup (roasted)
Water - 2 cups
Tomato - 1 medium
Green chilli - 1 or 2 finely chopped
Mustard seeds - For tempering
Urad dhal - 1 teaspoon
Curry leaves - few
Oil - 1 tablespoon
Ghee - 1 tablespoon
Salt - as per preference
Tumeric powder - 1/4 teaspoon
Kichidi Masala:
Coriander seeds - 1 and half teaspoon
Toor dhal - 1 teaspoon
Urad dhal - 1 teaspoon
Channa dhal - 1 teaspoon
Red chillies - 3
Asafoetida - 1/4 teaspoon
Cinnamon stick - a small piece
Cloves - 2
Dry roast all the ingredients under Kichidi masala and grind them into a fine powder. You may store this in an air tight container and can use it whenever you make rava kichidi. You may also use vengi bath masala instead of this masala powder.
In a kadai, pour the oil and add mustard seeds & urad dhal once it warms up. As soon as the mustard seeds spurts, add green chillis, tomato and curry leaves. Saute till tomato becomes mushy. Add 2 teaspoon of the ground masala to the tomatoes along with tumeric powder and saute for just a minute. Add 2 cups of water and let it come to a boil. Now add the rava slowly while you stir, inorder to avoid lumps. After you have added all the rava, add in 1 tablespoon of ghee and stir the khichidi.
You may turn off the heat once the rava looks cooked and it might look something like this. You may serve this with coconut chutney.
Rava - 1 cup (roasted)
Water - 2 cups
Tomato - 1 medium
Green chilli - 1 or 2 finely chopped
Mustard seeds - For tempering
Urad dhal - 1 teaspoon
Curry leaves - few
Oil - 1 tablespoon
Ghee - 1 tablespoon
Salt - as per preference
Tumeric powder - 1/4 teaspoon
Kichidi Masala:
Coriander seeds - 1 and half teaspoon
Toor dhal - 1 teaspoon
Urad dhal - 1 teaspoon
Channa dhal - 1 teaspoon
Red chillies - 3
Asafoetida - 1/4 teaspoon
Cinnamon stick - a small piece
Cloves - 2
Dry roast all the ingredients under Kichidi masala and grind them into a fine powder. You may store this in an air tight container and can use it whenever you make rava kichidi. You may also use vengi bath masala instead of this masala powder.
In a kadai, pour the oil and add mustard seeds & urad dhal once it warms up. As soon as the mustard seeds spurts, add green chillis, tomato and curry leaves. Saute till tomato becomes mushy. Add 2 teaspoon of the ground masala to the tomatoes along with tumeric powder and saute for just a minute. Add 2 cups of water and let it come to a boil. Now add the rava slowly while you stir, inorder to avoid lumps. After you have added all the rava, add in 1 tablespoon of ghee and stir the khichidi.
You may turn off the heat once the rava looks cooked and it might look something like this. You may serve this with coconut chutney.
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