Rava Kichidi (with lots of vegetables of all kind) or Rava upma (with just seasonings and onion) is a favorite dish at my home, often made for dinner or some times for breakfast. People also call it as Rava Pongal however that is not my favorite call as according to me pongal is something made with rice/dhal.
Ingredients:
Method:
Cut onions into thin slices, Chop tomatoes, Chop all the vegetables, slit green chillies.
Cut the cauliflower into small florets boil with salt, drain and keep aside.
Dry roast the rava and keep aside in a plate.
Heat oil in a kadai, season with mustard, urudh dhal, bengal gram dhal, jeera, red chilli, curry leaves.
Add onions and sauté well.
Mean while heat three cups of water.
Add all the vegetables, peas, cauliflower and tomato. Sauté well.
Add salt and turmeric powder. Add the roasted rava.
Sauté for a minute or two.
When the water just starts to boil pour it into the kadai.
When you are about to pour the hot water simmer the stove as it may spill out.
Close the lid.
Serve it with Coconut chutney or Sambar (Refer Sambar for Breakfast) or Summa Kulambu.
Note: for emergency Rava Upma you can avoid all the vegetables part and just have onion and green chillies. also tomato if you like. Adding a tea spoon of chopped ginger will increase the flavor and is also good for health. However few may not like to bite the ginger but like its flavor, for such people they can have a whole chunk of ginger crushed and pick it out when once the upma is done.
Upma will even taste good with just the seasonings.
Ingredients:
- Rava - 2 cup
- Onion - 1
- Tomato - 1
- Beans - 1/4 cup
- Carrot - 1/4 cup
- Cabbage - 1/4 cup
- Peas - hand full
- Cauliflower - hand full
- Green chillies - 2
- Curry leaves
- Mustard - 1 tsp
- Split urudh dhal - 1 tsp
- Jeera - 1 tsp
- Red chillies - 2
- Bengal gram dhal (Kadala paruppu) - 2 tsp (optional)
- Turmeric powder - 1 tsp (optional)
- Oil - 4 tbsp
- Salt to taste
- Water - 3 cups
Method:
Cut onions into thin slices, Chop tomatoes, Chop all the vegetables, slit green chillies.
Cut the cauliflower into small florets boil with salt, drain and keep aside.
Dry roast the rava and keep aside in a plate.
Heat oil in a kadai, season with mustard, urudh dhal, bengal gram dhal, jeera, red chilli, curry leaves.
Add onions and sauté well.
Mean while heat three cups of water.
Add all the vegetables, peas, cauliflower and tomato. Sauté well.
Add salt and turmeric powder. Add the roasted rava.
Sauté for a minute or two.
When the water just starts to boil pour it into the kadai.
When you are about to pour the hot water simmer the stove as it may spill out.
Close the lid.
Serve it with Coconut chutney or Sambar (Refer Sambar for Breakfast) or Summa Kulambu.
Note: for emergency Rava Upma you can avoid all the vegetables part and just have onion and green chillies. also tomato if you like. Adding a tea spoon of chopped ginger will increase the flavor and is also good for health. However few may not like to bite the ginger but like its flavor, for such people they can have a whole chunk of ginger crushed and pick it out when once the upma is done.
Upma will even taste good with just the seasonings.
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