Masala rava Kitchidi:
Grind to a paste-1" gin-3 or 4garlic,1green chillies,1 inch pattai , 1 krambu,1/2 tspsombu.
Roast the white rava(1 cup) in a lil oil/ghee fro 2 mins.
Heat oil. Splutter mustard,2 dry chillies,curry leaves.
Add chopped onion and fry till translucent.
Add the paste and fry till nice n flavourful n brownish.
Add chopped 1 small tomato chopped and cook till mushy.
Add finely chopped mixed vegs(carrot,beans,peas,cauliflower) and cook for 2 mins.
Add water(rava:water=1:2 1/4 to 2 1/2), salt and let it come to a boil.
Taste test now and make necssary modifications.
Once the vegs reach the cooked but crunchy stage, add the rava and stir and cook till the water is absorbed.
When the water is 90% absorbed, switch off flame, add ghee and close with a tight fitting lid and leave it on the stove for 5-10 mins.
Mix well once again and serve with coconut chutney.
coconut chutney:
Grind a handful of grated coconut, 1/4 handful of roasted channa(pottu kadalai aka chutney dhal), 2 green chillies, few cori leaves(optional), 1 sprig curry leaves, a small pice of ginger, salt to a paste adding lil water.
Season with mustard,curry leaves and dry chillies.
Var: u can add garlic in place of ginger for the chutney.
1 or 2 shallots can also be added while grinding the chutney.
Grind to a paste-1" gin-3 or 4garlic,1green chillies,1 inch pattai , 1 krambu,1/2 tspsombu.
Roast the white rava(1 cup) in a lil oil/ghee fro 2 mins.
Heat oil. Splutter mustard,2 dry chillies,curry leaves.
Add chopped onion and fry till translucent.
Add the paste and fry till nice n flavourful n brownish.
Add chopped 1 small tomato chopped and cook till mushy.
Add finely chopped mixed vegs(carrot,beans,peas,cauliflower) and cook for 2 mins.
Add water(rava:water=1:2 1/4 to 2 1/2), salt and let it come to a boil.
Taste test now and make necssary modifications.
Once the vegs reach the cooked but crunchy stage, add the rava and stir and cook till the water is absorbed.
When the water is 90% absorbed, switch off flame, add ghee and close with a tight fitting lid and leave it on the stove for 5-10 mins.
Mix well once again and serve with coconut chutney.
coconut chutney:
Grind a handful of grated coconut, 1/4 handful of roasted channa(pottu kadalai aka chutney dhal), 2 green chillies, few cori leaves(optional), 1 sprig curry leaves, a small pice of ginger, salt to a paste adding lil water.
Season with mustard,curry leaves and dry chillies.
Var: u can add garlic in place of ginger for the chutney.
1 or 2 shallots can also be added while grinding the chutney.
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