Skip to main content

Rava Kichadi and Coconut Chutney


We are entering the final week of Blogging #46 and for this week its going to be combo themes.Today's recipe is a classic South Indian combo made for breakfast or dinner.Vegetable rava kichadi and coconut chutney is one of my favorite along with hot filter coffee or tea.
Today's recipe is a simple one,like upma but it can be made with garam masala also which I share later.Off to the recipe......................................





 
   Basic Information

    Preparation time 10 minutes
    Cooking time 20 minutes
    Serves 2

  

   Ingredients


Ingredient
Quantity
Semolina/Rava/sooji
1 cup
Onion(finely chopped)
1 (medium size)
Ginger/inji(chopped)
1 inch
Tomato(finely chopped)
1 (medium size)
Green chilly/pachamilagai
2-3(slit lengthy)
Carrot(small size)
1(small size)
Beans(chopped)
5-6
Cashews
1 tbs
Oil
1 2tbs
Ghee/nei
2 tsp
Salt
1 tsp
 
For the tempering
Ingredient
Quantity
Mustard seeds/kadugu
1 tsp
Urad dhal/ulutham paruppu
1 tsp
Channa dhal/kadlaparuppu
1 tbs
Asafoetida/perungayam
a pinch
  
   Method 
    

    Heat a tsp of oil and roast the semolina in a low flame till it turns pink or till a nice aroma comes out.Keep it aside.
    Heat a pan with a tsp of ghee and do the tempering with the given ingredients.Add the broken cashews and fry it till it becomes golden.Now add in the chopped onion ginger,green chillies, and curry leaves.Saute it till the onion becomes transparent. Add in chopped tomato, saute it till for a minute.
     
    Now add in the chopped veggies,cook it for couple of minutes.Meanwhile heat around 3 cups of water in a separate pan. Add the roasted semolina to the vegetable mixture and give it a mix and keep it in a low flame.Now to this add the boiling water and increase the flame and mix it.
    Once the water is absorbed reduce the flame and cook it covered for 2-3 minutes.Finally add the remaining one tsp ghee and mix it well.
     
     
  • Serve it warm with coconut chutney.



Coconut Chutney



Ingredients

Ingredient
Quantity
Coconut(grated)
1/4 cup
Green chilly
1
Fried gram dhal/potukadalai
11/2 tbs
Ginger/inji(chopped)
1/2 inch
Cashew
1 
Salt
1/3 tsp

For the tempering

Ingredient
Quantity
Mustard seeds
1/4 tsp
Urad dhal
1/4 tsp
Curry leaves
2-3 leaves
Asafoetida
a pinch

Method

Put everything in a blender,pulse it.Then add enough water and grind it to a fine paste.Transfer it to a bowl and do the tempering and add it .




Enjoy.......................................................................
  • Semolina/rava needs to fry in a low flame,if the rava doesn't fry properly the kichadi comes out sticky.
  • Addition of boiling water cooks the semolina fast.

Check out the blogging marathon page for my fellow bloggers participating in Blogging Marathon #46.
 

Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Thengai/Coconut Masala Chutney

Coconut masala chutney is a flavorful,tangy and mildly spicy chutney goes very well with Idly and Dosa which is my grand mother's signature recipe.This one is a favorite accompaniment for idly,dosa for my family and love it a lot.This chutney stays fresh for 2 days if it is stored properly in the refrigerator.Today is the day 3 of blogging marathon #16 and the recipe is as follows............ Ingredients Ingredient Quantity Coconut 1/2cup Onion 1no.(medium size) Tomato 2nos.(medium size) Red chilly 5-6nos. Oil 2tbs Curry leaves 1 sprig Mustard seeds/kadugu 1/2tsp Urad dhal/ullutham paruppu 1tsp Salt to taste Method                   Chop the onion finely and grind the coconut,red chilly and tomato to a fine paste,keep aside.   Heat a pan with the oil,when it becomes hot splutter the mustard and urad dhal.Add the onion and curry leaves,saute it till golden. Now add the ground paste and fry it f...
Post a Comment
Read more

Strawberry Mango Popsicle

Today is the final day of Blogging Marathon #16 and the the recipe is a colorful popsicle made with fresh strawberries and mangoes. Since last two days the weather was in 90s and feeling hot,my kiddo wanted something cold to eat or drink.Suddenly got the idea of making these popsicles to finish the over ripe mangoes,it came out delicious and we enjoyed it.Only 5 popsicles were left to take the pictures and couldn't take the picture properly as it started melting due to the high temperature.Here is the recipe...     Ingredients Ingredient Quantity Mango(peeled,cubed) 1 cup Strawberry(cut into half) 1cup Sugar 4tbs Lemon juice 2tbs Method  Puree the mango and strawberry with 2tbs of sugar,1tbs lemon juice separately,keep it aside. Pour which ever layer want first in the popsicle mold or small cups and freeze it for 30 minutes. Then pour the next layer and freeze it for atleast 6 hours. Remove the popsicle from the mold by keeping in hot w...
Post a Comment
Read more

South Indian Breakfast Thali

Today's post for the Blogging Marathon#16 under the thali theme is a simple breakfast thali.The menu is Sambhar Idly Ulundhu Vadai(urad dhal vada) Ven Pongal(pongal) Nei Roast(ghee roast) Degree Kaapi The accompaniments are Thengai chutney(coconut chutney) Sambhar Poondu chutney(garlic chutney) Venpongal                         Venpongal is a easy to make breakfast item which I make almost every Saturday for breakfast or dinner.Sometimes make it for lunch if I feel lazy to cook or run out of idly batter.Here is the recipe...   Ingredients Ingredient Quantity Raw rice/paccharisi 1cup Moong dhal/paasiparuppu 1/3cup Cumin seeds/jeeragam 11/2tsp Black pepper/milagu 1tsp Curry leaves 1 sprig Ginger/inji(finely chopped) 1tsp Asafoetida/perugayam a generous pinch Turmeric powder/manjal podi a pinch Cashews(broken) 11/2tbs Ghee/nei 3tbs Oil 1tbs Salt to taste Method  ...
Post a Comment
Read more