Rava Kichadi


Roasted Rava - 1 cup (200 grams)
Capsicum - 1
Carrot  - 2, medium sized
Green chilly - 3, finely chopped
Green peas, Potato, Beans - optional
Sunflower oil - 6 tablespoon
Mustard - 1 teaspoon
Bengal gram (Kadalai paruppu) - 1/2 teaspoon (Half teaspoon)
Urid dhal (Ulutham paruppu) - 1/2 teaspoon (Half teaspoon)
Curry leaves
Turmeric powder - 1/4 teaspoon
Ghee - 2 teaspoon


  1. Finely chop the vegetables
  2. Heat sunflower oil in a pan in medium flame
  3. Add mustard and asafoetida
  4. Allow mustard to burst
  5. Add bengal gram, urid dhal and saute till golden brown
  6. Add green chilly, ginger and curry leaves and saute for 30 seconds
  7. Add the chopped vegetables
  8. Add turmeric powder and mix
  9. Saute till the vegetables are half cooked
  10. Add the rava and saute for 2 minutes
  11. Add salt and mix well
  12. Heat water in a separate vessel
  13. Mix the boiled water with rava. The quantity of water must be such that, the rava should should be immersed.
  14. Turn the stove to low flame
  15. Cover the pan with a lid
  16. Stir once in 2 minutes till the upma forms. Might take 5 to 7 minutes
  17. Add coriander and Ghee and mix
  18. Turn off the stove
  19. In a separate pan, saute cashewnuts with a teaspoon of ghee
  20. Mix this with upma


  1. I am going to prepare this tomorrow in large quantity for 20 people for Adhyana Utsavam :)
    - From your Seattle reader :))

  2. May be you can use Iyengar names for the recipes too, can call this Upma :)

  3. Tried today
    Flavourful and yummy