Semiya Kichadi Recipe – Sharmis Passions

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.

This dish is usually made for breakfast, dinner or even mild lunch at home. It comes together with everyday ingredients and do not need much preparation time or effort. Soft texture and mild flavour makes it favourite with both kids and adults. Everyone at home enjoys it and it gets over quickly when served fresh.

About Semiya Kichadi

Semiya Kichadi is a popular South Indian tiffin made with vermicelli and vegetables. It often prepared as an alternative to regular upma or kichadi. The addition of roasted rava gives the dish slightly different texture and makes it more filling. Many make this recipe for busy morning as it simple and satisfying.

The texture of this dish is soft with slight grainy bite from rava. Semiya absorbs all flavour while vegetables add colour and freshness. Onion, tomato and ginger garlic paste give good flavour to base. Little ghee and fried cashews make it more tasty.

You can use vegetables of your choice in this recipe,  You can just add beans, potato or capsicum along with carrot and peas,  also adjust lemon juice according to your taste preference. It taste good on its own and also pairs well with chutney.

I usually make this when I want something easy and filling for family. My family likes it with coconut chutney on side. It comes together quick and do not need much planning or thought. It get finished fast, especially when served hot.

Semiya Kichadi Ingredients

• Semiya – Used semiya as main ingredient and it gives soft texture and absorbs flavour well. Roasting semiya helps it to stay separate after cooking.
• Rava – Added rava for texture and body to dish. It makes kichadi more filling and satisfying.
• Mixed Vegetables – Used carrot and pea for colour, texture and flavour. You can add other vegetables too if like.
• Turmeric Powder – Added turmeric powder for colour and mild flavour. It gives the dish a bright look.
• Lemon Juice – Added lemon juice for light tangy taste. It balances flavour nicely.
• Ghee – Used ghee for roast and flavour. It gives nice aroma to dish.
• Cashews – Added cashews for crunch and richness. Fried cashews make this dish more tasty.
• Coriander Leaves – Added coriander leaves for freshness and flavour. It gives nice finishing touch.
• Water – Used water to cook semiya and rava. It help soften ingredient evenly.
• Tempering – I used mustard seeds, split urad dal, curry leaves and green chilli for tempering, they give flavour and aroma to the dish. 
• Onion, Tomato and Ginger Garlic Paste – Added onion, tomato and ginger garlic paste for base flavour, makes kichadi more flavourful and tasty.

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How to make Semiya Kichadi Step by Step

1.Heat ghee add cashews and fry till golden,set aside. Roast semiya for 2 minutes,Set aside. Roast rava for few minutes until nice aroma comes. Set aside.

2.Set aside to cool down. Heat oil in a pan – add the items listed under ‘to temper’ add ginger garlic paste and saute for a minute.

3.Add onion saute till transparent, then add tomatoes and saute till mushy and raw smell leaves. Pressure cook vegetables for 1 whistle and keep it ready. Drain water and reserve it.

4.Add the cooked vegetables, saute add turmeric powder and salt. Saute for a minute.

5.Add reserved water and let it to boil.

6.Add roasted semiya and cook till ¾th done. Then add roasted rava

7.Cook until semiya and rava is cooked until soft.It will be slightly mushy. Cook covered for 2 minutes in low flame.

8.Add ghee, lemon juice mix well. Add coriander leaves, roasted cashews and switch off.

Serve hot!

Expert Tips

• 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.

Serving and Storage

Serve this hot with coconut chutney or pickle on side, taste good as breakfast, dinner or light meal at home. Store leftover in airtight container in refrigerator and it stays good for about that day alone.

FAQS

1.Can I skip rava?

Yes you can make it without rava easily. Texture will be slightly different but it still come out well.

2.Can I use roasted semiya?

Yes roasted semiya work very well for this recipe. It also save little preparation time.

3.Why is my kichadi sticky?

This usually happen if too much water add. Use correct water quantity and cook on low flame.

4.Can I add more vegetables?

Yes you can add bean, potato or capsicum. Adjust water slightly if add more vegetable.

5.Can I make it ahead of time?

Yes you can make it few hour earlier. Reheat with splash of water before serve if need.

If you have any more questions about this Semiya Kichadi do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

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