Rava Kichadi

Ingredients:
Mixed vegetables (green peas, beans, carrots, potatoes, all sliced and cubed, except for green peas; cauliflower included)
1 large red onion, finely chopped
3 green chilies
3 tablespoons of ghee
Coriander leaves
Mint leaves
Whole spices (1 clove, 2 cardamoms, and a 1/2-inch piece of cinnamon stick)
2 cups of Rava
4 cups of water
Salt, to taste
Coconut chutney (for serving)

Instructions:
Prepare the Pan:
Heat ghee in a heavy-bottomed pan or kadai. Add the whole spices (clove, cardamoms, and cinnamon stick) to infuse the ghee.

Sauté Onions:
Add the chopped onions and salt to the pan. Sauté until the onions turn pink in color.

Add Vegetables:
You may choose to pre-cook the vegetables or add them raw directly to the pan. Cook until they start to soften.

Cook the Rava:
Add the Rava (Suji) to the mixture and stir well. Pour in 4 cups of water and mix thoroughly to avoid lumps.

Add Herbs:
As the khichdi cooks, add chopped mint and coriander leaves for flavor.

Simmer:
Allow the khichdi to cook for about 10 to 15 minutes, or until all the water is absorbed and the Rava is fully cooked.

Serve:
Serve hot, accompanied by coconut chutney for a delicious and hearty breakfast.

Enjoy your homemade Rava Khichdi, a wholesome and satisfying South Indian breakfast!