Kitchadi

Every Morning, when I am busy in Kitchen, my husband would come and ask me what am I preparing. He indirectly makes sure that I am not preparing Upma. When I say Upma, he would ask me sadly do I not have Idli or Dosa Batter. Or he would ask me what about eating Puttu or Idiyappam. Upma is devil to him; it is Angel to my son. He never says No to Upma. I am not a fast cook to prepare 2-3 recipes during busy Morning. I suddenly remembered this Kitchadi my Mom used to prepare as a special breakfast. I served him today. He is little bit satisfied that he is not eating just Upma but a spicy one..

Srivalli has organised Breakfast Mela.I am sending this recipe for the Mela.

Here is the recipe..

Ingredients:

Rava 1 cup (200ml cup)

Tomato (Small) 1

Carrot  ½

Beans 4

Peas 10-12

Green Chillies 1-2

Garlic 1

Finely Chopped Ginger ½ tsp

Turmeric powder a pinch
Curry Leaves 4

Pearl Onions 4

Channa Dhal 1 ½ tsp

Mustard Seeds ¾ tsp

Water 2 ¼ cups (200ml cup)

Salt

Oil

Preparation:

Cut the Vegetables, Ginger, Garlic and Onions into fine pieces. Cut Tomato into four pieces.

Grind Together: Tomato, Ginger, Chillies and Garlic.

Method:

Dry roast Rava until it releases nice aroma. Keep it aside in a Plate.

Heat Oil in a Pan. When hot, add Mustard Seeds. When Popped, reduce flame and add Channa Dhal, Curry Leaves and Onions. Fry till Onions turn translucent.

Now add ground Tomato-Ginger-Garlic-Chillies paste and Turmeric Powder. Fry till the raw smell goes off.  Now add the chopped Vegetables. Fry till they turn soft.

Now add Water and Salt. Allow boiling on a medium to high flame. When it boils well, pour Roasted Rava. As you pour, stir it simultaneously and quickly so that no lumps is formed. Stir until all water is absorbed by Rava. Kitchadi is now ready to be served.

Serves: 2

Serve with Coconut Chutney or Mint Chutney or Tomato Sauce.

Note: If Roasted Rava available in Markets is used, it is not required to roast again. You can
add ¼ tsp Chilli Powder to make it more hot.