Formula 100. That’s what mom calls Rava Upma/Rava Khichdi/Khaarabath. It literally takes 15-20 minutes to make this breakfast/ dinner recipe and you can add as many vegetables as you want in this dish. If you have left over stir fried vegetables or korma, just throw them in and make this savory pudding. If you do not have any vegetables handy, just make it with some green chilies and cilantro. It will still be flavorful. You do not need anything fancy to make this dish. It will taste good whether it has vegetables, spices or even as simple upma with ghee.
This Kharabath is a anytime dish in our place. N likes both kharabath and kesari bath (authentic Karnataka Breakfasts) and he can eat them for Breakfast,Lunch or Dinner. If I am cooking for myself when N is on a tour, I just make them in a pot to last me for a couple of days along with maggi noodles, and then get a book to get myself occupied 😉
With spicy mango or garlic pickles, upma is real comfort food.
Rava(Cream of wheat)- 2 cups
Finely chopped onion-1/4 cup
Finely chopped tomato-one(small tomato)
Carrots and potatoes (grated)- 1/2 cup
Peas- 1/4 cup
Oil- 2 tsp
Salt- 1 tsp
Mustard seeds-1 tsp
Chana dal- 1 tsp
Turmeric powder- 3/4 tsp
Red chili powder- 1/2 tsp
Chopped ginger- 1 tbsp
Slit green chilies- 3 numbers
Curry leaves- 4
Cilantro to garnish
Water- 4 cups
Add a tsp of oil in a pan and fry the rava till it turns golden color and smells like its well done. Remove from fire.
In another pan(uruli), heat oil and add mustard seeds. When they splutter, add chana dal, curry leaves, chopped ginger and slit green chilies. Stir for a minute.
Add the chopped onions and fry well till it turns transparent. Add grated veggies, tomato,salt, turmeric powder, red chili powder and stir fry for 2-3 minutes. Add 4 cups of water and cover. I grated these veggies as they will cook faster and will look colorful too.
When the water is boiling and the veggies have turned tender, reduce the heat to a low or switch off for a minute(This is important else rava will splatter all over the place).
Now slowly add the fried rava and keep stirring so that no lumps are formed. Increase the flame to high for a minute, stir well and switch off. Do not keep cooking after adding the rava. Garnish with cilantro leaves and lemon juice. Serve hot with a dollop of ghee on top.
Partially cover the pan after switching off, else the upma will get soggy and sticky instead of single grains.