Masala Rava Khichdi & Flaxseed Coconut Chutney

Khichdi, this breakfast dish is simply prepared with semolina aka rava with a variety of vegetables and whole spices. This South Indian breakfast dish is definitely a filling dish and i love it to the core.Honestly speaking, am a great fan of Masala khichdi than the easy breezy upma eventhough upma is my H's favourite. Some may call this khichadi as masala khaarabath,Khichdi with loads of veggies is always my favourite.You can add any sort of veggies to make this delicious khichadi or else cook just with onions and tomatoes. Serve this flavourful khichadi with thick coconut chutney, i can have it anytime.

An excellent,quick and easy breezy breakfast or dinner to enjoy without any hesitation.My mom used to make this khichadi with garlic cloves instead of ginger garlic paste and temper it with whole spices like clove,cinnamon stick,bayleaf and fennel seeds instead of usual tempering spices. But this time since i want to make masala khichdi i went for ginger garlic paste, this will give definitely a fabulous masala flavour to this simple khichadi.After two combo meals, my today's post is going to this week's blogging marathon with Combo meals as theme. For my third post, i picked Khichdi and chutney from the list given by Valli.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#46. 

1cup Roasted Rava/Semolina

1no Onion (chopped)
2nos Green chillies (slit opened)
6no Garlic cloves
1tsp Ginger garlic paste
2cups Chopped Mixed Veggies (carrots,greenpeas,capsicum,potatoes & zucchini )
Few curry leaves
1no Whole spices (bayleaf,clove,cinnamon stick)
1/2tsp Fennel seeds
Few cashew nuts
Oil
Salt
1/4tsp Turmeric powder
1tsp Ghee

Heat enough oil,fry the whole spices,fennel seeds , cashew nuts until they turns brown.

Add the curryleaves,garlic cloves and fry for few seconds, add the chopped onions,ginger garlic paste and cook until the onions turns transculent.

Add the mixed veggies immediately,add enough salt,turmeric powder and cook everything until the veggies gets half cooked.

Add two cups of water to the cooking veggies, bring to boil.

Once the water starts boiling, add the roasted rava to the boiling water, stir continously and cook until everything gets well cooked.

Finally add the ghee and put off the stove.

Serve hot with flaxseed coconut chutney.

Flaxseed Coconut Chutney:

1tsp Flaxseed
1/2cup Grated coconut
2nos Green chillies
2tbsp Roasted gram/Pottu kadalai
Salt
1/2tsp Grated ginger
1/2tsp Mustard seeds
few curry leaves
1/2tsp Urad dal
Oil

Dry roast the flaxseed for few minutes.

Take the roasted flaxseed, grated coconut, green chillies,grated ginger, roasted gram with salt and grind as bit coarse paste with enough water.

Transfer to a serving bowl.

Heat enough oil and splutter the mustard seed,urad dal, curry leaves.

Add this tempering to the chutney and serve..

Semoule Khichdi avec Chutney de graines de lin et noix de coco:

1tasse Semoule de blé (moyen)
1 Oignon ( haché )
2 Piments vertes
1 c à café Pâte d'ail et gingembre
5 Gousses d'ail
2tasses de Légumes(coupés en petit dés) (carottes , petits pois, poivrons , pommes de terre et courgettes )
Quelques feuilles de curry
Des Epices Entiers ( feuille de laurier , clou de girofle , le bâton de cannelle )
1 / 2 cuillères à café de graines de fenouil
Un peu de noix de cajou
huile
sel
1 / 4c à café Poudre de curcuma
1 c à café Beurre clarifiée

Chauffer l'huile , faire revenir les épices entiers, les graines de fenouil , noix de cajou , jusqu'à ce qu'ils brunissent .

Ajouter les feuilles de curry, gousses d'ail et les faire revenir pendant quelques secondes , ajouter les oignons hachés ,la pâte d'ail et le gingembre,faire revenir jusqu'à ce que les oignons fondent .

Ajouter les légumes immédiatement , ajouter du sel , la poudre de curcuma et faire revenir le tout jusqu'à ce que les légumes sont a moitié cuits .

Ajouter deux tasses d'eau pour la cuisson , porter à ébullition .

Une fois que l'eau commence à bouillir , ajouter la semoule à l'eau bouillante , remuer et cuire jusqu'à ce que tout soit bien cuite.

Enfin, ajoutez le beurre clarifiée.

Servir chaud avec le chutney des graines de lin et noix de coco .