A traditional South Indian dish, Tomato Rava Kichadi is overflowing with flavours. This easy-to-make recipe combines semolina with tomatoes, vegetables, and spices, creating a wholesome and comforting meal perfect for breakfast, lunch, or dinner.
About the recipe
Tomato Rava Kichadi is a beloved dish known for its vibrant flavours and simplicity. This recipe, with the harmony of tomatoes, vegetables, and spices, creates a symphony of tastes and aromas. The roasted semolina adds a delightful texture. Tomato Rava Kichadi can be served independently or with coconut chutney or sambar.
Why you will love this recipe
Tomato Rava Kichadi is easily a favourite because of its flavoursome taste and versatility. It promises deliciousness and comfort and is enjoyable for breakfast, lunch, or dinner.
Cooking Tips:
For best results, roast the semolina until golden brown to enhance its nutty flavour. Additionally, grinding the tomatoes to a pulp without adding water ensures a rich and flavorful base for the kichadi. Serve hot with a garnish of fresh coriander leaves for extra freshness.
Serving and Storing Suggestions
Tomato Rava Kichadi serves approximately 2-3 people and takes around 30 minutes to prepare. Enjoy it hot as a standalone dish, or pair it with coconut chutney, sambar, or yoghurt for a complete meal. Leftovers can be stored in an airtight container in the refrigerator for up to two days.
Other Similar Recipes
- Vegetable Upma
- Pongal
- Khara Bath
Nutrient Benefits
Tomatoes are rich in vitamins C and K. At the same time, vegetables like carrots and peas provide essential nutrients like beta-carotene and fibre, making Tomato Rava Kichadi a nutritious choice for any meal.
Tomato Rava Kichadi
Ingredients
- One large or two medium TOMATOES
- 100 gms White Rava (Sooji)
- 1 Green Chilli
- 1 tbsp Green Peas (soaked for 15 to 20 minutes)
- A small pinch of TURMERIC POWDER
- 2 tsp Carrot (grated)
- 1 Onion (chopped)
- A few coriander leaves (chopped)
- Salt (as per taste)
- Oil (as required)
- Few mustard seeds
- Few curry leaves
- A little asafoetida
Instructions
- Dry roast the rava until golden and set aside.
- Heat oil in a pan over medium flame.
- Fry mustard seeds, curry leaves, and asafoetida for 30 seconds.
- Add onions, green chillies, carrots, and green peas. Saute for a minute.
- Pour 1/2 to 3/4 cup of water, add salt and turmeric powder. Bring to a boil.
- Add the reserved rava and mix well.
- Grind the tomatoes to a pulp and add to the pan. Mix well.
- Simmer until the water has almost evaporated and the kichadi is cooked.
- Garnish with coriander leaves and serve hot.
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Frequently Asked Questions:
How spicy is Tomato Rava Kichadi?
Tomato Rava Kichadi has a mild spice level that can be adjusted according to your preference by adding more or fewer green chillies.
Can I use other vegetables in Tomato Rava Kichadi?
You can customize Tomato Rava Kichadi by adding vegetables like bell peppers, beans, or even peas to suit your taste.
Is Tomato Rava Kichadi suitable for vegans?
Yes, Tomato Rava Kichadi is a vegan dish as it does not contain any animal products.
Can I make Tomato Rava Kichadi in advance?
While Tomato Rava Kichadi is best enjoyed fresh, you can prepare the ingredients in advance and assemble them when ready to serve for a quick meal.
