RAVA UPPUMA (KICHDI)
Fine Rava (Semolina) - 1 cup, roasted in little ghee
Carrot, Beans, Peas - 1 cup, chopped (microwaved for 5 mins with a bit of salt)
Onion - 1, chopped
Tomato - 1 small, chopped (optional)
Ginger - 1 inch, chopped finely
Green Chillies - 5, slit in two (or use Red Chillies, maybe fewer)
Curry leaves - few
Coriander leaves - 3 tbsp, chopped
Oil - 2 tsp
Mustard seeds, urad dhal, channa dhal - half tsp each
Asafoetida - a pinch
Water - 2 cups
Salt - to taste
1) Heat oil and season with mustard seeds, urad dhal, channa dhal, asafoetida & curry leaves.
2) Add the chopped onions, ginger, g. chillies and when transparent and edges have browned, add the tomatoes (if using) and salt. Cook till slightly mushy. Now add the cooked veggies.
3) Pour the 2 cups of water, check for seasonings, cover and keep on medium-low heat until it boils for a few mins.. Now reduce the flame further.
4) While constantly stirring, pour in the roasted rava and also the chopped coriander leaves and ensure there are no lumps. Cover again and let it cook on very low heat for about 5 minutes or so till the rava has absorbed all the water and is completely cooked.
For Semia (or Vermicelli) upma, use the same procedure as above except the proportion of water is 1:1 (Semia : water). I don't add tomatoes though.
This is my absolute favorite when it comes to upmas ever since I was a child.. unfortunately since my dad isn't a big fan, my mom hardly made these so we indulged in this only when he was away on business trips :)