Tasty and flavorful kichadi prepared using an universal combination of veggies ( corn and capsicum ) and Bansi rava.
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Yield / Serves
1 Cup Bansi Rava
2 Cups Water
1 Tbsp Olive oil ( any cooking oil )
1 Bay leaf
1 Star Anise, broken into pieces
1 Inch Ginger, Finely chopped
2 Long green chillies, sliced
1 Big Onion, Finely chopped
1 Capsicum, Finely chopped
1/2 Cup Sweet corn kernels
Salt to taste
Less than 1/4 Tsp Turmeric powder
Few of Curry leaves + extra for garnishing
Heat oil in a pan and add Bay leaf followed by Star anise and Elachi. Add curry leaves followed by finely chopped ginger and green chillies.
Fry it for half a minute in a minute flame and add the chopped onions. Saute till the color changes to light brown and add the chopped capsicum and sweet corn kernels.
Add turmeric powder and saute for a minute. Now add the measured water along with salt and let it boil. Once it starts boiling, add the Bansi rava and mix it continuously till the water gets absorbed.
Simmer the flame, close it with lid and cook for 5 minutes. Switch off the flame and keep it aside for 5 more minutes. Garnish with Curry leaves and serve hot with chutney.
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