Thursday, July 7, 2011

Simple Vegetable Upma / Rava Kichadi

This is yet another life-saver for students, just like Maggi noodles. Rawa/Sooji is a form of durum wheat, commonly known as semolina. Rava upma or Kichadi is a very common breakfast/ tiffin item in South India. This is one of the first dishes I mastered as a teenager :D The dish is quite nutritious as it has a lot of veggies  plus carbohydrates from sooji and makes a one-pot meal!


Total Time - 25 minutes

What You Need -


Rawa / Sooji - 1 cup
Onions - 2 (finely chopped)
Tomato - 1 (finely chopped)
Vegetables - Potato, Carrots, French beans, Green peas, Cauliflower ( whatever is available) - finely chopped -  adding up to 2 cups
Salt - 1 tsp (adjust to taste)

Roasted Rava/Sooji and Chopped Vegetables


To Temper -

Oil- 2 tsp
Mustard - 1 tsp
Channa dal - 1 tbsp
Green chillies or Red chillies - 4 nos.
Curry leaves - a few
Hing/ Asafoetida -  1/4 tsp
Ginger paste - 1 tsp

To garnish -

Cashewnuts roasted in ghee

Ghee-roasted Cashewnuts - 10 nos. (optional)
Coriander leaves / Cilantro - a few  (optional)



How To - 

  • Heat oil in a kadai and do the tempering with ingredients listed, in that order.
  • Add onion and fry for 2 mins.




  • Then, add tomatoes and then the veggies. Fry for 2 mins then close with a lid for 5 mins.
  • Add 2 cups of water, 1/2 tsp of salt and allow the veggies to get cooked well.
  • Meanwhile, roast rawa without oil in another kadai. This step is very important. This is similar to Semiya Upma (Vermicelli Upma).  We get ready-roasted semiya from stores but sadly, not ready-roasted rawa :( 
  • Now, add roasted rawa to veggie kadai and keep stirring to avoid lumps getting formed. Add 1/2 tsp salt. Add 1/2 cup of boiling water if required.
  • Stir rawa and veggies together making sure they are mixed well.
  • Finally, garnish with ghee-roasted cashewnuts and some cilantro :)



Serve with Tomato Thokku or Sweet Onion Chutney or sambar or raitha . I like to eat it with plain sugar :)

3 comments:

  1. Rava upma, however derogatory some people may make it out to be, is a real life-saver for students. Amma used to roasted the rava before storing it to prevent insects, and that is a further time-saver. I even know students who bring pre-roasted and tempered rava that they need to just dissolve in water to make upma! Yours looks so yummy! :)

    ReplyDelete
  2. That's a wonderful tip, Parvathy! Thanks :) Wow, pre-roasted and tempered rava, that sounds like instant upma :) And with frozen chopped vegetables, it's just a matter of 5 minutes!

    ReplyDelete
  3. really good piece of information, I had come to know about your site from my friend shubodh, kolkatta,i have read atleast nine posts of yours by now, and let me tell you, your site gives the best and the most interesting information. This is just the kind of information that i had been looking for, i'm already your rss reader now and i would regularly watch out for the new posts, once again hats off to you! Thanks a lot once again, Regards,
    Semiya upma

    ReplyDelete

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