Rava Kichadi is a popular South Indian breakfast dish made with semolina (also known as rava or sooji), vegetables, and spices. It is a savory dish that is typically served with coconut chutney, sambar, or pickle.
The Kichadi is a nutritious and filling breakfast option that is also easy to prepare. It is a popular dish in South Indian cuisine and is often served in restaurants and households across the region. It is typically served hot and is often accompanied by coconut chutney, sambar, or pickle. Additionally, the vegetables used in the dish provide essential vitamins and minerals, making it a wholesome meal.
Overall, Rava Kichadi is a delicious and popular breakfast dish that is enjoyed by many people across South India.
Health benefits of Rava Kichadi
- Good source of carbohydrates: Rava is a good source of carbohydrates and provides sustained energy to the body. The dish also contains vegetables that provide essential nutrients, making it a nutritious meal.
- Low in fat: Rava Kichadi is a low-fat dish that can be consumed as a part of a healthy diet. It is also an excellent option for those trying to lose weight or maintain a healthy weight.
- Rich in vitamins and minerals: The vegetables used in the dish are rich in vitamins and minerals like vitamin C, vitamin A, and potassium, which are essential for maintaining good health.
Instructions for Rava Kichadi
- 1 cup of rava (semolina)
- 2 tablespoons of oil or ghee
- 1 teaspoon of mustard seeds
- 1 teaspoon of cumin seeds
- 2-3 green chilies, finely chopped
- 1 medium-sized onion, finely chopped
- 1 small tomato, finely chopped
- 1 small carrot, finely chopped
- 1/2 teaspoon of turmeric powder
- 1/2 teaspoon of red chili powder
- 1/2 teaspoon of coriander powder
- Salt to taste
- 2 1/2 cups of water
- 1 tablespoon of chopped coriander leaves
Instructions for Rava Kichadi
- Heat the oil or ghee in a pan on medium heat. Add mustard seeds and cumin seeds and let them splutter.
- Add the chopped onions, green chilies, and curry leaves to the pan and sauté until the onions turn translucent.
- Add the chopped tomato and carrot to the pan and sauté for a couple of minutes.
- Add the turmeric powder, red chili powder, coriander powder, and salt to the pan and mix well.
- Add 2 1/2 cups of water to the pan and let it come to a boil.
- Once the water starts boiling, reduce the heat to low and slowly add the rava while continuously stirring the mixture.
- Keep stirring the mixture until it thickens and the rava is cooked. It will take around 5-7 minutes for the rava to cook completely.
- Once the rava is cooked, switch off the heat, and garnish with chopped coriander leaves.
- Serve hot with coconut chutney, sambar, or pickle.
Your Rava Kichadi is now ready to be enjoyed as a delicious and nutritious breakfast.
Serving Suggestions
Rava Kichadi can be served with coconut chutney, sambar, or pickle. These accompaniments enhance the taste of the dish and make it more enjoyable. It can also be served as a side dish with other South Indian dishes such as dosa, idli, or vada.
This dish can be garnished with chopped coriander leaves or grated coconut. This adds freshness and flavor to the dish.
Overall, Rava Kichadi is a versatile dish that can be enjoyed in several ways. Experiment with different accompaniments and variations to find your favorite way of serving this delicious dish.
Tips and Variations
- Roasting the rava before adding it to the dish enhances its flavor and prevents lumps from forming.
- The consistency of the Rava Kichadi is essential. It should be neither too thick nor too runny. Adjust the water quantity accordingly to achieve the desired consistency.
- Use fresh vegetables for making the dish. You can use a combination of vegetables like carrots, peas, bell peppers, beans, and corn to make it more nutritious.
- The spices used in the dish, such as cumin, coriander, and turmeric, are crucial to its flavor. Use fresh and good quality spices for the best taste.
- Stir the Rava Kichadi continuously while adding the rava to avoid lumps from forming.
- Rava Kichadi can be made with different vegetables such as green peas, bell peppers, or beans. This variation will provide different flavors and textures to the dish.
FAQs
- Can I make Rava Kichadi without vegetables?
Yes, you can make it without vegetables. However, adding vegetables enhances the nutritional value of the dish and makes it more flavorful.
- Can I store leftovers?
Yes, you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat it in the microwave or on the stovetop before serving.
- Can I make Rava Kichadi with water instead of milk?
Yes, you can make Rava Kichadi with water instead of milk. However, using milk will make the dish creamier and more flavorful.
- Is Rava Kichadi a gluten-free dish?
No, Rava Kichadi is not a gluten-free dish as it contains semolina, which is made from wheat. If you have a gluten intolerance or celiac disease, you should avoid this dish.
Nutrition
| Calories | 242kcal |
| Fat | 10g |
| Sodium |
332mg
|
| Potassium |
525mg
|
| Carbohydrates | 32g |
| Protein | 8g |
| Vitamin A |
690IU
|
| Vitamin C |
10mg
|
| Calcium | 111mg |
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