Semiya Kichadi

Semiya Kichadi

Ninety percent of the time, I pack the lunch for all of us. Some days kiddo wants to have the school lunch, so on those days, I skip packing the dabbas, and we all eat out. But that happens only two percent of the time. So who packs the remaining eight percent of the time? The husbandman. When I am sick or during my prod release, packing lunch boxes is M’s job. This semiya kichadi is one of his trademark dishes. Both vaandu and I love this very much, and yes this time, he made this exclusively for the marathon. I just clicked the pictures. I know it’s a cheat post, but when it comes to Vaandu’s lunchbox series, I cannot skip this. When we make this in the mornings, we only add peas. But you can add carrots, beans and make it more colorful.

M loves to recreate restaurant recipes. This kichadi is his take on Saravana Bhavan style rava kichadi. As kiddo likes semiya much, rava kichadi became semiya kichadi. A couple of years ago I posted “Appa’s Semiya Upma” recipe which is also M’s semiya upma recipe. :-) Err I posted my version of rava kichadi too. You can find the rava kichadi recipe in this link. Now let’s learn how to prepare this yummylicious semiya kichadi.

Semiya Kichadi Recipe

Semiya Kichadi is a delectable upma kichadi made with rava/semolina and semiya/vermicelli with fresh ground coconut ginger paste.

Ingredients:

Roasted Semiya – 1 cup Roasted Rava – ½ cup Thinly Sliced Onions – ⅓ cup Oil – 1 tbsp Mustard Seeds – 1 tsp Urad Dal – 1 tsp Channa Dal – 1 tsp Cumin Seeds – ½ tsp Green Chili – 2 Hing – a pinch Frozen Peas – 2 tbsps Salt – 1 tsp Turmeric Powder – ¼ tsp Cilantro – to garnish Water – 3 cups To grind: Grated Coconut – ¼ cup Ginger – ½ inch piece Water – 1 to 2 tbsps

Prep-Work:

Cut the onions thinly and green chili into small pieces. Thaw the frozen peas by soaking it in water for 5 minutes or microwaving it for one minute. Grind the coconut and ginger by adding 1 to 2 tbsps of water.

Steps:

Heat the pan and add the oil. When the oil is hot, add the mustard seeds, urad dal, channa dal, cumin seeds, and hing.

When the mustard seeds splutter, add the chopped onion and green chili.

Saute until they turn translucent and then add peas and cook for two minutes.

Now add the ground coconut paste, salt, and turmeric powder.

Mix well and let it cook for a couple of minutes.

Now add the three cups of water and bring it to boil.

Slowly add the roasted semiya and rava. Keep stirring while adding the rava and semiya so that it doesn’t form lumps.

Reduce the heat to low and it the rava and semiya cook.

Keep stirring for every two minutes. When the rava and semiya mix has absorbed 90% of the water, turn off the heat and cover it with the lid.

Allow it to cool for five minutes, and that’s it.

Semiya Rava Kichadi is ready. Garnish it with cilantro and serve hot with chutney or sambar.

Notes:

You can vary the rava and semiya proportion according to your preference. Also, you can add more veggies like carrots, beans, and cabbage even. We usually add more water for kichadi than regular upma, and also we prefer the thick porridge consistency. But if you don’t like it that way, reduce the water by 1 cups and add just 2 cups of water. Make sure you keep mixing the kichadi while adding the rava and semiya, if not they clog and form lumps. Last but not the least, adjust the salt and spice as per your preference.

📖 Recipe

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