This vegetable bath is a delightful cross between a pulao and a kichdi in that it is made with rava (Semolina) which is gently simmered in coconut milk rendering a wonderfully flavourful one-pot meal that little ones and adults are sure to like.
My husband (mostly non-vegetarian fussy eater) and my son (fussy eater no matter what) both leave clean plates which is usually a good sign. It is delicious, healthy and versatile. It uses minimal oil and you can add most vegetables into it.
It is not an upma mind you, after all the effort that’s gone into it. Give a rap on the knuckle with your karandi if someone calls it an upma. It is much more than that. It is a vegetable bath.
Preparation time: 10 mins Cooking time 25 mins Serves: 4-5
Bansi rava (Broken wheat semolina) – 1 cup
Bombay rava (Fine white semolina) – 1 cup Carrot diced – 1 medium sized Green Beans diced – 1/2 cup Green peas – 1/2 cup Potatoes diced -1 medium sized diced Onion – 1 large chopped fine Tomato – 1 large chopped Ginger – 1 inch piece peeled Garlic – 6-8 pods Coconut extract from 1 medium coconut – around 2 cups Green chilli (optional) – 1 or 2 slit lengthwise Turmeric – ½ tsp Saunf – ½ tsp Cloves – 2 or 3 Cinnamon – 2 inch piece Ghee – 1 tbsp Oil – 1 tbsp + 1 tsp (optional) Coriander leaves for garnishing – a handful Salt to taste
1.Dry roast both rava together in a large kadai (skillet) for 2-3 mins until heated through. The rava doesn’t have to turn brown. Remove from fire before the rava starts to colour. Set aside.
2.Grind the ginger and garlic together to a paste with a little water.
3.In a kadai, add ghee and oil on medium flame. Once the oil is hot, add saunf, cloves and cinnamon, let fry till fragrant, half a minute or so.
4.Add the chopped onions and stir. When the onions turn translucent, add the chopped tomatoes and let fry for around 2 minutes. Now stir in the ginger garlic paste and fry for 1-2 minutes till the raw smell disappears.
5.Toss in the chopped vegetables – carrots, beans, potaoes, peas along with the green chillies if using. Add turmeric powder and stir. Let the vegetables fry for 3-4 minutes. Stir around so that the vegetables don’t burn.
6.When the potato edges start browning slightly, pour in the coconut extract (2 cups) and 2 cups water. Add salt, stir, taste the liquid and adjust accordingly. The ratio is 2 portions of liquid for 1 portion of rava. You could use 3 cups coconut milk + 1 cup water for 2 cups of rava if you’d like it richer.
7.Bring to a boil, close with a lid and cook on low till vegetables are tender, 10 – 15 minutes.
8.When vegetables are cooked through, open lid, tip in the rava, give it a good stir and cook closed on low for another 10-12 minutes or till done. Open and stir at intervals to ensure the bath doesn’t lump up. Stir in a teaspoon of ghee and garnish with chopped coriander leaves. Serve hot.
1.You can garnish with roasted cashew nuts if you like.
2.This bath makes for a good wholesome school lunch though it can be served any time of the day. I served this for breakfast.