Rava Kichadi Recipe | Sooji Khichdi Recipe

• Rava / Sooji – 1.5 cup
• Big Onion – 1 Large
• Green Chilli – 4 to 5
• Ginger Paste – 1 tsp
• Tomato – 1 Medium
• Mixed Vegetables – 3/4 Cup (carrot, beans, peas)
• Water – 4.5 to 5 Cups
• Turmeric Powder – 1/8 tsp
• Salt – As Required
• Coriander Leaves – 1 tblsp
• Lemon Juice – 1 tsp (optional)
• Cashew Nuts – 8 to 10

• Mustard Seeds – 2 tsp
• Urad Dal – 1/2 tsp
• Chana Dal – 1 tblsp
• Curry Leaves – 2 sprig
• Oil / Ghee – 2 to 3 tblsp

1. First get ready with the ingredients. Chop onion length wise and slit green chilli. Also chop tomato and all the veggies finely.
2. In a heavy bottomed pan, add little ghee, fry cashews till golden brown and keep by side. In the same pan, add little more ghee and add the sooji. Roast in medium flame till nice aroma wafts and till golden colour. Don’t burn it. Keep aside. Then add oil / ghee and temper with the ingredients given in the table ‘To temper’ and let it splutter.
3. Now add onion, green chilli and saute till it turns transparent. Then add ginger paste, tomato and saute until it turns mushy and the raw smell leaves.
4. Add the vegges and saute for 2 minutes. Now pour the water and add turmeric powder.5. Add required salt. Once the water starts roll boiling, add sooji very slowly and in a sprinkled way to avoid formation of lumps. Sooji starts to absorb the water very  quickly. Keep 1/2 cup of hot water by side (if the water is absorbed quickly, you can add a little more). 6. Keep stirring, else lumps will be formed. Cover the pan with a lid, as the sooji splutters too much. Cook in very low flame for 8 to 10 minutes until it turns soft and mushy (sooji only not the veggies). Add coriander leaves. 7. Now add fried cashews and squeeze lemon juice. Finally add ghee and mix well. Melt in mouth sooji khichdi is ready to serve.

1. Veggies choice is purely optional. Carrot, beans, peas, potato and even beetroot can be used.
2. Adjust green chilli as per your spice level for this rava kichadi recipe.
3. Sooji can be dry roasted also. But roasting in ghee adds an excellent aroma to this sooji khichdi recipe.
4. Also don’t burn the sooji while roasting, as it gives bitterness and change the whole taste.
5. Don’t reduce the quantity of ghee as it lends nice aroma and softness to the kichadi.
6. Addition of ginger helps in digestion and also gives flavour to the dish.
7. Ginger can be either crushed / chopped and used. But I used ginger paste as it doesn’t get stuck in mouth when eating.
8. A small piece of cinnamon can be used when tempering, which adds a different flavour.
9. Always use the mentioned quantity of water, as the sooji absorbs the water very quickly. Also keep 1/2 cup of hot water by side in case needed you can add it.
10. Ensure the water is roll boiling, before adding sooji else it doesn’t gets cooked.
11. Also add the sooji very slowly and in a sprinkled way to avoid formation of lumps.
12. Always cook in low flame to get the required soft texture.
13. Cover and cook it as it will splutter too much.
14. Don’t turn the veggies mushy, it should retain its crunchiness.
15. Addition of lemon juice is optional, but it adds more taste to the dish.

Rava Kichadi Recipe