Saturday, April 26, 2014
Rava Khichdi(Sooji Khichdi) with Mint Chutney
Rava Khichdi(Sooji Khichdi) with Mint Chutney
Few months ago, I had invited some of my friends for dinner at home. Like always, they insisted on having a potluck so that I don’t have to cook so much. One friend said she will bring rava khichdi. The name itself brought back so many memories. I could almost taste it. She didn’t know I was looking forward to it and she brought something else that day. Usually I don’t say anything, but that day I shamelessly told her I was really looking forward to eating rava khichdi and she needs to make it for me. Poor girl, she felt so guilty, she made a huge batch of rava khichdi and mint chutney next day and brought it to my home!. Oh it was so good, just like I wanted. I ate that for 3 days(yes, she had brought a lot!) and the best part was even V and Ishaan loved it. Ever since then, I have prepared this couple of times and every time I fall in love with it a little more. I feel it is a fancy name to a vegetable upma, but it is so much more flavorful especially when served with chutney.
Ingredients:
1 and 1/2 cups rava/sooji
1/2 cup onion
1 and 1/2 cup vegetables – green beans, capsicum (bellpepper), green peas, carrot
1 tea spn chana dal
1 tea spn mustard seeds
1 tea spn urad dal
3 green chillies
1 tbl spn chopped(or grated) ginger
1 tbl spn lemon juice (optional)
4-5 curry leaves
A pinch turmeric
Oil
Salt
1 and 1/2 cups rava/sooji
1/2 cup onion
1 and 1/2 cup vegetables – green beans, capsicum (bellpepper), green peas, carrot
1 tea spn chana dal
1 tea spn mustard seeds
1 tea spn urad dal
3 green chillies
1 tbl spn chopped(or grated) ginger
1 tbl spn lemon juice (optional)
4-5 curry leaves
A pinch turmeric
Oil
Salt
Method:
Dry roast rava till a nice aroma comes out and keep it aside.
Heat oil (use a little more oil than you would normally add for upma) and add chana dal, urad dal, mustard seeds. When mustard starts popping, add curry leaves, ginger, green chillies.
Fry for a minute and then add onions, turmeric. When they turn translucent, add all the vegetables and mix everything well. Fry for a minute, add about 1/2 cup water and cover the lid, let the vegetables cook.
When they are almost half done, add rava, about 2 cups water, salt. If needed add more water. When all the water is absorbed and rava is cooked, sprinkle lemon juice and mix everything well. Serve hot with mint chutney.
Dry roast rava till a nice aroma comes out and keep it aside.
Heat oil (use a little more oil than you would normally add for upma) and add chana dal, urad dal, mustard seeds. When mustard starts popping, add curry leaves, ginger, green chillies.
Fry for a minute and then add onions, turmeric. When they turn translucent, add all the vegetables and mix everything well. Fry for a minute, add about 1/2 cup water and cover the lid, let the vegetables cook.
When they are almost half done, add rava, about 2 cups water, salt. If needed add more water. When all the water is absorbed and rava is cooked, sprinkle lemon juice and mix everything well. Serve hot with mint chutney.
Mint Chutney : Grind together
A big bunch(about 1 cup) of coriander leaves along with stems
1/4 cup mint leaves
2 green chillies
1 tea spn cumin seeds
1 tbl spn lemon juice
1 garlic clove
3-4 curry leaves (optional)
1 tbl spn fresh/frozen coconut
Salt
A big bunch(about 1 cup) of coriander leaves along with stems
1/4 cup mint leaves
2 green chillies
1 tea spn cumin seeds
1 tbl spn lemon juice
1 garlic clove
3-4 curry leaves (optional)
1 tbl spn fresh/frozen coconut
Salt
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