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)
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 -
Ghee-roasted Cashewnuts - 10 nos. (optional)
Coriander leaves / Cilantro - a few (optional)
How To -
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 :)
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! :)
ReplyDeleteThat'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!
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