It is also my go-to ingredient when I have to make something quick for my son’s lunch and he seems to like it (or so I think, ‘cos he can’t really say “I don’t like it” yet).
Broken Wheat Upma with Veggies & Peanut Chutney
- Heat 1 tbsp 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.
Peanut Chutney: This is my favorite chutney and I make it all the time. Great for idlis, dosas, upma or pongal.
- 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.
This is my entry to JFI: Peanuts. Remember to send in your entries before July 31st.