Dear friends, One more recipe from Shantha Radhakrishnan, Madurai South India.
E-mail:eearkay@yahoo.com

Masala Kichadi

Ingredients
1. Rawa ... 1 cup
2. Onion -- cut fine ... 2 nos
3. Tomatoe ... 2 or 3 nos
4. Garlic ... 3 pearls
5. Green chillies ... 3 nos
6. Elachi ... 2 nos
7. Cloves ... 2 nos
8. Cinnamon ... small piece
9. Oil ... to fry
10. Mustard ... 1 tsp
11. Ghee ... 1/2 tablespoonful
12. Turmeric powder ... 1 tsp
13. Coriander leaves ... a little
14. Curry leaves ... a little
15. Salt ... to taste.

 

Method:

1. Fry the rawa (semolina) with a little oil or ghee in medium flame.
2. Grind the Garlic, green chillies, elachi, cloves and cinnamon just for one round and keep aside.
3. Heat 2 or 3 tablespoonfuls of oil in a pan and add the mustard
4. After it splatters, add the chopped onion + 1 pinch of salt and saute after decreasing the flame.
5. You can add vegetables like green peas, beans, carrot etc which is purely optional.
6. After it is saute, add the chopped (cut) tomatoes -- country tomatoes are better, for a good taste.
7. Reduce the flame, add turmeric powder, and the salt required for the entire kichadi and saute well till the raw smell goes off.
8. Then add the ground masala (garlic chilli etc) and saute for 5 mts.
9. Add 2 1/2 cups of water
10. After it begins to boil, add the rawa and stir well at the same time reducing the flame.
11. Close the pan with a lid and cook for another 5 minutes.
12. After it is cooked, dress it with cut coriander leaves, curry leaves and 1 tablespoon ghee.
13. It would taste better if served hot.
14. As an alternate to 2 1/2 cups of water, you can add 1 cup coconut milk and 1 1/2 cups of water.

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