Wheat Rava Mixed Vegetable Porridge ( கோதுமை ரவை கிச்சடி )

Broken Wheat Grain ( Rava) Mixed Vegetable Porridge

( கோதுமை ரவை கிச்சடி )

Ingredients: ( serves 4 )

Broken Wheat Grain ( கோதுமை ரவை )  - 1 1/2 cups

Onion ( பெரிய வெங்காயம் )  - 1

Ginger  (இஞ்சி )  - 1" 

Green Chilli  ( பச்சை மிளகாய் )  - 3

French Beans  ( பீன்ஸ் )  - 8

Carrot  ( கேரட் )  - 1

Green Peas ( பச்சை பட்டாணி )  - 4 to 5 pods

Potato  ( உருளைக்கிழங்கு )  - 1

Cauliflower  ( காலிப்ளவர் )  - few florets

Turmeric powder ( மஞ்சள் தூள் )  - 1/2 tsp

Salt  ( உப்பு )  - to taste

For Seasoning:

Mustard seeds (கடுகு)  -  1/2 tsp

Urad dal  (உளுந்தபருப்பு )  - 1/2 tsp

Channa dal  ( கடலை பருப்பு )  - 1 tsp

Curry leaves ( கறிவேப்பிலை )  - 1 string

Steps:

Wash the vegetables and fine chop them.

In a sauce pan, boil 4 1/2 cups of water separately.

In a heavy bottom pan, add 5tbsp of oil.

When the oil is hot, add mustard seeds to crack, followed by channa dal and then urad dal.

Add curry leaves, finely chopped ginger and slit green chillies.

Add french beans, carrot, green peas and potato. Stir for a minute.

Finely add the cauliflower florets which requires less cooking time

When the vegetables are saute add the broken wheat grain ( rava ) and roast it together with the vegetables.

When the wheat rava is fragrant, add the boiling water. Add turmeric powder and salt.Stir continuously.

Close it with a lid, allow it to cook in medium flame for 3 to 5 minutes.

Turn and mix well the cooking porridge and allow it to cook for 2 more minutes.

Switch off the flame. Allow a standing time of 2 to 3 minutes with the lid on.

Transfer to serving bowl. Serve the hot mixed vegetable wheat rava upma with coconut chutney or sambar.

 My Notes:
Broken whole wheat is a healthier option than the normal rava. Some families least prefer this due to it rough texture with the husk / skin. Fine / coarse broken wheat  is available for one to choose from.
Added vegetables bring a great change in taste and appearance. My family developed an acceptance and liking after adding vegetables to the dish. So, it is always cooked with vegetables.

In south Indian breakfast menu, Upma has a place next to Idli, dosai and Pongal.
A plain version, with just ginger and onion added, is called upma / upuma / uppittu in various South Indian languages.
If mixed vegetables is added, then the dish is called Kichadi.
In English I am not sure of its exact name. But can call as a  porridge in a solid state different from the semi solid watery porridge.

A lot of variations of this kichadi can be made.

As a final step, lemon juice can be added to get that zest in the dish.

For the tangy taste, tomatoes can be added together with the vegetables.

Whole  spices like the cardamom, cinnamon, clove, bay leaves and masala powder can be added for those who love it the spicy way.

Its a whole meal with lots of fiber and nutrition from the vegetables.

 I prefer to  roast the broken grain and add the measured boiling water rather than add water to the sauted vegetables, boil water and add the grain. By the former method, forming of lumps in the dish can be avoided.

I prefer to add turmeric powder due to its antiseptic property and the colour.