Khara bath goes by different names like rava bath, masala bath, sooji bath, semolina bath, tomato bhath and chow chow bath. They all mean the same dish, kharabath. But, there are numerous variations to this tasty breakfast recipe, In fact, its a very popular restaurant item in Karnataka especially Bangalore and Mysore. I have eaten it numerous times at different places like the Brahmin’s coffee bar, Darshini, and MTR (Mavalli Tiffin Room). It never tastes the same in any of the restaurants I have eaten. There is always a difference in the flavor of khara bhath at each of these places.
Ingredients
Sooji 1 1/2 cup (upma rava/semolina)
Onion 1, medium size, finely chopped
Green chilies 3, slit length wise
Ginger 1/2 tbsp, grated
Carrot 1, small, peeled and finely chopped
Capsicum 1, very small, finely chopped
Green peas 1/4 cup
Tomato 1, very small, finely chopped (optional)
Fresh coriander 2 tbsps, chopped
Lemon 1 tbsp
Grated fresh coconut 2 tbsp
Cashew nuts 8-10
Turmeric powder 1/4 tsp
Curry leaves 1 sprig
Salt to taste
Dry roast and grind to a fine powder:
Coriander seeds 3/4 tsp
Dry red chili 2
Jeera a small pinch
Cinnamon 1/4
Clove 2
Urad dal 1/4 tsp
Chana dal 3/4 tsp
For tempering:
Ghee 3 tbsps
Oil 3 tbsps
Mustard seeds 1/2 tsp
Split urad dal 1 tsp
Cashew nuts 8-10, break into small pieces
Asafoetida pinch
Method* Heat a heavy bottomed vessel and add the semolina and reduce flame. Roast the sooji over low flame for 5-6 mins. It should not be roasted over a medium or high flame. Constantly mix the semolina while roasting it. Remove to a plate and set aside.
* In the same vessel, add 2 tbsp ghee and 3 tbsp oil. Once hot, add mustard seeds and allow to splutter. Add urad dal and allow the dal to turn light red, Add the cashew nuts and allow to turn a light golden brown, Add asafoetida, curry leaves and green chilies and mix.
* Add the chopped onions and saute for 3 mins. Add grated ginger, carrots, and capsicum and saute for 5 mins over low flame. Add salt, turmeric powder, and the ground khara bath powder and mix.
* Add the chopped tomatoes, and chopped coriander leaves and cook for 2 mins. Add the green peas and mix. Add 4 1/2 cups of water, place lid and bring to a boil. Remove lid and continue to boil for 3 more mins.
* Reduce flame to low, using your left hand slowly add the roasted semolina into the simmering water while constantly mixing the contents of the vessel with your right hand. You will need to use some muscle power here to thoroughly mix it without any lumps.
* Place lid and cook for 5 mins on low flame. Add a tbsp of ghee and lemon juice and mix well again. Turn off flame and remove to a serving bowl. Garnish with fresh coriander leaves and freshly grated coconut. Serve with coconut chutney or peanut chutney.