Thursday, May 22, 2008

Semolina Kitchadi - Rava Kitchadi


Rava - Ravai - 1 cup
Onion - Vengayam - 1 no. (Small)
Tomatoe - Thakkali - 1 no. (Medium)
Garlic - Poondu - 3 nos.
Black gram dal - Ulutham parupu - small quantity
Bengal gram dal - Kadalai parupu - small quantity
Green Peas - Pachai Pattani - small quantity
Turmeric powder - Manjal podi - small quantity
Curry leaves - Karuvepilai
Mustard - Kadugu - small quantity
Salt to taste
Oil for frying


  1. Heat 1 tea spoon of oil in a kadai/pan and fry rava for 5 minutes. Keep it aside.
  2. Add 3 table spoons of oil in the same kadai/pan, splutter mustard, black gram dal, bengal gram dal, curry leaves, then fry onion followed by tomatoe and green peas (Boiled), fry for some time, add turmeric powder, salt, garlic, fry for some time, add 2 cups of water to it and close it with a lid. Allow to boil till bubbles come.
  3. Then add fried rava to this and keep mixing so that it mixes well, everything is even.

Hot rava kitchadi is delicious and ready to be served. It can be served for 2 people. It requires some 20 minutes to cook.

Note: Green peas should be boiled separately for 5 minutes and then added. Rava should be fried before cooking. These type of breakfast items requires more oil, else it won't be nice to taste.

Optional: This can be cooked with all kinds of vegetables like carrot, beans... if desired.

Good food ends with good talk

Geoffrey Neighor

Posted by Picasa

No comments: