KHARA BHATH (KARNATAKA STYLE)

During my frequent Bangalore visits, my son took me to various food outlets in the city. I am amazed to see so many variations in the breakfast items of Karnataka. One such item is Khara bhath. This is a variation to the rawa upma we make at Tamil Nadu, but somewhat similar to that , with a different taste. It tasted awesome with ghee and butter and so silky, melting in the mouth with coconut chutney alongwith filter coffee. I was tempted to make it at home and needless to say, it was delicious.

INGREDIENTS:

Rawa(sooji) - 1 cup
Carrot, shelled peas, beans - 1/2 cup

Tomato - 1
Mustard seeds - 1/4 tsp.
Urad dhal - 1/2 tsp.
Dry red chilly - 1
Turmeric powder - a pinch
Bhath powder - 2 tsp. 
Green chilly - 1
Grated ginger  - 1/4 tsp.
Curry leaves - few
Coriander leaves - few
Oil - 2 tablespoons
Ghee - 1 tablespoon OR Butter - 1 tablespoon.
Water - 2 1/4 cups
Hing - 1/8 tsp.
Grated coconut - 2 tsp. 
Salt - to taste
Cashews - 6
Lemon juice - 1 tsp.

TO POWDER:

Coriander seeds(Dhania) - 2 tablespoons
Gram dhal - 1 tsp.
Urad dhal - 1 tsp.
Dry red chillies - 3
Cinnamon stick - 1"
Cloves - 2
Hing
Dessicated OR fresh scraped coconut - 2 tsp.

METHOD:

Chop all the vegetables finely. Slit green chilly into two.
(Onions are optional. I didn't use it). 

In a pan, dry roast the items given in "TO POWDER" in a medium flame, When cool grind in a mixie to a powder. This can be stored in a bottle and used when making any bhath.

In a kadai, dry roast rawa till a nice aroma comes. Keep aside.

Heat a spoon of ghee, fry the cashews till golden brown and keep aside.

In the same kadai, heat oil, ghee and add mustard seeds. When it splutters, put in urad dhal, hing and chillies. When they turn golden brown, add turmeric powder, chillies, curry leaves and tomatoes. Saute for a minute and then add finely chopped vegetables. Saute again for a minute. Now add water and salt. When it starts boiling gently add roasted rawa and quickly stir so that no lumps are formed. Now add the bhath powder and mix well. Cover with a lid till cooked. 

Add ghee or butter, roasted cashews and grated coconut. Mix well.

Squeeze the juice of the lemon and garnish with coriander leaves. Serve hot with coconut chutney alongwith filter coffee.