Mar 2, 2009


  • Sooji - 1 cup
  • water - 2 cups
  • Ghee - 2 tbsps
  • Mustard seeds - 1/4 tsp
  • Ginger - an inch (finely chopped)
  • Curry leaves
  • Onion - 1/2 of medium
  • Carrot - as req
  • beans - as req
  • peas - as req
  • potato - as req
  • Turmeric pdr - 1/4 tsp
  • salt - as req
  • Coriander leaves for garnishing.

Dry roast the sooji till it slightly changes color...Make sure that you don't burn it in the process.

Now in a kadai, add ghee. Once the ghee is hot, add mustard seeds, curry leaves, ginger and onion. Saute till the onion becomes translucent. Now add the veggies like carrot, beans, peas, potato, turmeric pdr, salt and saute till the veggies is 90% cooked. To this add 2 cups of water. When the water just starts to boil, add the roasted sooji. This is where you have to be careful. You don't want any lumps in ur kichadi, so add sooji lil by lil to the boiling water, making certain that you are making circles in the water with the spatula in the other hand. Cook till the sooji becomes very mushy. Add some coriander leaves as garnish.

This recipe goes to the "Tasty Bites for Toddlers" event hosted by PJ.


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