Kichadi 2

This kichadi is my favorite. I make this for myself whenever my husband goes out of town. Since I add moong dhall in this kichadi, it will be very filling along with vegetables.  Here goes the recipe

Ingredients:-

1. Coarse Sooji/rava - 1 cup
2. Roasted Vermicelli - 2 tbsp
3. Moong dhall - 4 tbsp
4. Salt to taste
5. Green chillies - 2 (acc to taste)
6. Ginger -  a small piece
7. Mixed vegetables - 1/4 cup (chopped green peas, chopped carrots, potato)
8. Onion - 1 (thinly sliced)
9. Tomato - 1 (chopped)
10. Turmeric powder - 1/2 tsp
11. Oil - 2 tsp
12. ghee - 1 tsp (optional)
13. Mustard seeds - 1/4 tsp
14. Urad dhall - 1/2 tsp
15. Cashews - 1 tsp
16. Coriander/curry leaves -  for garnishing

Pressure cook moong dhall and keep it aside. In the mean time, dry roast rava and vermicelli and keep it aside.  Now take a think bottomed tawa, heat oil and ghee, splutter mustard seeds, urad dhall, cashews to golden brown.  Add curry leaves, ginger and green chillies to it and saute. Now add thinly sliced onion and saute till it becomes brown.  Now add the chopped mixed vegetables and tomato and saute for 3 to 5 mintues or till it becomes tender.  Now add required amount of water to it (i added 2  3/4 cups of water for 1 cup rava + 2 tbsp vermicelli ;  water quantity can vary according to the quality of rava). When the water starts to boil, add the cooked moong dhall, turmeric powder and required amount of salt and let it boil for a minute. Now add the roasted rava and vermicelli to it and mix everything well. Add coriander leaves. Reduce the flame and cover the kichadi with a lid and let it for a minute. Enjoy it with coconut chutney.

Rava Kichadi

I like to eat rava kichadi all day. I have heard that to make traditional rava kichadi, we have to use moong dhall also. But I am not sure how to use it. So I left moong dhall. Here is the recipe I followed to make rava kichadi.

Ingredients:-

1. Rava (coarse Sooji) - 1 cup
2. Vermicelli - 1/4 cup
   
3. Onion - 1 finely chopped
4. Peas - 1/4 cup
5. Oil - 2 tbsp
6. Ghee- 2 tsp
7. Mustard seeds - 1/4 tsp
8. Urad dhall - 1/2 tsp
9. channa dhall
   
10. green chillies - 1 (acc to taste)
11. Ginger - a small piece
12. Cashew - few
13. Curry leaves - few
    
14. Turmeric powder - 1/2 tsp
15. Salt to taste
16. Asafoetida Powder - a pinch

Take a pan, pour a drop of ghee, fry Sooji to golden brown. Keep it aside. Also fry vermicelli to golden brown and keep it aside. In the same pan, pre heat oil and ghee, add mustard seeds when it splutters, add urad dhall, channa dhall, cashew nuts, green chillies, asafoetida powder and ginger and fry it till golden brown. Now add onion and peas and saute' for 3 mts. Add turmeric powder and salt and mix it well. Add 2 1/2 to 3 cups of water and bring it to boil. Now add vermicelli and rava gradually and mix it with whiskers. Keep stirring to avoid lumps. When water is fully absorbed, mix it once again and turn off the stove. Garnish it with Curry leaves. Serve it hot with some chutney.