Rava Kichadi happens to be one of my favorite breakfast or an evening tiffin to be enjoyed with dollops of ghee. My Grandmother got this recipe from a brahmin man who ran a quaint little hotel in the 60’s and its been the most loved recipe in our family ever since that. This recipe also happens to be our family’s lucky recipe as its been served to all the grooms who came to see the bride and every time the alliance has always ended up being finalized at the first shot itself.
As I have grown up used to this recipe, I dislike it when people pass off a humble rava upma with vegetables as rava khichdi. The difference between a rava khichdi and the upma is of course the addition of vegetables plus the the khichdi does not have dals added to the tempering unlike the upma and also it has other whole spices unlike the upma.
For this month first week of Avant Garde Cookies we all decided to rustle up dishes that starts with the first letter of our name and this rava khichdi is the first thing that came to my mind as I had always wanted to share this very favorite dish of mine in the blog with all of you. Hope you all make it too and enjoy it as we all do.
- You can add tomatoes as well but it further makes the khichdi more mushy. So I never add it.
- If you are calorie conscious, avoid ghee and make it with oil.
- You can also avoid the cashews but the biting into the crunchiness adds more taste.
- If you do not wish to bite into the whole spices, grind the spices excepting the bay leaf with the green chili and ginger.
This is off to Avant Garde Cookies.