Upma Kozhukkattai - Less is More

An interesting topic – it definitely justifies the fact that food is tasty and at its best when the number of ingredients is very less. I decided on a breakfast item with a lot of accompaniments, chutneys that I had been making for a long time now. All the ingredients in these dishes are readily available in all homes.
So it was “Upma Kozhukkattai”. This item is no stranger to most South Indian households. For the accompaniments I decided on some “Coconut chutney”, Mint Chutney” and “Beerakaya Chutney” (Ridge Gourd)

For the Upma Kozhukkattai

Rice Rave – 1 cup
(You can get this of the shelf or if you want to make it at home just soak some rice in water for 2 hours, dry it and grind it coarsely, sift it before use, this way the powder will get separated and you can use the powder)
Ginger – 1 inch piece finely chopped
Green chilies – 3 finely chopped
Curry Leaves
Method
Add some oil in a kadhai, when hot season with mustard seeds and chana dal. When they splutter add the curry leaves, ginger and green chillies and fry till the flavors are released. Then add 2 cups of water and salt. When the water starts boiling add the rava into it. Stir continuously and allow it to cook till it reaches the upma consistency. Remove from fire and allow it to cool. Then make round or oval balls out of it and steam it for 10 minutes. Allow it to rest for a few minutes before you serve.

Mint Chutney
Fresh Mint leaves – 2 cups
Onion – 1 medium size cut into cubes
Red chillies – 3 – 4 to suit taste
Tamarind – a small piece
Method
In a kadhai, fry the washed mint leaves (without oil) till it becomes dry. Also fry the onion along with it. Allow to cool. Then grind all the ingredients in a blender, add water to get the consistency. You can store it for 2 – 3 days.

Beerakaya chutney (Ridge Gourd)
Beerakaya finely chopped – 1 medium size (peel the skin)
Green chillies – 2 nos finely chopped
Tamarind – a small piece
Coriander Leaves – a few sprigs
Method
In a kadhai, heat oil and season with mustard and channa dal. Then add the finely chopped beerakaya and green chillies and fry till it becomes dry. Allow to cool. Then grind all the ingredients in a blender, add water to get the consistency. Finely add the coriander leaves.

This is my entry to the "Less is More" event conducted by Nupur of "One Hot Stove".
Note: I have not considered Seasoning, Oil, Water and Salt as part of main ingredients