Khara Bath | Kharabath Recipe

Ingredients

• 1 cup Rava
• 1 Onion Finely Chopped
• 1 Tomato Finely Chopped
• 1 Small Carrot Finely Chopped
• 1/4 cup Green Peas
• 1/4 tsp Sambar Powder
• 1/2 tsp Idli Podi/Chutney Powder
• 1/4 tsp Turmeric Powder
• 1 Green Chilli Finely Chopped
• 1 inch Ginger Finely Chopped
• 2 tbsp Grated Coconut
• 2 tsp Oil
• 2 tsp Ghee
• 1/2 tsp Mustard Seeds
• 1/4 tsp Cumin Seeds
• 1 tsp Urad Dal
• 1 tsp Chana Dal
• 1 Sprig Curry Leaves
• 3 cups Water
• Half Lemon/Lemon Juice as needed (optional)

Instructions

1. 1

   In a heavy pan heat 1 tsp ghee and add 1 cup rava, roast on low flame until it is nutty & fragrant without changing color. Remove and set aside.

2. 2

   In the same pan heat 2 tsp oil and 1 tsp ghee, add 1/2 tsp mustard seeds, 1/4 tsp cumin seeds followed by 1 tsp Urad Dal & 1 tsp Chana Dal. As they begin to turn golden brown, add 8-10 cashews.

3. 3

   As they turn golden brown, add 1 green chilli finely chopped along with 1” ginger finely chopped and a sprig of curry leaves. Fry for a minute.

4. 4

   Add 1 onion finely chopped. Fry on low flame until it is translucent.

5. 5

   Now add 1 tomato finely chopped and cook on low flame for 3-4 mins.

6. 6

   Next add 1/4 tsp sambar powder, 1/4 tsp turmeric powder and cook for a minute.

7. 7

   Add 1/4 cup green peas and 1 small carrot finely chopped (if using) and cook on low flame for 2-3 minutes.

8. 8

   Next add 3 cups water and mix well. Add salt as needed.

9. 9

   Add 1/2 tsp idli podi/chutney powder and mix it without any lumps.

10. 10

    Now add 2-3 tbsp grated coconut.

11. 11

    As the water begins to boil, add the roasted rava.

12. 12

    Mix it quickly without any lumps.

13. 13

    Keep it covered and cook on low flame for 7-8 minutes. It should look soft, but without any extra water.

14. 14

    Remove it from heat and let it rest for 5-10 mins. And then drizzle a few drops of lemon juice as needed and mix well.

15. 15

    Serve hot or warm immediately with coconut chutney and filter coffee!