KHARA BATH / RAVA BATH
This is a popular dish of Karnataka and similar to rava/ sooji upma with slight variations. I’ve prepared this with tomato and cabbage as I’m tired of using mixed veggies and tempered it with whole Garam masala as we do for rava kichdi. It’s a good alternate from the usual upma. Adding tomatoes gave a good taste. Serve this with coconut chutney and that’s the ultimate and surprisingly my kid also liked it. It’s interesting if we introduce slight changes in the way we cook.
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- Semolina/rava/sooji – 1 cup
- Onion, thinly sliced – 1 large
- Tomato, finely chopped – 1 large
- Shredded cabbage -1/2 cup
- Ginger and garlic, finely chopped -1/2 tablespoon each
- Green chilli, split -1
- Turmeric powder -1/4 teaspoon
- Red chilli powder – 1/2 teaspoon
- Any vegetable oil – 2 or 3 tablespoons
- Finely chopped coriander leaves
- Salt to taste
- Bay leaf -1
- cinammon stick -1/2 inch
- cloves -2
- Green cardamom -1
- Fennel seeds – 1/4 teaspoon
- A sprig of curry leaves
- Clarified butter/ ghee – 1 table spoon
– First dry roast semolina and keep aside. Let it cool.
– Heat a thick bottomed pan/ kadai ,pour clarified butter and fry the ingredients given for tempering. Crush the fennel seeds and add to give a nice aroma.
-Then add onion,green chilli & sauté well until the onion becomes translucent and then add ginger garlic paste & fry until the raw smell goes.
-Then add chopped tomatoes and fry till its mushy. Add cabbage and the spice powders and salt. Now add water. The ratio is 1 :3 cups of water.
-When the water started boiling add semolina and keep the flame in low. Stir continuously to avoid the lumps and add oil. Allow it to cook for 5 minutes with the lid closed and in low flame. Have a check in between. Serve it with coconut chutney.