Rawa Kitchedi:

Rawa Upma with lots of garlic!

Never really appreciated rawa kitchedi/upma kind of stuff. It was one of the cruel dish they make it at hostel all the time. There were several occasions my mess bill used to be NIL. I never show up to the mess hall at all….managed to eat out, big time!So off lately…whenever I am kind of in a hurry, where nothing comes to mind…I don’t think it is so bad to make kitchedi after all. Hmmm….I could infuse lots of spices if I want!! So on one such busy day…..Garlicky Umpa!

Ingredients:

Rawa/semolina/sooji 1 portion(it rises to 3 fold)
Red/green chilies 2 sliced
Onion 1 large coarsely chopped
Garlic 1 whole head peeled
Tomato 1 chopped
Carrots 1-2 chopped
You could use as many as veggies you want!(beans, potato, cauliflower and peas)
Salt
Turmeric powder 1/4 spoon
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Asafoetid 1 pinch
Curry leaves few
Oil few spoons(be generous to avoid stickiness)

Method:

Toast semolina in a heated pan, carefully without burning them…then set aside.

In a deep, wide pan, heat oil. Add mustard, cumin, asafoetida and curry leaves. Wait till they splutter up.

Then add chilies, garlic and onions….fry real good. One could add salt right here…to hasten the procedure(of frying onions).

Then add veggies and tomatoes to it. Cook them well covered for few minutes.

Then add pinch of turmeric and toasted rawa. Add 3 portions of water. Cover and cook over sim heat….until all water is absorbed and kitchedi is kind of throwing up oil on the sides.

Hmmmmm…its ready, transfer the contents and consume immediately….it tastes awful when it left to stand over!