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RAVA KHICHADI   (Semolina Hotch-Potch with spices)


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 colour before you steam cook. Cut ginger and green chillies very fine and set aside. 

Take Ghee in a kadai 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 250 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 when it 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 Kothumalli and serve along with Coconut Chutney. Remember that coconut chutney is a must with Rava khichadi.

Semolina (slightly coarse) 150 gms.
Tomato (diced) 1 no.
Onion (diced) 1 no.
Green Peas (shelled) 1/2 cup
Carrot (diced) 1 no.
Ginger 2" piece
Green Chillies 3 to 4 nos.
Turmeric powder 1 spoon
Salt to taste

Mustard seeds 1 spoon
Red Dry chillies 2 to 3
Urad Dhall 1.5 spoons
Pure Ghee 30 ml
Curry Leaves 2 springs



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