Khara Bhath

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try Potato and Corn Rolls, Palazthappam, Avocado Toast , DRY FRUIT MODAK

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Ingredients

  • 1 cup - semolina
  • 1 cup - carrot grated coarsely
  • 12 - French beans finely chopped
  • 1/2 cup- peas, shelled, boiled
  • 1/2 - tomato finely chopped
  • 1 - onion finely chopped
  • 1 tsp - ginger grated
  • 1 stalk - curry leaves, chopped
  • 1 tbsp - coriander leaves finely chopped
  • 2 - green chillies finely chopped
  • 1 tbsp - fresh coconut grated
  • 1/4 tsp - turmeric powder
  • 3 pinches - asafetida powder
  • 1 tbsp - sour curds
  • Juice of 1 lemon
  • 5 - cashews, broken coarsely
  • 1 tsp - mustard seeds
  • 1/2 tsp - cumin seeds
  • Salt to taste
  • 2 tbsp - oil
  • 1 tbsp - ghee
  • 3 cups - boiling water

How to Make Khara Bhath

  • Heat 1 tbsp oil, add cashews and fry till light golden.
  • Add mustard and cumin seeds, allow to splutter.
  • Add asafoetida, curry leaves and stir.
  • Add semolina, turmeric powder, salt and stir continuously on low flame for 5 mins.
  • Take off fire, empty contents, keep aside.
  • Reheat pan with remaining oil.
  • Add ginger, chillies, stir to splutter.
  • Add all other vegetables, except coconut, coriander and tomatoes.
  • Stir-fry vegetables for 3-4 mins, or till cooked but firm.
  • Add coconut, stir and add roasted semolina.
  • Continue stirring to mix flavours well.
  • Add curd, boiling water while stirring carefully.
  • When all water has been absorbed, and the grain feels cooked, add tomatoes.
  • Add ghee, coriander, lemon juice and mix gently.
  • Cover and simmer for 2-3 minutes on low flame.
  • Serve hot with coconut chutney or lime pickle.

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