Here's yet another spicy recipe for all spicy food lovers. The name Khara Bath in the local dialect literally translates to Spicy Pudding. I have shared a couple of 'upma' recipes in the past and today's recipe comes close to that except for the fact that it had a wider mix of spices and hence a good recipe to add more vegetables than any upma recipe.
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Khara Bath or masala bath is one of the popular breakfasts 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 Khara bath 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 Bath powder and Garam Masala as well.
Ingredients notes
- Rava or semolina: This is the most important decision you will make that will determine the texture of Kara Baath. Using medium-coarse rava gives the perfect texture and spice level for this recipe.
- Vegetables: You can get creative here with your favorite veggies. I used carrots, capsicum, frozen peas, and tomatoes. Parsnips, beets are other choices that you could try.
- Vangi bath powder: You can find this in local Indian stores or at amazon.com. This spice mix enhances the Khara bath recipe with aroma from various spices. If you cannot get it, you can substitute it with coriander powder, cinnamon, and cardamom powder.
- Oil: Use olive oil or coconut oil for this masala bath recipe. Olive oil helps in bringing out the flavors from spices. Coconut oil brings an authentic flavor and is the option that is more commonly used. You would need 3- 4 tablespoon of either of these options.
- Cashews: Fried cashews add to the looks and taste immensely. They also give the dish a crunch in every bite.
How to make this recipe
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 them aside.
In a big vessel add 3 tablespoon oil and temper the following ingredients: Mustard seeds, Cumin, Chana dal, Urad dal, and few curry leaves. Allow them to splutter.
Add green chilies(optional) and ginger saute for about 2 minutes or until the raw smell disappears.
Add tomatoes and saute until they are soft and add remaining veggies. Cook for 30 seconds.
Add Vangi bath powder, Garam Masala, and chili powder and saute for another 15 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. Khara Bath is ready! Serve hot with a side of coconut or tomato chutney and sweet Rava Kesari.
Recipe FAQ's
If you cannot find Vangi bath powder, use 1 teaspoon coriander powder, ½ cinnamon powder, and ¼ teaspoon cloves powder.
This can be a make-ahead recipe. Prepare a big batch of 6-10 servings and store it in the refrigerator for up to 5 days. Serve it warm during mealtime.
Traditionally Khara bath or masala bath is not a vegan recipe as it is common to use ghee. I have replaced that with olive oil (or coconut oil) with no compromise in taste. With that minor change, the dish is now vegan.
Expert tips
- Be sure to use medium-coarse rava to prepare this masala bath recipe.
- Chop all the vegetables and keep them ready before you start cooking.
- Use oil as mentioned in the ingredient list to mimic the taste that you find in restaurants. Using less oil makes the rava too sticky and affects the texture.
Serving suggestion
Khara Bath can be enjoyed as breakfast, lunch, or even as an evening snack. The trick in getting an 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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📖 Recipe
Khara Bath Recipe
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 1 cup Rava/ Semolina
- 3 cups water
- 1 chopped carrot
- 1 chopped capsicum - Bell Pepper
- 1 medium size onion
- 1 green chilies - optional
- ½ teaspoon grated ginger
- 1 tomato
- 2 teaspoon vangi bath masala - MTR brand
- ½ teaspoon red chili powder
- ¼ teaspoon Garam Masala
- ¼ cup cashews
- 3-4 tablespoon coconut oil - Or olive oil
- 1 strand curry leaves - optional
Instructions
- Place a pan over medium heat and dry roast the rava until it gives off a roasted aroma. Place it aside.
- Fry the cashews with a teaspoon of oil and place it aside. ( or use roasted cashews)
- In a big vessel add 3 tablespoon 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 saute for about 2 minutes or until the raw smell disappears.
- Add tomatoes and saute until they are soft and add remaining veggies. Cook for 30 seconds.
- Add Vangi bhath powder, Garam Masala, and chili powder and saute for another 15 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.
- Khara Bath is ready! Serve hot with a side of coconut or tomato chutney and sweet Rava kesari.
Video
Notes
- Be sure to use medium-coarse rava to prepare this masala bath recipe.
- Chop all the vegetables and keep them ready before you start cooking.
- Use oil as mentioned in the ingredient list to mimic the taste that you find in restaurants. Using less oil makes the rava too sticky and affects the texture.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Manjula says
I made this and my family loved it. thank you for the recipe.
Uma Raghupathi says
Thank you, Manjula