Rava Kharabhath

A recipe thats a bit different from the normal Upma.

Serves-2
Time for cooking- 30 minutes
Ingredients-
1. Coarse Rava- 1 cup
2. Mixed diced vegetables- 1 cup of Potato, capsicum , carrots, peas, choyote, beans( tomato & onion are optional)
3. Sambhar powder- 1 Tsp
4. Vangibhath powder- 1 Tsp
5. Tamarind paste- 1/2 Tsp
6. Jaggery/sugar- 1/4 Tsp
7. Salt- to taste
8. Fresh grated coconut- 1 Tbsp
9. Chopped coriander- 3 to 4 sprigs
10. Turmeric powder- 1/4 Tsp
11. Boiling water- 2.5 cups
12. Ghee- 2 Tsp( optional)
For tempering-
1. Mustard seeds
2. Urad Dal- 1 tsp
3. Channa Dal- 1 tsp
4. Cashews- about 5, halved
5. Red chillies- 2
6. Ginger- 1 inch piece, chopped fine
7. Asafetida-1 inch
8. Curry leaves- 10
9. Oil- 4 Tbsp

Method-
Roast the rava with a little oil, till it starts turning light brown. Cook the vegetables with a little salt . Make the tempering with all the ingredients given above. Add the cooked vegetables, and saute for a few minutes. Add the salt, turmeric powder and masala powders. Add 2 cups of water, reserve the remaining water for later. When the water start coming to a boil, add the tamarind, jaggery, coriander and coconut.
Let the mixture cook together for 2 minutes. Add the rava and stir well to avoid lumps. Add the remaining water only if the mixture becomes too dry. Add the ghee, cover, and cook on a low heat for 5 minutes.

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