ONION RASAM KICHADI

Kichadi is very soft, tasty and good for health.  When you serve the same  hot with little cow ghee, it is heavenly.  Kichadi is prepared with rice and moongdal with the masalas of rasam.  Today when I made it and shared with my colleagues during lunch time, they were having no words to praise it as they loved it so much.

The idea of making rasam rice came to my mind when I made Onion rasam yesterday.  The onion rasam was awesome.  I am sharing this recipe with you and am pretty sure, you all will like it.

Let us look at the recipe now:

Ingredients:

FOR THE ONION  RASAM:

1 onion + 1 onion (fry golden brown)
1 tomato
1 tsp rasam powder
1/4 tsp black pepper powder
1/4 tsp ginger paste
1/4 tsp garlic paste
a pinch of asafoetida
a small piece of tamarind  (a small green peas size)
1 tbsp oil
oil for deep frying.
turmeric powder
salt

Tempering:

1 tsp ghee
1 tsp mustard seeds
1/4 tsp cumin seeds
 a pinch of hing powder
3-4 black pepper
1/4 tsp methi seeds (fenugreek seeds)
few curry leaves.

Garnishing:

Chopped coriander leaves.
fried onions (optional)

Method:

1.  Peel, cut the onion into four parts. Cut the tomato into two pieces.  chop one portion into small pieces and keep aside.
2.  Grind together the onion, 1/2 tomatoe, ginger, garlic paste, rasam powder, pepper powder, tamarind to a smooth paste.
3.  Heat oil in kadai, add the above paste in it and saute till the water evaporates.
4.  add 3 cups of water, salt, turmeric powder, chopped tomatoes.
5.  Cut one onion thinly and deep fry them till golden brown, keep aside.



 PREPARTION OF KICHADI.

Ingredients:

1/2 cup rice
3 tbsp moongdal
salt
turmeric powder

Method:

1.  Wash and soak the rice and dal for half an hour.
2.  when the 4th Step of preparation of rasam is ready, add the dal and rice in it.
3.  Add another cup of water, salt, turmeric powder, bring to boil and cover the cooker and cook for 3 whistles in medium flame.
4.  When the pressure is down, remove from the cooker temper with the ingredients mentioned under Tempering, garnish with fried onions and chopped coriander leaves.
5.  Serve hot with papad, pickle, curd etc.

Note:  If you like, you can add curry leaves while grinding.