Rava Kichadi and Coconut Chutney

We are entering the final week of Blogging #46 and for this week its going to be combo themes.Today's recipe is a classic South Indian combo made for breakfast or dinner.Vegetable rava kichadi and coconut chutney is one of my favorite along with hot filter coffee or tea.
Today's recipe is a simple one,like upma but it can be made with garam masala also which I share later.Off to the recipe......................................

 

   Basic Information

    Preparation time 10 minutes

    Cooking time 20 minutes

    Serves 2

  

   Ingredients

Ingredient	Quantity
Semolina/Rava/sooji	1 cup
Onion(finely chopped)	1 (medium size)
Ginger/inji(chopped)	1 inch
Tomato(finely chopped)	1 (medium size)
Green chilly/pachamilagai	2-3(slit lengthy)
Carrot(small size)	1(small size)
Beans(chopped)	5-6
Cashews	1 tbs
Oil	1 2tbs
Ghee/nei	2 tsp
Salt	1 tsp

 

For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1 tsp
Urad dhal/ulutham paruppu	1 tsp
Channa dhal/kadlaparuppu	1 tbs
Asafoetida/perungayam	a pinch

  

   Method 

    

Heat a tsp of oil and roast the semolina in a low flame till it turns pink or till a nice aroma comes out.Keep it aside.

Heat a pan with a tsp of ghee and do the tempering with the given ingredients.Add the broken cashews and fry it till it becomes golden.Now add in the chopped onion ginger,green chillies, and curry leaves.Saute it till the onion becomes transparent. Add in chopped tomato, saute it till for a minute.

 

Now add in the chopped veggies,cook it for couple of minutes.Meanwhile heat around 3 cups of water in a separate pan. Add the roasted semolina to the vegetable mixture and give it a mix and keep it in a low flame.Now to this add the boiling water and increase the flame and mix it.

Once the water is absorbed reduce the flame and cook it covered for 2-3 minutes.Finally add the remaining one tsp ghee and mix it well.

 

 

• Serve it warm with coconut chutney.

Coconut Chutney

Ingredients

Ingredient	Quantity
Coconut(grated)	1/4 cup
Green chilly	1
Fried gram dhal/potukadalai	11/2 tbs
Ginger/inji(chopped)	1/2 inch
Cashew	1
Salt	1/3 tsp

For the tempering

Ingredient	Quantity
Mustard seeds	1/4 tsp
Urad dhal	1/4 tsp
Curry leaves	2-3 leaves
Asafoetida	a pinch

Method

Put everything in a blender,pulse it.Then add enough water and grind it to a fine paste.Transfer it to a bowl and do the tempering and add it .

Enjoy.......................................................................

• Semolina/rava needs to fry in a low flame,if the rava doesn't fry properly the kichadi comes out sticky.
• Addition of boiling water cooks the semolina fast.

Check out the blogging marathon page for my fellow bloggers participating in Blogging Marathon #46.
 

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