Kharabhat is a very famous dish in Karnataka region. Khara means the spicy version that uses Green chili and also the addition of spicy masala powder. It is almost a near cousin of Upma or Uppitu that is famous in South- India. Though both Upma and KharaBhath use similar ingredients, there are also some additional flavors added to the Kharabhath. Also, While Upma is a little bit Coarse, Kharabhat is in a bit soft version. The proportion of Rava to water is also important that makes out the difference. MTR restaurant in the Bengaluru area serves the tastiest Kharabhath along with the Kesari bhath. Kharabhath is usually served in a well of runny coconut chutney that elevates its taste and flavor. Try out this Kharabhath at home and enjoy the Karnataka flavors at home.
Ingredients
Instructions
- Heat a pan and dry roast Rava to golden brown color.
- Heat Oil + Ghee in a pan and add mustard seeds, channa dal, Clove + Cinnamon stick along with Green chilli and ginger.
- Add Onion and saute well. Let it turn transparent. Now add chopped tomatoes and mix till they turn mushy. Add turmeric powder and salt to quicken the process.
- Add green peas and saute till they combine.
- Spoon in a tsp of Vangibath powder. Give a good mix until it coats the onion and tomatoes.
- Add three cups of water and let it boil. Add a dash of hing powder and slowly add the roasted Rava to it. Take care to avoid lumps.
- Cook covered for 5 to 7 mins until it turns soft. Garnish with grated coconut and finely chopped coriander leaves. Kharabhath is ready to be served with a runny coconut chutney.
Notes
- Dry roasting the Rava is an important step. So don't avoid it.
- It is okay to replace Vangi bath powder if you don't have one. Replace it with the same quantity of Rasam powder.
- I have used Green Peas here. You can also add fine chopped Carrots and beans. Kharabhath can also be made with just onions and tomatoes too.
- The proportion of Rava to Water is important to achieve a soft textured Kharabhath. DOnot reduce water quantity.