Over the past few years, I have
This kichidi and coconut chutney combo is for Blogging Marathon #46, week 2, Day 3 under the theme - Combo dishes.
Unlike my opinion on the humble upma, my fondness in kichidi has changed! I made this for breakfast and I was pleasantly surprised to see how good it tasted! The ghee added to it does give it a new dimension!So don't skim on it...
White rava / Suji / Sooji - 2 cups
Hot water- 5 cups
Ghee- 2 table spoons + 1 tablespoon
Mixed vegetables- as needed[I used carrot and beans], finely chopped
Curry leaves - a few
Ginger - 1" piece, finely chopped
Mustard seeds-1 teaspoon
Channa dal- 1 teaspoon
Split urad dal-1 teaspoon
Turmeric powder- a large pinch
Salt to taste
Heat 2 tablespoons of ghee in a pan and roast the suji till it turns a shade dark and a nice aroma arises. Spear on a plate and leave aside.
Heat oil in a pan and add the mustard, chana dal, urad dal, curry leaves, ginger and green chili.When the mustard splutters and dal turns brown , add onion and saute till soft.Add the tomato and cook for a minute.
Add the vegetables and water and bring to boil.Put in the turmeric power.
Add salt. When it comes to a rolling boil slowly add the roasted suji stirring as you add it. Be sure that no lumps are formed.
Cook stirring often so that it does not stick to the bottom.Once the water has been absorbed, check if it has cooked. Else add little hot water. When the kichdi turns fluffy,add another tablespoon of melted ghee and mix.
Serve hot with coconut chutney...