PERFECT MEASUREMENTS FOR SEMIYA KICHCHADI.CORRECT WATER QUANTITY MAKES YOUR KICHCHADI PERFECT

Vermicelli (semiya) 3 cup
Beans 100 grams
Carrot and peas 150 grams
Onion 1 big(cut a quarter into tiny pieces, balance normal pieces)
Tomato 1 big
Ginger small piece
Mint leaves few
Green chilli 3 nos
Turmeric powder ½ teaspoon
Chilli powder ½ teaspoon
Salt 3 teaspoon
Coriander leaves
Water 4-½ cup ( semiya 1 cup: water 1-½ cup)
Thick curd 1 teaspoon
Oil 100 grams
ghee
Bay leaf 1, cardamom 1, cinnamon small piece, clove 1 no,
Bengal gram 1 table spoon curry leaves
Heat oil, add bay leaf, cinnamon, cardamom etc, then add one table spoon of bengal gram,
allow to turn red. Add the finely chopped tiny pieces of onion and green chillies. Fry well till
onion becomes transparent.
Add tomato fry well,may add ½ teaspoon tomato paste
Add beans, finely chopped ginger , mint leaves, and, add ½ teaspoon salt. cook beans well
.now add the balance ¾ onion chopped into fairly big pieces. This way the onions would be
crunchy. And the vermicelli would be separate and wont stick together. Add one teaspoon
thick curd fry well for another 3 minutes.
Now add carrot and peas to avoid over cooking with other vegetables.add balance 2-½
teaspoon salt mix well. Add 4-½ cups of boiling water.(ratio of water for rava is 1:3 but for
vermicelli is 1: 1-½ more water would make the kichadi sticky.)cook over low flame for
10 minutes. Sprinkle coriander leaves. Serve with any chutney, kurma or my chennai
special chutney which is very ideal

PERFECTMEASUREMENTSSEMIYA