In olden days, Rava kichdi used to be a regular in the menu when breakfast/tiffin is used to be arranged for a group of 10 or more. This was an easy option compared to preparing idly or any other tiffin when it has to be prepared in large quantity. Even though making idly is easier, since batter required is more and can prepare only 16 idlies in one batch. And in those days, when wet grinders were not so common, rava kichadi is the ideal option. It was even served for breakfast during marriages. This is considered superior to the common, plain rava upma. As the name kichadi suggests, veggies like onion,carrot, peas, french beans etc are added to it, to enhance the taste.For a change, I prepared using equal quantities of corn meal and upma rava. The end result was absolutely tasty. Everyone loved it. From now on, for kichadi, this combination will be used. I may increase the quantity of corn meal for its nutritional benefits.
Ingredients
Corn meal - 1 cup
Rava (Semolina) - 1 cup
Onion - 1
Chopped veggies(carrot,bell pepper,potato) - 1 cup
Turmeric - a pinch
Water - 4 1/2 cups
Salt to taste
Seasoning
Oil - 4 tblspn
Mustard seeds - 1 tspn
Green chilly - 4 nos
Red chilly - 1 (broken)
Chana dal - 1 tspn
Groundnut - 1 tblspn (optional)
Ginger - 1" piece
Curry leaves - few
Coriander leaves for garnishing
Preparation
Finely chop onions, vegetables , green chilly and ginger.Keep each separately.
Take a kadai big enough to hold water and the ingredients.
First add a teaspoon of oil. Add corn meal. Saute for 3 minutes. Transfer to a plate. If you are not using, fried rava, saute that also in the same way.
Add oil. When the oil turns hot, add mustard. When it splutters, add red chilly and chana dal.
When the dal turns brown, add chopped green chilly , ginger and curry leaves. When curry leaves are fried, add onions and saute till it turns translucent.
Add the veggies,turmeric and salt for the veggies. We can some more salt later. Saute till veggies become tender.
Add 4.5 cups of water and salt. ( Water is added in the ratio of 2 to 1 cup of rava. Extra half cup is added for the veggies.)
When water start to boil, slowly add the corn meal and rava. Keep stirring as you add to avoid forming lumps. Rava has the tendency to form lumps in water.
Cook in low flame, till the water is absorbed completely and it is done.
Garnish with coriander leaves. You can also add a teaspoon of ghee at the end. It will give a nice flavor to it.
Serve with coconut chutney.
This is off to Meeta's Monthly Mingle which has One Dish Dinner as theme for the current month.
