- Godhuma Rava (Broken wheat/ Dalia) 1 cup - Onion 1 small, chopped fine - Mixed veggies 1 cup - Tomato 1, chopped - Chili powder ½ tea spoon - Lemon juice 1 table spoon - Salt to taste
For Tadka: - Mustard seeds ½ tea spoon - Cumin seeds ½ tea spoon - Curry leaves 6
1) Peanut Chutney: - Peanuts 1 cup - Dhalia (Putnala pappu) ? ¼ cup - Grated coconut ¼ cup - Tamarind paste 1 table spoon - Garlic cloves 2 - Green chilies 2 - Coriander leaves ¼ cup
For tadka: - Mustard seeds ½ tea spoon - Cumin seeds ½ tea spoon - Dry Red chili 1 - Curry leaves 6-8
Heat 1 table spoon oil in a sauce pan; add the tadka ingredients and after the seeds pop add the chopped onion and sauté till translucent.
Then add mixed veggies (thawed if frozen) and tomato; cover and cook till veggies are cooked and tomato is mushy. Season with salt and chili powder.
Add rava and sauté for couple of minutes. To this add 2½ cups of water; bring the mixture to a boil on medium-high heat. Turn the flame to low; cover and simmer till all the liquid is absorbed and the rawa is completely cooked.
Stir in lemon juice and enjoy with either peanut chutney or raitha or any pickle.
1) Peanut Chutney: Grind all the ingredients from Peanuts to Coriander with salt and ½ - 1 cup water into a smooth paste. Remove into a bowl.
Heat 1tsp oil in a small saucepan; add the tadka ingredients and once the seeds start spluttering add to the chutney; mix and serve.