Ravai - 1 cup
water - 2 cups
carrot - 1
potato - 1/2
tomato - 1/4 or 1/2 sliced
Onion - 1/2 cup thinly sliced
Green chillies - 5-7
Curry leaves - 1 bunch
Turmeric powder - 1/4 tsp
coconut oil - 1 tsp
mustard seeds - 1/4 tsp
oil for seasoning - 3 tbs
salt - as required
- Roast ravai in the pan until it becomes slight brownish color and keep it aside.
- For seasoning, heat oil in the pan and add mustard seeds. Once it gets splits, add curry leaves, onion and green chillies. Fry until onion becomes golden brown.
- Add turmeric powder, carrot, potato and fry for 1 or 2 minutes.
- Add tomato slices and fry for less than half minute.
- Then add water and salt. Allow them to boil until the vegetables are cooked.
- Slowly add ravai into the boiled mixture and stir it without getting lumps.
- It will get cook within 1 or 2 minutes and add coconut oil for aroma as well as taste.
Kichadi is ready now and coconut chutney is the perfect combination for Kichadi, but you also serve it as plain or with any of your favorite chutney.
Don't over cook tomato. Don't fry ravai too much. Less oil will reduce the taste of the Kichadi.