Khara Bhath (Vegetable Rava Upma)Prep: 15 min Cook: 20 min Servings: 4by Hina Gujral170 recipes>
Khara Bhath ... the savory semolina porridge is the staple breakfast and teatime delicacy of Karnataka also known as Rava Upma in other Southern regions. Semolina is roasted and cooked with colorful vegetables to get the thick flowing porridge, icing on the cake is conventional tempering of mustard seeds, curry leaves, bengal gram and urad dal in mound of ghee (clarified butter).
- 1 cup Semolina
- 1 medium size onion, finely chopped
- 1 medium size carrot, finely chopped
- ¼ Cup peas (fresh/frozen)
- 1 green chillies, finely chopped
- 1 tsp ginger-garlic paste
- ¼ tsp asafoetida
- 6 - 8 cashews, sliced
- 5 - 6 curry leaves
- 1/2 tsp mustard seeds
- ½ tsp cumin
- 1 tbsp chana dal
- 1 tbsp split urad dal
- Salt, as per taste
- 2 tbsp ghee
- 1/2 tsp of turmeric powder
- 4 Cup of water
- To be ground into powder:
- 1 tbsp coriander seeds
- 1 dry red chili
- 1/2 inch piece of cinnamon
- 2 cloves
- 1 tsp gram dal
- 1 tsp urad dal
- To Garnish:
- 2 - 3 tsp grated coconut
- Juice of 1 lemon
- 2 - 3 tsp of ghee
- To prepare Khara Bhath first dry roast ingredients mentioned above under “to be ground into powder” in a pan over medium heat until aroma is released. Blend dry roasted in mixer to coarse powder. Set aside masala in a bowl until required.
- Dry roast semolina in a heavy bottomed pan over low to medium heat until light brown in color. Once semolina is roasted turn off the heat and transfer to a bowl.
- In a pan heat ghee over medium heat and roast cashew slivers until light golden in color. Transfer to a bowl and keep aside.
- In same pan add mustard seeds and let it crackle. Now add asafetida, cumin, gram dal and urad dal and fry until light brown.
- Add chopped green chillies, ginger garlic paste, curry leaves and fry for few seconds. Now add finely chopped onions and fry until they turn light brown in color.
- Now add finely chopped carrot, peas stir for few seconds. Cover the pan with a lid and cook for 2 minutes.
- Add turmeric, salt, powdered masala to the vegetables stir and cook for a minute.
- Meanwhile boil water in a large bowl in the ratio of (1C rawa:4C water) until it comes to roaring boil.
- Now slowly add boiling water to the vegetable masala, stir and cover it. Let it come to a boil once.
- When the water comes to boil add semolina in small portions to boiling water and continuously stir it to avoid lump formation. After all the semolina is added to water cover it and cook for 2-3 minutes on low flame until semolina is completely cooked.
- Turn off the heat add lemon juice to khara bhaath and mix well.
- Transfer to serving bowls garnish with chopped grated coconut and fried cashew nuts and serve. Add a dollop of ghee on top before serving.
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