Tiffin Varieties‎ > ‎

Vegetable Khichdy


Ingredients:

Rava – 1 ½ cup

Milk – 1 cup

Water – 1 ½ cup

Coconut oil – 1 teaspoon

Oil – 2 teaspoons

Mustard seeds – ½ teaspoon

Cumin seeds – ½ teaspoon

Onion – 1 (small)

Tomato – 1

Carrot – 1

Beans – 5

Frozen peas/ cooked peas – a handful.

Turmeric powder – ¼ teaspoon

Hing – ¼ teaspoon

Coriander leaves – 2 teaspoons (finely chopped)

Grind:

Ginger – 1 inch piece

Garlic – 1 big clove or 2 small cloves

Green chillies – 2

Curry leaves - 10

Method:

  1. Finely chop all vegetables. (an advantage is that kids cannot pick & keep vegetables from upma)
  2. Dry roast rava in a non-stick kadai till golden brown & keep aside.
  3. Heat oil in a non-stick kadai.
  4. Add mustard seeds & allow spluttering.
  5. Add cumin seeds, hing & the ground mixture, fry for a minute.
  6. Add onions & turmeric powder, fry for a minute.
  7. Add tomatoes & salt, sauté till tomatoes melt.
  8. Add all other vegetables, sprinkle a handful of water.
  9. Keep closed stirring on & off till vegetables are cooked.
  10. Add the amounts of milk & water mentioned.
  11. Allow till it comes to a boil & then keep flame to minimum.
  12. Add the roasted rava little by little, blending simultaneously.
  13. Cook for 5 more minutes.
  14. Add coconut oil & mix well.
  15. Garnish with coriander leaves & serve with coconut chutney.


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