RAVA KHICHADI ರವೆ ಖಿಚಡಿ ரவே கிச்சடி

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RAVA KHICHADI ರವೆ ಖಿಚಡಿ ரவே கிச்சடி (Semolina Hotch-Potch with spices)

Khichadi has been very popular food item of India. Word Khichadi or Khichuri or Khichadee means a mishmash of rice, Lentil or Moong beans with nothing else except spices or a whole lot of things like veggies thrown in to make a Hotch Potch. Mughals too were fond of Khichadi. .
Ain-i-Akbari, a 16th century document, written by Mughal Emperor, Akbar’s vizier, Abu'l-Fazl ibn Mubarak, mentions the recipe for Khichri, which gives seven variations .Lucknow Nawabs too loved their own version called QUBULI which is Rice and Channa dal preparation.
In Karnataka, Tamilnadu and Kerala, another version of Khichadi is very popular. It is called RAVA KHICHADI. This is a variation of Upama. Upama does not have turmeric but Rawa Khichadi has Turmeric and a whole lot of vegetables thrown in. It is usually taken with Coconut chutney. But I love to have it with Avakkai also.

It is a wonderful comfort food. So without much ado, here is how I prepare Rawa Khichadi.

RAVA KHICHADI & COCONUT CHUTNEY





INGREDIENTS


Semolina (slightly coarse) 150 gms.
Tomato (diced) 1 no.
Onion sliced 1 no.
Green Peas (shelled) 1/2 cup
Carrot (diced) 1 no.
Red Bell pepper a few pieces
Green bell pepper a few pieces
Ginger 2" piece
Green Chillies 3 to 4 nos.
Turmeric powder 1/2 Tsp.
Salt to taste
Lime juice 1 Tsp
Sugar 1 tsp


FOR TEMPERING

Mustard seeds 1 spoon
Red Dry chillies 2 to 3
Black gram dal 1.5 spoons
Pure Ghee 30 ml/cooking oil of choice
Curry Leaves 1 sprig

METHOD OF PREPARATION

First dice all the vegetables except Tomatoes and Onions, steam cook all the vegetables 3/4 in a pressure pan or a steam cooker. As usual, do not forget to add a little salt and a little sugar to vegetables to preserve color before you steam cook. Brate ginger and slice green chillies very fine and set aside.

Take Ghee in a steel pan and add the tempering items, set on medium heat. When the mustard starts to crackle, immediately lower the flame and add Semolina (rava) and stir briskly and fry on low heat till Rava starts becoming light Pink. Now add about 400 ml of water and immediately add diced tomatoes, Onions, Salt, Turmeric, Ginger and Green chillies. Add enough water so as the whole thing is like Dosa batter. Now set the flame on medium and go on stirring briskly to avoid rava sticking at the bottom.

After about six to eight minutes, the Rava gets fully cooked the Khichadi will become thicker. check for salt and proper cooked rava.If water is less, add a little and stir briskly till you are satisfied that Rava is fully cooked. Now add 3/4 cooked vegetables and mix thoroughly. Your RAVA KHICHADI is ready.

You can Garnish with Freshly cut cilantro and serve along with Coconut Chutney. Remember that coconut chutney is a must with Rava khichadi.

Enjoy