March 3, 2008

Corn Meal-Rava Kichadi

In olden days, Rava kichdi used to be a regular in the menu when breakfast/tiffin is used to be arranged for a group of 10 or more. This was an easy option compared to preparing idly or any other tiffin when it has to be prepared in large quantity. Even though making idly is easier, since batter required is more and can prepare only 16 idlies in one batch. And in those days, when wet grinders were not so common, rava kichadi is the ideal option. It was even served for breakfast during marriages. This is considered superior to the common, plain rava upma. As the name kichadi suggests, veggies like onion,carrot, peas, french beans etc are added to it, to enhance the taste.

For a change, I prepared using equal quantities of corn meal and upma rava. The end result was absolutely tasty. Everyone loved it. From now on, for kichadi, this combination will be used. I may increase the quantity of corn meal for its nutritional benefits.

Ingredients
Corn meal - 1 cup
Rava (Semolina) - 1 cup
Onion - 1
Chopped veggies(carrot,bell pepper,potato) - 1 cup
Turmeric - a pinch
Water - 4 1/2 cups
Salt to taste
Seasoning
Oil - 4 tblspn
Mustard seeds - 1 tspn
Green chilly - 4 nos
Red chilly - 1 (broken)
Chana dal - 1 tspn
Groundnut - 1 tblspn (optional)
Ginger - 1" piece
Curry leaves - few
Coriander leaves for garnishing
Preparation
Finely chop onions, vegetables , green chilly and ginger.Keep each separately.
Take a kadai big enough to hold water and the ingredients.
First add a teaspoon of oil. Add corn meal. Saute for 3 minutes. Transfer to a plate. If you are not using, fried rava, saute that also in the same way.
Add oil. When the oil turns hot, add mustard. When it splutters, add red chilly and chana dal.

When the dal turns brown, add chopped green chilly , ginger and curry leaves. When curry leaves are fried, add onions and saute till it turns translucent.

Add the veggies,turmeric and salt for the veggies. We can some more salt later. Saute till veggies become tender.

Add 4.5 cups of water and salt. ( Water is added in the ratio of 2 to 1 cup of rava. Extra half cup is added for the veggies.)

When water start to boil, slowly add the corn meal and rava. Keep stirring as you add to avoid forming lumps. Rava has the tendency to form lumps in water.

Cook in low flame, till the water is absorbed completely and it is done.

Garnish with coriander leaves. You can also add a teaspoon of ghee at the end. It will give a nice flavor to it.
Serve with coconut chutney.


This is off to Meeta's Monthly Mingle which has One Dish Dinner as theme for the current month.

14 comments:

  1. Cornmeal in kichadi! Wow, that's creative!! Sounds wonderful, Jayashree! :)

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  2. it's so fluffy & looks delicious!

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  3. wow, the kichadi looks lovely and yummy!

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  5. I never use corn meal in khichadi..this khichadi looks delicious so I will try this soon.
    Thanks for sharing this recipe

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  6. Cornmeal in khichadi! wow! that's different!
    Looks yum!

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  7. Onnovative idea jaya...looks yummy

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  8. thank you all for your lovely comments - jayasree

    Adding corn meal to the kichadi indeed enhances the taste. Try adding it next time u make kichadi.

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  9. This sounds really interesting. A great entry. Thank you!

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  10. Very innovative... Looks delicious.. Congrats on your award!

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  11. Thanks Meeta, Anu.
    Meeta, this is my first time at your event. Happy to participate

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  12. I tried this recipe yesterday.Here cornmeal is available for making polenta(boiled cornmeal).The khichidi was yummy.Never thought I could use polenta in an Indian recipe.It was a hit with hubby.All credit goes to you.Thanks for posting!!

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  13. Shalini, thank you so much for the feedback. You made my day.

    ReplyDelete

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