Khara bhath Recipe
Hereâ€™s yet another spicy recipe for all spicy food lovers. The name â€œKaara Baathâ€ in local dialect literally translates to Spicy Pudding. I have shared a couple of â€œupmaâ€ recipes in the past and todayâ€™s recipe comes close to that except for the fact that is had a wider mix of spices and hence a good recipe to add more vegetables than any upma.
Kaara Baath is one of the popular breakfast in south India, especially Karnataka. It is usually served with a side of coconut or tomato chutney and a small serving of Sweet Rava Kesari.
Just like Upma, the base for this recipe is coarse or fine semolina. If you are unable to have wheat-based rava or semolina, you can make the same recipe with oats or even Polenta. You can get a little creative by adding your choice of vegetables.
I added carrots and Bell Peppers to my recipe. Other than the vegetables, the secret for the wonderful taste is from the spice mixtures. Apart from the spices used for tempering, you will also need Vaangi Baath and Garam Masala as well.
Kaara Baath can be enjoyed as breakfast, lunch, or even as an evening snack. The trick in getting the authentic taste is by letting the vegetables cook in the same broth with all the spices added. Since the vegetables take longer to cook, you will need to add them well ahead of the Rava. I hope you try this traditional South Indian dish today and enjoy it!
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Here are the recipe detailsâ€¦.
Khara Bhath Recipe
- 1 cup fine Rava/ Semolina
- 3 cups water
- 1 chopped carrot
- 1 chopped capsicum Bell Pepper
- 1 medium size onion
- 1 to mato
- 2 tsp vangi bath masala MTR brand
- Â½ tsp red chili powder
- Â¼ tsp Garam Masala
- Â¼ cup cashews
- 3-4 tbsp coconut oil
- Place a pan over medium heat and dry roast the Rava/ Semolina until it gives off a roasted aroma. Place it aside.
- Fry the cashews with a teaspoon of oil and place it aside.
- In a big vessel add 3 tbsp oil and temper the following ingredients: Mustard seeds, Cumin, Chana dal, Urad dal, and few curry leaves. Allow them to splutter.
- Add green chilies and ginger sautÃ© for about 2 minutes or until the raw smell disappears..
- Add tomatoes and sautÃ© until they are soft and add remaining veggies. Cook for 30 seconds.
- Add 3 cups water and place a lid over the top and let it boil.
- While the water is boiling add one more tablespoon of oil.
- Add the roasted rava to this and whisk to get an even mix.
- Place a lid again and let it simmer for at least 3 minutes.
- Now, garnish with fried cashews and cilantro.
- Kaara Baath is ready! Serve hot with a side of coconut or tomato chutney and sweet Rava kesari.
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