Khara Bath

 

         Khara Bath has its origin form the South Indian state of Karnataka. This breakfast dish is very easy and simple to prepare. It is prepared with semolina, mixed veggies and some vangi bath masala, which is the star ingredient. It is generally served with coconut chutney and sweet kesari bath as an accompaniment. 

          

               It is also called Chow Chow Bath or Masala Bath and is almost similar to veg. upma, except for the vangi bath masala that is used in this particular recipe. You can also use sambar powder instead, if the latter is unavailable. This one-pot meal is very healthy and nutritious and can be enjoyed any time of the day for a light meal. 

• 3/4 cup semolina / sooji 
• 2-3 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1 tsp. urad dal
• 1 tbsp. chana dal
• 2-3 dry red chilies
• 1 onion, chopped
• 1 tsp. grated ginger
• 1 tsp. grated garlic
• 2 green chilies, slit
• 1 sprig curry leaves
• 1 tomato, chopped
• 8-10 roasted cashew nuts
• 1/4 cup capsicum, chopped
• 1/4 cup beans, chopped
• 1/4 cup carrot, chopped
• 1/4 cup green peas
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. vangi bath masala powder
• 1/2 tsp. red chili powder
• 2 cups water
• 1-2 tbsp. fresh coconut, grated
• 1-2 tbsp. fresh coriander leaves, chopped
• 1 tbsp. ghee
• 1 tsp. lemon juice

          Heat a pan and dry roast the semolina for 2 minutes or till you get a nice aroma. Keep aside. 

          Heat oil in a pan and temper with mustard seeds, cumin seeds, urad dal, chana dal and dry red chilies. Sauté for a few seconds.

          Now add the onion, curry leaves, ginger, garlic and green chilies. Stir fry till light brown. Add the tomato and roasted cashews. Continue to sauté till well mashed. 

          Add the capsicum, beans, peas and carrot. Cook, covered on a low flame till all the veggies are cooked yet crunchy. 

         Add all the dry spices and give it a stir. Sauté till the spices turns aromatic. Add the water and bring it to a boil.

          Add the dry roasted semolina, little at a time and keep stirring continuously till it turns thick and starts to leave the sides of the pan. 

 

          When done, switch off the flame. Add the coconut, coriander leaves, ghee and lemon juice. Mix well and serve with coconut chutney for a nice comfort breakfast. 

  

                     Heat a pan & dry roast the semolina till you get a nice aroma. Keep aside. 

                     Heat oil & temper with mustard seeds, cumin seeds, urad dal, chana dal

                     and dry red chilies. Sauté for a few seconds.

                  Add onion, curry leaves, ginger, garlic & green chilies. Stir fry till light brown. 

                                  Add the tomato and roasted cashews. Sauté till well mashed. 

                    Add capsicum, beans, peas & carrot. Cook, covered on a low flame till all 

                    the veggies are cooked yet crunchy. 

                      Add all the dry spices & give it a stir. Sauté till the spices turns aromatic. 

                                 Add the water and bring it to a boil.

                      Add the dry roasted semolina, little at a time & keep stirring continuously

                      till it turns thick and starts to leave the sides of the pan. 

 

                     When done, switch off the flame. Add coconut, coriander leaves, ghee and 

                     lemon juice. Combine everything well.

                    Serve with coconut chutney for a nice comfort breakfast. 

Vangi Bath Masala Powder- 

• 1 tsp. oil
• 2-3 dry red chilies
• 1 tbsp. coriander seeds 
• 1 tsp. urad dal (split black gram)
• 1 tbsp. chana dal (Bengal gram)
• 1/4 tsp. fenugreek seeds 
• 1" cinnamon stick
• 2-3 green cardamoms
• 3-4 cloves 
• 1 tbsp. dried coconut

          Heat oil in a pan and sauté all the mentioned ingredients for 1-2 minutes or till you get a nice aroma.

          Keep aside to cool. Then grind into a fine powder and store in an air tight container.