South Indian recipes are rich in taste and nutrition . There are umpteen varieties of breakfast. Begin the day by making a nice and tasty breakfast, make all the family members happy , then the whole day is going to be yours.

Rava Kichidi or Uppuma
A very simple but delicious breakfast. Can be made healthier and wholesome by adding vegetables. It is advisable to take at least 4 to 5 servings of vegetables in a day. So try to include veggies in almost all your preparation.

Ingredients

Roasted rava – 1 cup (dry roast till it is light golden brown in colour)
(it can even be roasted in ghee
Mixed vegetables – 1 cup (carrot, onion , peas, capsicum, curry beans, potato, tomato cut into small pieces uniformly)
finely chopped ginger- 1/2 tsp
Curry leaves
Chopped coriander – 2 tsp
Green chillies – 4 in nos (either cut longitudinally or into small pieces)

For seasoning

mustard seeds – 1/2 tsp
broken urud dhal – 1 tsp
chenna dhal – 1 tsp
cumins seeds- 1/2 tsp
oil – 2 table spoon

Procedure

- Apply the oil in the kadai and season the mustard seeds and cumin seeds. After the splitting sound is over saute the broken urad dhal and chenna dhal till golden brown.

- Now add the curry leaves and cut vegetables and fry for about 5 minutes. In the mean time boil 2 cups of water .

- Add the roasted rava to the vegetables and again fry the mix for about 2 minutes also add the required amount of salt.

- Now pour the boiling water into the kadai and uniformly so there are no rava lumps. Close the kadai with a lid and let it get cooked for about 10 minutes. Finally garnish it with coriander.

The best side dish for rava kichidi is coconut chutney, mangai thokku
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ARISI UPPUMA

One of the favourite morning breakfast of South India is Arisi Uppuma

Ingredients

• Rice – 1 cup
• Toor Dhall – 3 tsp
• Pepper – 1/2 tsp
• Cumin seed
• Regular Oil – 2 tsp
• Coconut oil – 2 tsp (Optional . You can increase the quantity of regular oil)
• Mustard seeds – 1 tsp
• Urud dhall – 1/2 tsp
• Channa dhall – 1/2 tsp
• Asafoetida powder – a pinch
• Salt to taste
• Red chillies -4
• Fresh coconut – 2 tbsp
• Curry leaves – 10- 15 leaves finely chopped

- Wash the rice thoroughly and stain the water dry it by spreading it in a cloth.

- Grind the dried rice , thoor dhal, pepper and cumin seeds coarsely.

- Take a wide pan and preheat the oil. Add mustard seeds , once it splutters add urud dhal, chenna dhal and red chillies and fry till golden brown.

- Add 2 ½ cup of water to the pan. Bring it to boil. Now add coconut, curry leaves
and the required salt allow it to boil for ½ a minute and add asafoetida.

- Now add the rice powder and mix it thoroughly with out any lumps. Close the
pan with the lid and allow it to cook until the rice and the dhal cooks. It will
approximately take around 10 to 15 minutes to cool.

You can also pressure cook this uppuma. Reduce the quantity of oil to 2 tsp. After mixing with the rice powder transfer the same to pressure cooker. Allow the cooker to be on high fire til 2 whistles come. Let it simmer for 5 minutes.

Release it and serve it with green chutney or coconut chutney or kathirikai gotsu
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Semiya Uppuma

Ingredients

Roasted Semiya – 1 cup (dry roast till it is light golden brown in colour)
(it can even be roasted in ghee
Mixed vegetables – 1 cup (carrot, onion , peas, capsicum, curry beans, potato, tomato cut into small pieces uniformly)
finely chopped ginger- 1/2 tsp
Curry leaves
Chopped coriander – 2 tsp
Green chillies – 4 in nos (either cut longitudinally or into small pieces)

For seasoning

mustard seeds – 1/2 tsp
broken urad dhal – 1 tsp
chenna dhal – 1 tsp
cumins seeds- 1/2 tsp
oil – 2 table spoon

Procedure

- Apply the oil in the kadai and season the mustard seeds and cumin seeds. After the splitting sound is over saute the broken urad dhal and chenna dhal till golden brown.

- Now add the curry leaves and cut vegetables and fry for about 5 minutes. In the mean time boil 1 1/2 cups of water .

- Add the roasted semiya to the vegetables and again fry the mix for about 2 minutes also add the required amount of salt.

- Now pour the boiling water into the kadai and mix uniformly. Close the kadai with a lid and let it get cooked for about 10 minutes. Finally garnish it with coriander.

The best side dish for semiya kichidi is coconut chutney, mangai thokku, tomato ketchup.
The picture given is with mangai thokku.

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AVAL UPPUMA

Ingredients

Aval or rice flakes – 1 cup
grated coconut – 1/2 cup
red chillies – 2 nos
green chillies- 2 nos

For seasoning

mustard seeds – 1/2 tsp
broken urad dhal – 1 tsp
chenna dhal – 1 tsp
oil – 2 table spoon
curry leaves – 10 to 15 nos
asafoetida – 1/ tsp
trumeirc powder – 1/4 tsp

Procedure

-Wash the aval in water and drain it thoroughly. If it is thin variety then it is enough if you wash it. But if it belongs to thick variety (getti aval) then soak with a ladle of wat
er for1/2 an hour.

-Apply the oil in the kadai and season the mustard seeds . After the splitting sound is over saute the broken urad dhal and chenna dhal till golden brown along with the chillies and curry leaves.

-Now mix the soaked aval . Just season it for 2 minutes by adding the grated coconut. I you cook it for a longer period then the aval will get smashed. Granish it with coriander.

If you like to add onion to it, then fry the onion before adding aval to it. You can also add roasted cashews. It is very simple and nutritious.

PULI AVAL

Ingredients

Aval or rice flakes – 1 cup
tamarind – lemon size
red chillies – 4 nos
green chillies- 2 nos
methi powder – 1/4 tsp

For seasoning

mustard seeds – 1/2 tsp
broken urad dhal – 1 tsp
chenna dhal – 1 tsp
oil – 2 table spoon
curry leaves – 10 to 15 nos
asafoetida – 1/ tsp
trumeirc powder – 1/4 tsp

Procedure

-Wash the aval in water and drain it thoroughly. Try to make it with (getti aval). Soak the aval for about 20 minutes in a in little bit thick tamarind extract. Also add salt

-Apply the oil in the kadai and season the mustard seeds . After the splitting sound is over saute the broken urad dhal and chenna dhal till golden brown along with the chillies, methi powder and curry leaves.

-Now mix the soaked aval . Just season it till the raw smell of the tamarind vanishes. Granish it with coriander.

This will have the taste of puliyodharai. If you like peanuts then add it while seasoning the other dhals. While adding cashews, fry them in ghee and add atlast. Peanuts will stay crisp for a longer period than cashews. Avoid adding fried cashews during cooing for any dish for that matter.
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