Khara Bhath Recipe – South Indian Rava Bhath
Embark on a culinary journey to South India with this delectable Khara Bhath, a vibrant and savory dish made with semolina, an array of vegetables, and a melange of spices that promise to awaken your taste buds. Traditionally enjoyed as a breakfast dish, Khara Bhath is not only filling but also bursting with flavors, making it a beloved staple in Karnataka. This easy-to-follow recipe is perfect for both novice and experienced cooks, providing a delightful way to savor South Indian cuisine.
Ingredients
| Ingredient | Quantity |
|---|---|
| Sooji (Semolina/Rava) | 1 cup |
| Onion (finely chopped) | 1 |
| Tomato (chopped) | 1 |
| Green Bell Pepper (Capsicum, chopped) | 1 |
| Mixed Vegetables (beans, etc.) | 3/4 cup |
| Ginger (finely chopped) | 1 |
| Green Chillies (slit) | 2 |
| Vangi Bath Powder | 3 teaspoons |
| Water | 3 cups |
| Lemon (juiced) | 1/2 |
| Coriander (Dhania) Leaves | To garnish (as required) |
| Fresh Coconut (grated) | To garnish (as required) |
| Salt | To taste |
| Mustard Seeds | 1 teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
| Chana Dal (Bengal Gram Dal) | 1/2 teaspoon |
| Cashew Nuts | A few |
| Curry Leaves | A few |
| Dry Red Chillies (broken) | 1 |
| Turmeric Powder (Haldi) | 1 pinch |
| Sunflower Oil | For cooking |
| Ghee | 1 tablespoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~350 |
| Protein | ~10g |
| Total Fat | ~15g |
| Carbohydrates | ~50g |
| Fiber | ~3g |
| Sodium | ~400mg |
Preparation Time
| Activity | Time |
|---|---|
| Preparation | 10 minutes |
| Cooking | 30 minutes |
| Total Time | 40 minutes |
Serving
| Servings | 2 |
|---|
Instructions
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Prepare Ingredients: To begin crafting your Khara Bhath, gather all the ingredients to ensure a smooth cooking process. This preparation will make it easier to follow through with the steps.
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Roasting the Semolina: In a pan over medium heat, dry roast the semolina (sooji) until it turns a light golden color and emits a nutty aroma. Stir continuously to prevent it from darkening too much. Once roasted, set it aside to cool.
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Tempering: In a kadai (wok), heat a combination of sunflower oil and ghee. Once the oil is hot, add the mustard seeds and allow them to splutter. Next, add the urad dal and chana dal, stirring them until they become crisp and lightly browned.
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Sauté Vegetables: Add the finely chopped onions and capsicum to the kadai. Sauté them until they are tender and the onions become translucent. Then, incorporate the ginger, green chillies, and mixed vegetables, stirring to combine.
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Seasoning: Sprinkle in a little salt and turmeric powder. Continue to sauté until the vegetables are tender. Once ready, add the Vangi Bath powder and mix well to coat the vegetables evenly.
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Cooking the Mixture: Pour in the 3 cups of water and add salt to taste. Allow the mixture to come to a boil. Once boiling, reduce the heat to a simmer and gradually add the roasted semolina. As you add it, use one hand to sprinkle the semolina while stirring with the other hand to avoid lumps.
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Final Cooking: After all the semolina is added and well combined, cover the kadai with a lid and let it cook for an additional 2-3 minutes, allowing the rava to absorb the flavors and fully cook.
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Serving: Once done, switch off the flame and scoop the Khara Bhath into serving bowls. Garnish with freshly chopped coriander leaves and grated coconut for added flavor and texture.
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Accompaniments: Serve your Khara Bhath hot, accompanied by South Indian Coconut Chutney and a steaming cup of Masala Chai for a complete and satisfying breakfast experience.
This Khara Bhath recipe is an excellent way to introduce the vibrant and aromatic flavors of South Indian cuisine into your kitchen. Whether you’re serving it on a leisurely weekend or as a quick weekday breakfast, it promises to delight your taste buds and nourish your body. Enjoy your cooking adventure!
