Kharabhath – Khara Bath Recipe – Masala Bath Recipe – Rawa Masala Bath Recipe

A variation of Uppittu/Upma.  This is a tasty breakfast or evening snack prepared using semolina and vegetables.  When this is served along with Kesaribhath/Sajjige a sweet dish it is called as chow chow bhath.  Wash this down with a cup of hot filter coffee.

Cuisine: Karnataka

Time Required: 30 Minutes
Serves: 4

Ingredients:
3 Cups Rawa/Semolina/Sooji
6 Cups Water
1 small Potato
2 Tomato
2 Onion
1 Carrot
5 Beans
¼ Cup Shelled Peas
¼ Cup Capsicum
3 – 4 tbsp Vangibhath Powder
3 – 6 tbsp Oil
1tsp Kadalebele/Bengal Gram
1tsp Uddinabele/Urad Dal/Black Gram split
1tsp Sasve/Mustard Seeds
1/4 tsp Turmeric Powder
Few Cashew nuts, fried in Ghee
Few Curry Leaves
Juice of 1 Lemon
1/2 Cup Grated Fresh Coconut
Few sprigs of Coriander leaves, chopped
1tbsp Ghee/Clarified Butter (Optional)
Salt to taste

Method:
Peel Potato, Carrot, and chop into small pieces.  String Beans and chop into small pieces.  Chop Tomatoes, Onion, and Capsicum.

Steam or boil Potato, Bean, Peas and Carrot for 5 minutes and keep it aside.  In a kadai/pan roast Rawa for 2 minutes and keep it aside. 

Keep water to boil and in the meanwhile heat Oil in a kadai and add Kadalebele/Bengal Gram, Uddinabele/Urad Dal/Black Gram split, Sasve/Mustard Seeds, and Turmeric powder. 

When the lentils turn pink and the Sasve/Mustard Seeds starts to splutter add Curry leaves.  Add Onion and saute for two minutes.  

Next add Capsicum and stir for a minute.  Add Tomatoes and cook until they turn soft.

Add the Rawa and the steamed/boiled Vegetables and mix well. 

Add Vangibath powder and Salt. 

Add boiling water and mix well. 

Close the lid and cook on medium flame for a minute.  Open the lid, add Lemon juice mix well and again close the lid and cook a minute.  Add Coconut and Coriander leaves and mix well.

Add Ghee, Cashew nuts, and mix well.  Remove to a serving dish.  Garnish with more Coconut and Coriander leaves.

Serve hot with your choice of chutney and raitha.

While serving you can mold it the Kharabath in a container and put it upside down on a plate.

Fryums like traditional Papad and Sandige are a great accompaniment with Kharabath.

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