I got this masala rava kichadi recipe from my friend Megha.We used to talk more about food.She was telling me about this masala kichadi and gave me some to taste. I loved it a lot. I immediately noted down the recipe to try in my kitchen. Basically I am not a upma person. I don’t like rava based recipes but Sendhil loves it like anything. Just for him, I started trying varieties of rava recipes. Nowadays I too started liking it. This dish is the same as our usual rava kichadi and the only difference is the addition of masala like cinnamon, cloves and G&G paste. Its a flavourful dish. It tasted great even after it cools down.
I had the same for breakfast as well as lunch. The addition of oil & the water quantity gives the right consistency & taste. When you are bored of making our usual Rava kichadi, try this one. U’ll love it like me. This kichadi has a mild masala smell which we both loved it. Very soon I’ll post a
No onion No garlic masala rava upma which I learnt from my neighbour.
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INGREDIENTS
1 cup – 250ml
- Rava – 1 cup
- Big onion – 1 no
- Tomato – 1 no
- Turmeric powder – 1/4 tsp
- Water – 3.5 cups
- Salt – As needed
To pressure cook
- Carrot – 1 no
- Potato – 1 no
- Green peas – 1/4 cup
To grind
- Green chillies – 3 nos ( add more if u want more spicy)
- Ginger & Garlic paste – 1 tsp OR use 1 inch ginger , 6 garlic cloves
- Cinnamon – 1 small piece
- Cloves – 2 nos
- Salt – little
To temper
- Cooking oil – 2 tbsp
- Mustard seeds – 1 tsp
- Urad dal – 1 tsp
- Channa dal – 1 tsp
- Jeera – 1/2 tsp
- Curry leaves – few
Ghee – 2 tsp
Coriander leaves – 1/4 bunch
Lemon juice – few drops
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HOW TO MAKE MASALA RAVA KICHADI – METHOD
- Dry roast rava for 5-7 minutes in low flame without changing its color..Rava will be non-sticky after roasting. Set aside. Coarse grind the ingredients given under “ to grind” to a coarse paste without adding water..( Adding salt helps to retain the color of chillies)
- Pressure cook all the vegetables in high flame for one whistle. Drain & reserve the excess water and set aside.Make sure vegetables should not be mushy. It should be cooked yet firm..
- Now in a non stick kadai, heat oil & temper all the ingredients given above in the same order. After the dals turn golden brown add the finely chopped big onions & curry leaves. Saute well till onion turns transparent. Then add the coarsely ground paste till you get a nice masala smell. Finally add the tomato and saute till mushy.
- Now add the cooked vegetables and mix well..Then add the required quantity of water ( i used the vegetable broth + water and added 3.5 cups in total). Now add the turmeric powder and salt and allow the water to boil for a minute.
- When the water comes to roll boil ,simmer the flame completely and add rava slowly using one hand and stir the mixture simultaneously using the other hand.. Mix well and add 2 tsp of ghee,lemon juice , chopped coriander leaves & close the kadai with a lid .. Let it cook for 5-7 minutes in medium flame. Stir once or twice in the middle..
- Now kichadi will be non–sticky to touch and it starts to roll in the pan leaving the sides .Make sure it is some moisture content in it.. Switch off the flame. Scoop it in the plate. It will slide off from the scoop without sticking.
Serve hot immediately with coconut chutney !
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NOTE
- Addition of oil and ghee gives a nice taste and flavour.So please add the above mentioned quantity to get a soft kichadi.
- Here i have used less quantity of spices (cinnamon & cloves) which gives a mild masala smell. If u want to have more masala try adding 1/2 tsp of garam masala powder..
- Water content may vary from 3-3.5 cups based on the consistency u like..
- Addition of tomato , lemon juice & coriander leaves is a must..
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TRIED & TASTED BY READERS
My sister Radha tried this kichadi and shared this picture with me 🙂
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deliciously done kichadi
Very nice idea of grinding the masalas, tasty masala kichadi.
Looks delicious..love the way you have made this..
lovely clicks.. like its color.. i make it the same way.. 🙂
khichadi looks delicious and tempting me a lot chitra :)I add the spices ,instead of grinding ,got to try this way
delicious kichadi,drool worthy dish
yummy..very interesting..i also make masala kichadi but mine is different..i liked yours very much…
loved the addition of garam masala,will definitely be liked by even upma haters.
Looks fantastic !!
Its one of my hubbys favorite. looks so perfect
looks so delicious and perfect….
A perfect breakfast treat
beautifully made kichadi….luvly clicks….
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love this with thick coconut chutney 🙂
looks delicious.I usually make the regular version without masala.This is a nice change to it.
Upma looks nice…
perfect recipe tried it today , tasted excellent , i used sprouted gram instead of peas and added mint leaves along with the green chillies mix,without garam masala though , was mild nd loved it , thanks for sharing .
Thank you so much 😍
I tried it super tasty.yum yum . yummy tummy aarthi
Haha I think you have mistaken my website with aarthis 😉
Prepared dis for dinner and it's a grt hit in our family, my kutty paiyan was happy n his plate is clean… Very happy for ur recipe…
Wow that's a great feedback. Very happy to know it. You made my day 🙂 Thanks a lot !