Monday, 8 October 2012
Khara Bath or Semolina Upma
Semolina Upma or Khara Bath
Semolina/Rava - Medium size - 1/2 cup
Vegetables like sliced Carrots and Green Beans, and peas - 1/2 cup - boiled
Mustard seeds - 1/2 tsp
dry red chilly - 1/2
Urad dal - 1/2 tsp
Curry leaves - 4
Green chillies - chopped - 1
Ginger - sliced - 1/2 inch piece
Onions - chopped - 1/2
Tomato - chopped - 1
Rasam or Sambhar powder - 1 tsp
Salt - 2 tsp
Water - 2 cups
Ghee - 1-2 tbsp
Coriander leaves - chopped - 1 tbsp
Take a heavy bottomed regular pan or non-stick pan.
If you are making this first time, its easier in non-stick pan.
Keep the pan on low heat, add ghee, when lightly hot, add the mustard, urad dal, dry red chilly, curry leaves and allow to crackle. Now add ginger, green chillies and onions and fry till onions become translucent.
Now add the chopped tomatoes, rasam powder and salt and fry till tomatoes get really soft. Now add the boiled vegetables.
Meanwhile on the other stove, allow 2 cups of water to boil in a saucepan.
When the tomatoes are well done and ghee begins to separate, add the semolina/rava and fry for 1 minute.
Now pour the boiling water in the pan, cover and cook till the rava is cooked and all the water has evaporated.
The boiling water is added so that the semolina cooks quickly and does not get sticky incase its not fried well.
If using non-stick pan, you could cover it for just 1-2 minutes and then open the vessel and cook till all the water has evaporated out of the Semolina.
Now add the chopped coriander leaves and mix well.
Serve hot garnished with tomato slices and Coconut Coriander Chutney, just like served in "Darshini hotels" all over Bangalore and neighboring towns.