Rava Semiya Khichadi

Rava Semiya Khichadi - This is a traditional and a forgotten recipe, and is quite famous in the districts of Coimbatore. This khichadi will vanish in no time, that's why I clicked it even before plating. Tasty, soothing, filling, healthy, and can be prepared in no time if u have all the ingredients mise en place.

What is needed?

Rava and Vermicelli - Upma rava and roasted vermicelli are used. Do not use fine rava as it becomes pasty.

Spices - Cinnamon, Cloves, Ginger, Garlic, Green chillies, Bay leaf 

Seeds - Mustard seeds, Fennel Seeds.

Lentils - Whole urad and chana dal.

Veggies - Bellary onions, Tomato, Mixed Veggies(Cauliflower, beans, carrot, green peas), curry leaves.

Spice powders - Turmeric powder, Red chilli powder(optional), Crystal salt.

Oils and Fats - A combination of cold-pressed groundnut oil and ghee is used. Any oil can be used.

Method:

Roast rava and vermicelli

Temper the oil with Seeds and spices and lentils.

Add chopped veggies.

Grind ginger, garlic green chillies, saunf

Cook rava and vermicelli with ground masala in water.

Serve hot with coconut chutney.

Accompaniments: Coconut chutney and sambar.

Equipment used - Kadai and blender.

Recipe:

Total time Taken - 30 minutes.

No. of Servings - 4

1 cup = 200 ml

Ingredients with measurements:

Rava - 1cup

Vermicelli - 1cup

Onion - 3(medium)

Toamto - 1(big)

Mixed veggies -1 handful

Grind:

Green chillies - 4

Garlic cloves - 4

Ginger - 1"

Saunf - 1/2 tsp

Spice powders:

Turmeric powder - 1/2 tsp

Red chilli powder - 1/2 tsp

Garam masala - 1/2 tsp(optional)

Crystal salt - to taste

Tempering:

Oil + ghee - 3 tbsp

Mustard Seeds - 1/2 tsp

Cinnamon - 1"

Cloves - 2

Bay leaf - 1

Urad dal - 1tsp

Chana Dal - 1tsp

Curry leaves - 1 sprig.

Directions:

1. Heat ghee in a kadai. Roast rava till a nice aroma comes.

2. Roast vermicelli till golden. (if it is already roasted skip this step).

3. Add the tempering ingredients.

4. Saute chopped veggies.

5. Add ground masala.

6. Add 5 cups of water.

7. Add all the spice powders.

8. When water comes to a rolling boil, add roasted rava and vermicelli.

9. Cover and cook in medium flame till water evaporates.

10. Drizzle a little ghee on the top. Mix well and serve.

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