Thakali Rava Kichadi is mostly a dish that’s made for breakfast. However, I make it for dinner, though. It’s always been Rava Kichadi for one of the Saturday nights. For the Tamil Nadu Hotel Style Mini Tiffin, I wanted to make a different form of Kichadi. Since the regular Kichadi
has less tomato added, I decided to make it with more tomatoes, making it more tangy and delicious.
This Rava Kichadi is very quick to make and makes an easy one pot meal you can make for dinner. When we get bored of the regular Saturday dinners, I make this for a change.
Step by Step Pictures for making Thakali Rava Kichadi
Thakali Rava Kichadi
For the Tempering
1/2 tsp Mustard Seeds
1/2 tsp Urad Dal
1/2 tsp Channa Dal
5 nos Cashews
2 tsp Oil
Curry leaves handful
For the Kichadi
1 cup Semolina /Rava
1 cup Mixed Vegetables Beans, Carrot, Potatoes, Peas
1 medium Onion
2 medium Tomato
4 long Green Chillies
1/4 tsp Turmeric
Coriander leaves handful
Salt to taste
3 tsp Ghee
2.5 cups Water
Chop all vegetables, microwave for 10 mins
Heat a nonstick pan with 1 tsp of ghee, roast the Rava till done, takes a couple of minutes. Remove and keep aside.
Heat the same pan with the oil. Temper with Mustard Seeds, Urad Dal, Channa Dal and Cashew Nuts along with curry leaves.
After a minute, add the finely chopped onions and sauté till they are pink. The onions should not be browned for upma or Khichdi.
Now add the chopped tomatoes, add salt and turmeric for the tomatoes to turn mushy.
Next, add cooked vegetables, saute on high.
Add water and bring to a boil. Simmer and slowly add the rava and mix well. Add the ghee on the sides and cook with lid covered for 10 mins. Fluff in between.
2.5 cups of water make this the right texture. If you want it to be gooier, add an extra half cup of water.
Serve with pickle or chutney