Kara Bath with Neer Chutney
Kara Bath is made with Semolina (Rava) and some vegetables combined with Vangi Bath Powder. This tastes excellent when eaten hot with Neeru Chutney. This is a favorite breakfast dish for most Bangalurians and people all over Karnataka state.
At first sight it looks like Upma to which turmeric and some vegetables may have been added. But it is very not Upma. It is quite different actually. It is eaten with Neeru Chutney which is watery thin. People of Bengaluru like to eat even Idli and Dosa with this Neeru chutney.
You may also like this Recipe Tomato Bath
Do look at the detailed recipes presented below of both Kara Bath and Neeru Chutney.
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Tips
Vangi Bath:
Rava:
• Roast the Rava in ghee over very low flame, taking care to stir all the time. Remove from fire when done with a fragrant aroma, If the semolina is roasted well, the Bath will come out soft and delicious.
Vegetables:
• Barring onion and tomato, all other vegetables (like Beans, and Peas)for Kara Bath should be about half the weight of the Semolina being used to make Kara Bath. Onion should be about the same as the weight of Semolina This ratio will ensure good taste of the dish..
Water:
• Use hot water in the ratio of 1 cup semolina to three cups of water.
Fresh Coconut:
• This ingredient is highly recommended. Try to grate the coconut to a thicker grate size. If the piece is rather large it gives a good crunch while eating.
Vangi Bath Powder:
• One teaspoonful of Vangi Bath Powder will be sufficient if you are cooking one cup of Semolina. Nor more than that. One teaspoonful is sufficient to give a good flavour to the dish.
Roasted Gram for Neeru Chutney:
• Do not use too much of roasted gram. (Phutana). Only sufficient roasted gram should be used to keep the chutney from becoming too watery and flowy.
• The amount of water to be used should be enough to prepare the chutney in the consistency of thick Sambar. The Neeru Chutney is very tasty.
Lastly:
• Some people like to add Jaggery into the chutney in order to balance the flavours. I have not added any Jaggery. I leave it to your choice.
Kara Bath with Neer Chutney - Recipe Video
Kara Bath with Neer Chutney
Prep Time 5 mins- Cook Time 20 mins
- Total Time 25 mins
Serves 4
Ingredients
-
For Kara Bath:
- 1 cup Rava (Semolina)
- 3-4 tbsp Ghee
- 2 tbsp Oil
- 1 tbsp Rai (Mustard seeds)
- 1/2 tbsp Chana Dal (Bengal Gram)
- 1/2 tbsp Cumin
- 2 Sprigs Curry Leaves
- 1 tbsp Ginger (Grated)
- 2 Green Chilliles (Finely Chopped)
- 1 cup Onion (Chopped)
- Salt (as per taste)
- 2 tbsp Carrot (Grated)
- 2 tbsp Beans (Chopped fine)
- 2 tbsp Capsicum (finely chopped)
- 2 tbspp Peas
- 1/4 cup Tomatoes
- 1/2 tbsp Turmeric
- 1 tbsp Sugar
- Coriander (a small bunch)
- 1 tbsp Vangi Bath Powder
- 1 tbsp Lemon Juice
- 2 tbsp Fresh Coconut (Grated)
-
For Neeru Chutney:
- Ginger (One Inch)
- 10-12 Garlic (Small)
- 4-5 Green Chilli
- Coriander (a small bunch)
- 15-20 Leaves Mint
- Salt
- 2 tbsp Roasted Gram (Phutana)
- Tamarind
- 250-300 ml Water
- 200 gms Fresh Coconut
-
Seasoning for Neeru Chutney:
- 1-1 1/2 tbsp Oil
- 1/2 tbsp Rai
- 1 tbsp Chana Dal (Bengal Gram)
- 1/2 tbsp Cumin
- 2 Dry Red Chillies
- 2 pinches Asafoetida
- 2 Sprigs Curry Leaves
Instructions
-
Heat the oil and Ghee together to prepare the Kara Bath. Add the seasoning Rai, Chana
Dal, Zeera and Curry Leaves and fry well.
-
Add grated ginger chopped greenchilliies chopped onion to the seasoning and fry till onion turns soft. Now add Capsicum,
Peas and Carrot to the onion and fry for 2-3 minutes.
-
Add Semolina to the fried vegetables and roast on low heat till Rava changes colour.
-
At this stage add chopped tomato and fry for 2 minutes. Add boiling water, sugar and
turmeric. Mix well and let the mixture come together well without forming lumps.
-
Once the water is absorbed and the semolina mixture thickens, sprinkle Vangi bath Powder some Kothmir on
top and pour 1 tbsp of Ghee over the mixture. Leave it
covered on the flame for 2-3 minutes more.
-
When you see that the Semolina is cooked. Add another 1 tbsp Ghee. Leave it
covered on the flame for 3-4 minutes
-
Before taking the vessel down from the fire, sprinkle grated fresh coconut coriander and lemon
juice. Mix well
-
Grind all the ingredients for Chutney along with a little water. Then add a cup of water and
thin out the chutney
-
Heat oil and fry all the seasoning ingredients on medium flame till a nice brown. Mix this into
the Chutney.
-
Serve the Kara Bath in the centre of a plate. Pour Neeru Chutney all around the Kara Bath.
Enjoy the dish!
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