This dish is very popular in South India and is usually eaten for breakfast. In our family, it’s usually something that we enjoy for a quick and hearty lunch or dinner too! It’s full of veggies, packed with flavor, and couldn’t be easier to make!
Khara Bath
Servings: 4
Ingredients
- 1/4 cup raw cashews
- 1/2 cup chopped onion
- 1/2 cup diced carrots
- 2/3 cup peas
- 1 tomato chopped
- 1 cup Soji/Upma Rava cream of wheat
- 3 cups hot water
- 1 tsp mustard seeds
- 1 tsp whole cumin
- Pinch Asafetida
- 2 tsp salt or to taste
- 1/4 tsp turmeric
- 2 tsp sambar powder
- 1/2 tsp red chili powder
- 5 curry leaves
- 2 tbsp chopped cilantro
- 3 tbsp ghee divided
Instructions
- Heat a pan over medium heat and add 1 tbsp ghee or oil.
- Add the cashews and roast until golden brown. Set aside.
- To the same pan, add 1 tbsp ghee and the rava.
- Roast until lightly golden brown and has a deeper, slightly nutty smell. Set aside.
- Add 1 tbsp oil to the pan, along with mustard seeds, cumin, turmeric, Asafetida, and curry leaves.
- When the seeds start to pop and sizzle, add the onion and sauté until softened.
- Add the rest of the veggies and sauté until fork tender.
- Add the sambar and chili powders and salt and mix well.
- Add the water and bring to a boil.
- Add the roasted rava slowly, mixing well between each addition.
- When the water has been mostly absorbed, cover with a lid and simmer for 2 minutes.
- Remove the lid, add the cilantro and remaining tablespoon of ghee, and mix again.
- Serve hot with chutney, pickle (Indian style), or yogurt!
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