Rava Kichidi or Vegetable Upma

                                Rava Kichidi or Vegetable Upma

         Rava kichidi is a popular breakfast recipe of Tamilnadu. North India's Dhal Kichadi is entirely different from this one. Many restaurants serve this rava kichidi as breakfast and dinner food.This rava kichadi can be considered as an one-pot meal, since it is sumptuous and tasty.
        Rava kichidi or upma is a dreaded word for many, they dislike it without any reason. In my family upma is liked by all. So I make it at least once in a week. Rava roasted to perfection, right amount of oil and ghee, caramelized onions and par-cooked vegetables, small amount of spices and apt salt gives the rava kichidi nice aroma and good taste.

Cuisine: South Indian 
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Yields: Serves 3 to 4 

Ingredients:
Sooji or Bombay rava: 1&1/2 cups
Finely diced Carrot: 1 no
Finely diced Fresh Beans: 7 to 8 nos
Finely diced Potato: 1 small no (Size of a lemon)
Finely diced Tomato: 1no
Finely chopped Onion: 1 no
Slit Green chilli: 2 nos
Green Peas: One handful
Turmeric powder: 1/2 teaspoon
Cooking Oil: 1/2 tablespoon
Ghee: 1/2 tablespoon
Pudina leaves: 1/2 tablespoon (Optional)
Finely chopped Ginger: 1/2 teaspoon
Curry leaves: a few
Coriander leaves: 1/2 teaspoon finely chopped

For Seasoning:
Saunf: 1/4 teaspoon
Jeera: 1/4 teaspoon
Cinnamon:  1/2 inch stick
Cloves: 3 nos
Cardamom: 1 no

Method:
1. Place a heavy bottomed pan or kadai on the stove over high flame. When it is hot, roast rava or sooji till it becomes light in weight.
2. Take it out in a plate and let it cool.
3. In the meantime cut all vegetables as mentioned ie dice the potatoes, carrots, finely chopp onions, beans, tomatoes, ginger, coriander, and pudina leaves. Slit green chillies and keep it aside.
4. Place the same pan used for dry roasting rava on the stove over high flame, add 1 teaspoon of oil and ghee. 
5. When the oil is hot, add saunf, jeera, cinnamon, cardamom and fry it for less than a minute.
6. Add slit green chillies, ginger and  onions and saute it well for a minute.
7. Now add vegetables one by one and saute it well, add salt, 3 cups of water and stir well.
8. Check it and add salt as per taste and turmeric powder. Stir once.
9. When the water is about to boil, simmer the flame, add the roasted rava slowly and at the same time keep stirring it so that no lumps are framed.
10. Add the tomatoes and mix well, add the remaining oil and ghee. Mix well. 
11. Close it with a lid, Let it cook for 8 to 10 minutes.
12. Add chopped coriander and pudina leaves. Mix well.
13. Put off the flame and transfer the kitchidi to the serving bowl.
14. Serve it hot with any chutney or sambar or any pickle of your choice.

Note:
1. Dry roast the rava well for 5 to 10 minutes, otherwise the kichidi may turn out sticky.
2. One cup of rava requires 2 cups of water (including the vegetables) to cook.