Vegetable Rice Ravva Recipe – Authentic South Indian Comfort Food

Last Updated on 2 months by Neha Deshmukh

Vegetable Rice Ravva Recipe – Authentic South Indian Comfort Food

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Vegetable Rice Ravva. It’s a dish my grandmother used to make, and the aroma always filled the house with such warmth. It’s pure comfort food, and surprisingly easy to whip up! This South Indian classic is perfect for a quick lunch, a satisfying dinner, or even a festive brunch.

Why You’ll Love This Recipe

This Vegetable Rice Ravva is more than just a meal; it’s an experience. It’s packed with flavour from the South Indian tempering, has a lovely soft texture, and is wonderfully customizable with your favourite veggies. Plus, it comes together in under 30 minutes! It’s a fantastic way to introduce yourself to the delicious world of South Indian cuisine.

Ingredients

Here’s what you’ll need to make this delightful dish:

• 2 cups rice ravva (semolina/sooji) – about 200g
• 1 onion, finely chopped
• 3-4 green chillies, slit (adjust to your spice preference!)
• 1 inch ginger, grated
• 1 cup mixed vegetables (carrots, beans, peas, cauliflower, potatoes), chopped – roughly 150g
• 1.5 tbsp ghee (clarified butter) – about 21g
• 8-10 cashewnuts or roasted peanuts
• 5 cups water – about 1200ml
• Salt to taste
• 1 tbsp lemon juice – about 15ml
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tbsp bengal gram (split chickpeas)
• 1 tbsp black gram dal (split black lentils)
• 2 dry red chillies, broken into pieces
• 1 curry leaves sprig

Ingredient Notes

Let’s talk about a few key ingredients!

• Rice Ravva (Semolina/Sooji): This is the star of the show! It gives the dish its unique texture. Make sure to dry roast it lightly for a fluffier result. You can find it in most Indian grocery stores, or online.
• Ghee: Ghee adds a richness and flavour that’s simply unmatched. It’s a staple in Indian cooking, and really elevates this dish. But don’t worry, I’ll share a vegan option later!
• South Indian Tempering Spices: Mustard seeds, cumin seeds, and curry leaves are the foundation of South Indian flavour. Don’t skip these – they create that signature aromatic base. The bengal gram and black gram dal add a lovely nutty flavour and texture.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the ghee in a pan over medium heat. Once it’s hot, add the mustard seeds. Let them splutter – that’s how you know they’re ready!
2. Next, add the cumin seeds, bengal gram, black gram dal, cashews, and curry leaves. Sauté until fragrant and the dals turn a lovely golden brown. This usually takes about 2-3 minutes.
3. Now, add the chopped onions, green chillies, and grated ginger. Sauté for another 2 minutes, until the onions soften and become translucent.
4. Stir in the mixed vegetables and sauté for 2-3 minutes. Add a pinch of salt and pour in the water. Bring the mixture to a boil and cook the vegetables for about 3-4 minutes, until they’re slightly tender.
5. Reduce the heat to low and gradually add the rice ravva while continuously stirring. This is important to prevent lumps from forming!
6. Mix vigorously until everything is well combined and the mixture forms a smooth, gooey consistency. Keep stirring!
7. Cover the pan and simmer on low heat for 10-12 minutes. This allows the ravva to cook through and absorb all the flavours.
8. Finally, turn off the heat and stir in the lemon juice. This brightens up the dish beautifully.

Expert Tips

• Roasting the Ravva: Lightly dry roasting the rice ravva before adding it to the pan helps prevent lumps and gives a better texture.
• Stirring is Key: Seriously, don’t stop stirring when you add the ravva! It’s the best way to avoid those pesky lumps.
• Water Ratio: The water ratio is important. If the mixture seems too thick, add a little more water, a tablespoon at a time.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: Simply substitute the ghee with vegetable oil. It won’t have quite the same flavour, but it will still be delicious!
• Gluten-Free: This recipe is naturally gluten-free, as long as you ensure your rice ravva is certified gluten-free.
• Spice Level Adjustments: Feel free to adjust the number of green chillies to suit your spice preference. My family loves it with a good kick!
• Festival Adaptations – Pongal: During Pongal, a South Indian harvest festival, this dish is often made with a slightly different spice blend and is considered a very auspicious offering.

Serving Suggestions

Serve this Vegetable Rice Ravva hot, straight from the pan! It’s fantastic with:

• Coconut chutney
• Pickle (my favourite is mango pickle!)
• A simple dollop of yogurt
• Or even just a squeeze of lime juice.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed.

FAQs

Let’s answer some common questions:

• What is Rice Ravva and where can I find it? Rice ravva, also known as semiya or broken rice, is a type of coarse rice grain. You can find it at Indian grocery stores or online retailers.
• Can I use different vegetables in this recipe? Absolutely! Feel free to use any vegetables you like. Peas, carrots, beans, potatoes, and cauliflower are all great choices.
• How do I prevent the ravva from forming lumps? The key is to add the ravva gradually while continuously stirring. Don’t dump it all in at once!
• What is the best way to serve Vegetable Rice Ravva? It’s delicious on its own, but even better with a side of coconut chutney or pickle.
• Can this be made ahead of time? It’s best enjoyed fresh, but leftovers can be stored and reheated. The texture might change slightly, but it will still be tasty!

Enjoy making this recipe, and let me know how it turns out in the comments below! I hope it brings a little bit of South Indian sunshine into your kitchen.