INGREDIENTS:
Rava / Semolina - 2 Cups
Onion - 1 lenthwise
Tomato - 1 Finely chopped
Carrot - 2 cut into small pieces
Peas - 1/4 cup
Beans - 1/4 Cup
Ginger - 3 Tsp Chopped finely
Turmeric Powder - 1 Tsp
Coriander leaves - 2 Strings chopped finely
Ghee - 4 Tsp
Water - 4 Cups
Salt - As needed
To Temper:
Oil - 2 Tsp
Mustard Seeds - 1/2 Tsp
Bengal gram /
Kadalai parupu - 1 Tsp
Urad dhal - 1 Tsp
Asafoetida - 1/2 Tsp
Curry leaves - 1 string
HOW TO MAKE:
Heat oil in a pan splutter mustard seeds, zeera, bengal gram dhal, urad dhal and asafoetida. Add onion and fry it until turns transparent.
Add finely chopped ginger, green chillies and fry for a minute.
Add finely chopped tomato, Carrots, beans and peas, add salt. Mix it well and in another vessel boil 8 cups of water (Ratio is 1:4) We are 5 so I kept 2 cups of rava and 8 cups of water.
Cook the vegetable for 5 to 6 minutes and add the rava and fry it for 5 more minutes and add chopped coriander leaves too. Add 2 Tsp ghee and mix well.
Add boiled water into the mixture and blend well with spatula. Be sure the lumps should not form. I always use the boiled water so lumps will not form in this method. Either you can pour the water into the mixture, or put this mixture into the boiled water. Either way is fine. My Avva (Mom's mother) always use this method for kitchadi to avoid the lumps. Cook for 5 minutes and add the remain 2 Tsp ghee and mix it well.
Serve with sambar and coconut chutney or as per your choice
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