Semiya Kichadi Recipe
Semiya Kichadi is a mild and comforting dish made with roasted semiya, rava and mixed vegetabl. It has soft texture with gentle flavour from spice, ghee and vegetables. Roasted semiya and rava give nice texture while the vegetables make it colourful and filling. It is simple, wholesome and tastes really good when served hot and everyone enjoys eating it.
Servings3
Ingredients
- 1 heaped cup semiya
- ⅓ cup rava
- ¼ teaspoon turmeric powder
- 2 ¼ cups water
- 1 cup vegetables(I used carrot and peas) chopped
- 2 teaspoon coriander leaves
- 2 teaspoon lemon juice
- 2 teaspoon ghee
- 8 nos whole cashews
To temper:
- 2 teaspoon oil
- 1 teaspoon mustard seeds
- ¾ teaspoon split urad dal
- a sprig curry leaves
- 1 no green chilli slitted
- 1 and ½ teaspoon ginger garlic paste
- 1 medium sized big onion chopped finely
- 1 small tomato chopped roughly
Instructions
- Heat ghee add cashews and fry till golden, set aside.
- Roast semiya for 2mins, set aside.
- Roast rava for few mins until nice aroma comes. set aside. Set aside to cool down.
- Heat oil in a pan - add the items listed under 'to temper' add ginger garlic paste and sauté for a minute.
- Add onion sauté till transparent, then add tomatoes and sauté till mushy and raw smell leaves.
- Pressure cook vegetables for 1 whistle and keep it ready. Drain water and reserve it.
- Add the cooked vegetables, sauté add turmeric powder and salt. Sauté for a minute.
- Add reserved water and let it to boil.
- Add roasted semiya and cook till ¾th done. Then add roasted rava.
- Cook until semiya and rava is cooked until soft.. It will be slightly mushy. Cook covered for 2mins in low flame. Enjoy Semiya Kichadi!
Notes
- Roasting – I usually roast both semiya and rava before cooking. This give sbetter texture and flavour.
- Vegetables – I prefer pressure cooking vegetables first to make them soft and save cooking time.
- Water Ratio – I make sure to use enough water for soft texture. Dish should not turn dry.
- Cooking – I add rava only when semiya is partly cooked. This help both cook evenly.
- Lemon Juice – I always add lemon juice towards the end. This keeps flavour fresh and bright.
- Resting – I leave kichadi cover for few minute after cooking. It help texture settle nicely.
Nutrition Facts
Semiya Kichadi Recipe
Amount Per Serving (125 g)
Calories 186
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g19%
Trans Fat 0.01g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 9mg3%
Sodium 45mg2%
Potassium 402mg11%
Carbohydrates 22g7%
Fiber 6g25%
Sugar 3g3%
Protein 7g14%
Vitamin A 3339IU67%
Vitamin C 15mg18%
Calcium 42mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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