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

Masoor Dhal Masal Vadai

For this month cooking secretly,I am paired up with Sangee Vijay of  Spicy Treats .She gave me masoor dhal and mint as secret ingredients and used both them.For the first time I tried masal vadai using masoor dhal along with split yellow peas.The vadai came out so crispy and delicious,lets move on to the recipe.............................. Masoor Dhal Masal Vadai      Basic Information    Soaking time 2-3 hours    Preparation time 15 minutes    Cooking time 15-20 minutes    Makes  12 vadais          Ingredients Ingredient Quantity Masoor Dhal 1/2 cup Split peas/pattani paruppu 2 tbs Green chilly/pachamilagai 2 Red chilly /varamilagai 1 Ginger/inji 1 inch Garlic/poondu 2 cloves Onion(finely chopped) 1(big size) Curry leaves/karivepillai 1 sprig (chopped) Coriander leaves 2-3 tb...
Post a Comment
Read more

Thakkali Vengaya Thokku/Onion Tomato Dip

Vegan Thursday,an event happening at 1st and last Thursday of every month started by Priya of Priya's Versatile Recipes.Being today the first Thursday,I am sharing you a vegan recipe. Coming to the recipe is a thokku/dip made with the key ingredient onion,tomato.Garlic is added to enhance the flavors which brings out a very nice taste also. This delicious dip/thokku goes very well with idly,dosa,roti and rice even can be used as a spread for sandwich.This thokku is perfect for travel and can be stored for 3-4 days without refrigeration and 10 days in the refrigerator.Off to the recipe................................... Basic Information Preparation time 10 minutes Cooking time 25 minutes Makes Around 11/2 cups Ingredients Ingredient Quantity Tomato(finely chopped) 7-8(medium size) Onion(finely chopped) 1(medium size) Garlic/poondu(chopped) 10-12 cloves Red chilly powder/milagai podi 11/2-2tsp Curry leaves 1 sprig Mustard seeds/kadugu ...
Post a Comment
Read more

Dosa Carnival -Recap

Last month we had a group of bloggers participate in a mega marathon in Blogging Marathon edition with an interesting theme.                       1.Cook one ingredient for 26 days or one category for 26 days                       2.Cook with one ingredient for each week or category for each week I chose to share dosa varieties as one category for 26 days with sub themes for each week.I combined both the themes and sharing the recipes. Week 1 - Colorful Dosa Day 1 -  Kanchipuram Dosa /Kancheepuram Dosa Day 2 -  Karivepillai/Curry leaves Dosa Day - 3  Carrot Dosa/Carrot Dosai Week 2 - Fermented Dosa Varieties Day - 4  Cone Dosa and ghee roast Day -5  Chola Dosai/Sorghum Dosa Day -6  Atukulu Dosa/aval Dosai Day - 7  Kal Dosai Day -8  Kuthiraivali/B...
Post a Comment
Read more