Rava/Sooji Kichadi is my favorite for dinner or even breakfast..I remember the first time I tried making this when I was about 14 or 15..It came out as a lumpy mass :) though it tasted good.
I definitely do believe that getting the right texture of Rava Upma/Khichadi is indeed an art!!Perfection comes only out of Practice.
Sooji/Rava - 1 cup
Ghee - 1 Tbsp
Oil - 4tbsp
Mustard seeds - 1 tsp
Split Urad dal - 1 tsp
Turmeric powder - 1/4 tsp
A cup of mixed vegetables like carrot,beans,peas,potato finely chopped
Onion - 1 big
Tomato - 1
A sprig of curry leaves
Coriander leaves for garnishing
Water - 2 1/2 cups
To be ground into a paste:
Garlic cloves - 2
Ginger - 1 inch piece
Fennel seeds - 1/2 tsp
Cloves - 2
Cinnamon - 2 inch piece
Green chillies - 3
Heat the ghee in a kadai.Roast the sooji until it becomes slightly brown in color.Keep aside.
Heat oil in a pan.Add the mustard seeds.When they splutter add the urad dal.when the dal becomes brown add the finely chopped onion and the curry leaves.When they become translucent,add the ground paste and fry till the raw smell goes off.Add all the veggies one by one and then the tomato.When the vegetables are almost cooked,add the roasted sooji,turmeric powder and required amount of salt.
Meanwhile in another pan heat 2 1/2 cups of water and switch it off when it starts boiling.Keep the boiling water ready.
Pour the boiling water into the sooji and vegetable mixture and stir briskly so that no lumps are formed.Simmer and cover with a lid.Switch off the stove when the sooji is cooked and garnish with coriander leaves.
Drizzle a little bit of ghee on the top.
This is my entry to shama's FIRST COOKED FOOD EVENT --AUG'09