Rawa Kichadi

This common breakfast dish is made with Rawa, Onion, Green chillies, Carrots, Green Peas, potato and tomato. It is served with Coconut Pottukadalai Chutney

  • Coconut Pottu Kadalai chutney

    Difficulty: Easy

    A simple coconut pottukadalai chutney that is commonly served with breakfast dishes.

Rawa Kichadi

0.0 from 0 votes
Recipe by S Kamala Course: BreakfastCuisine: Indian, TamilDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

This common breakfast dish is made with Rawa, Onion, Green chillies, Carrots, Green Peas, potato and tomato. It is served with Coconut Pottukadalai Chutney

Ingredients

  • Rawa – 2 cups

  • Big Onion – 1

  • Green chillies – 4

  • Carrots cut into small pieces – 1/2 cup

  • Green Peas – 1/2 cup

  • Potato – 1 (cut into small cubes)

  • Tomato – 1

  • Ginger garlic paste – 1 teaspoon

  • Oil – 4 tablespoons

  • Ghee – 2 tablespoons

  • Turmeric Powder – 1/4 teaspoon

  • Salt – 2 teaspoon or as per taste

  • Water – 6 cups

  • Lemon juice – 1 teaspoon

  • For seasoning:
  • Aniseeds – 1/2 teaspoon

  • Cinnamon stick – 2 small piece

  • Whole cardamom – 2

  • Cashew nuts – few

Directions

  • Chop the onion finely. Cut green chillies lengthwise. Cut tomato into medium size pieces.
  • Add two tablespoons of oil in a pan and fry the rawa on medium flame for five minutes. Remove and keep aside.
  • In the same pan add the remaining oil and ghee. When it is hot add aniseeds, cloves, cinnamon stick, cardamom, cashew nuts and fry for a while.
  • Then add chopped onions, green chillies and fry for two minutes.
  • Add ginger garlic paste and fry for a while.
  • Now add tomato and all vegetables and mix it thoroughly.
  • Add six cups of water along with turmeric powder and salt.
  • Add Lemon juice and stir well.
  • Close with lid and allow to boil till the vegetables are soft.
  • Reduce the heat and add the fried rawa slowly to the boiling water. Stir continuously till all the water is absorbed and the kichadi is thick and leaves the sides of the vessel.
  • Serve with Coconut Pottukadalai Chutney

Leave a Comment

Your email address will not be published. Required fields are marked *

*