What is Kharabhath?
Kharabhath in Kannada means Khara = spicy, bhath = any savoury pudding / rice based dish. In this case, it's a upma-look alike but several notches higher... and spiced up with a secret ingredient. This Kharabhath is eaten both for breakfast or an evening snack / tiffins. It is usually made with onions / tomatoes and some veggies , but during the Avarekai (hyacinth beans) season, we add the beans to make a different version like this Avarekai Kharabhath Read on to find out more
Kharabhath and some Bangalore nostalgia...
I have adapted from what I have eaten and remembered of Veena stores, in Malleswaram (Bangalore). Almost just a hole in the wall eatery, which doesn’t even feature a menu card, and the popularity from its patrons is so high that this place just makes very few dishes and they all get sold out within 1-2 hours. I chose two dishes from this store’s repertoire and post one today. The other one will follow soon .This is so good to go on it’s own without any accomplishments but some people prefer plain coconut chutney. A close cousin with some variations is the Rava Vangibhath
How is Kharabhath different from Upma?
Khara bhath means spicy pudding and this is what differentiates it from rava Upma or rava kichadi or other similar looking semolina puddings is the liberal use of vangibhath powder in this recipe.
What are the ingredients that go into Kharabhath?
- You may also use any vegetables of your choice or even make this onion free .
- But tomato is definitely used here to provide a tangy offset to the otherwise spicy upma.
- Semolina or Upma Rava / Sooji is used as the base. You may use plain Sooji or roasted sooji.
- Vangibhath spice powder is the USP of this recipe. If you dont have that on hand, use the following recipe in the NOTES section to make an instant Spice mix.
- An oil + ghee mixture is preferred as the fat here although some families make it exclusively in oil only.
Other speciality Breakfast / Tiffin dishes from Karnataka you make like:
- Sabbakki Soppu Thalipitta (Dill leaves flat bread)
- Bonda Soup (Lentil based dumplings in a spicy soup)
- Gojjavalakki (Tamarind Poha)
- Avarekaalu Upma (Field beans upma)
Let's get to making Kharabhath now
Prep time - 15 Mins ; cook time - 15 Mins ; serves - 3~4
Ingredients
- Semolina - 1.5 cups
- Oil - 3 Tbsp
- Turmeric - ¼ tsp
- Salt - to taste
- Green chillies - 2 (slit lengthwise)
- Vegetables - 1 cup (I used carrots, beans, bell pepper, potatoes green peas)
- Onions - 1 medium (optional)
- Ripe Tomatoes - 2 medium (finely diced)
- Vangibhath powder - 3 teaspoon (see Notes to make instant Vangibhath powder)
- Jaggery - ½ Tbsp
- Tempering - mustard seeds, hing, urad dal, asafoetida, curry leaves
- Garnish - chopped coriander leaves
Method:
- Cook beans, carrots, peas, potatoes in 2.5 cups of hot water with a pinch of salt till al dente . Drain the water and keep aside. Retain the water as well.
- Meanwhile , In a pan, heat 2 tablespoon oil, splutter mustard seeds and urad dal, hing, curry leaves and chillies. Once the dal turns slightly brown add the rava / semolina and roast for 3-4 Mins on low flame till a nice aroma comes out. Roasting well ensures the upma isn’t sticky. Transfer to a plate , let cool.
- In the same pan, add the remaining oil, add turmeric, fry onions till translucent. Add bell peppers and fry them. Now add the tomatoes and sauté till they are nicely cooked and mushy. Add vangibhath powder and jaggery at this stage and let the masala cost all the veggies at this stage.
- Add the par boiled vegetables and the reserved water and let it come to a rolling boil.
- Add salt and the roasted semolina / rava to this hot boiling mixture in the pan, and mix well to prevent it from being lumpy.
- Cover and cook for 6-7 Mins on low-medium flame.
- Finish with chopped coriander and serve kharabhath hot with coffee or tea 🙂
Kharabhath | Spicy Veg Upma from Karnataka
Equipment
- Ladle
- Kadai
- Knife
Ingredients
- 1.5 Cups Semolina aka rava/Sooji
- 3 tablespoon Oil
- ¼ teaspoon Turmeric
- 1 teaspoon Salt
- 2 Green Chillies
- 1 cup Mixed vegetables
- 1 Onions Optional
- 2 Tomato Ripe and diced fine
- 3 teaspoon Vangibhath Powder See notes to make an instant Spice powder
- ½ tablespoon Grated Jaggery
- 1 teaspoon Mustard seeds
- ½ teaspoon Urad dal / Split black gram
- 1 sprig Curry Leaves chopped fine
- 1 teaspoon Fresh Coriander Finely minced
Instructions
- Cook beans, carrots, peas, potatoes in 2.5 cups of hot water with a pinch of salt till al dente . Drain the water and keep aside. Retain the water as well.
- Meanwhile , In a pan, heat 2 tablespoon oil, splutter mustard seeds and urad dal, hing, curry leaves and chillies. Once the dal turns slightly brown add the rava / semolina and roast for 3-4 Mins on low flame till a nice aroma comes out. Roasting well ensures the upma isn’t sticky. Transfer to a plate , let cool.
- In the same pan, add the remaining oil, add turmeric, fry onions till translucent. Add bell peppers and fry them. Now add the tomatoes and sauté till they are nicely cooked and mushy. Add vangibhath powder and jaggery at this stage and let the masala cost all the veggies at this stage.
- Add the par boiled vegetables and the reserved water and let it come to a rolling boil.
- Add salt and the roasted semolina / rava to this hot boiling mixture in the pan, and mix well to prevent it from being lumpy.
- Cover and cook for 6-7 Mins on low-medium flame.
- Finish with chopped coriander and serve kharabhath hot with coffee or tea 🙂
Notes
- Coriander seeds (dhaniya seeds) – 4 tbsp
- Channa Dal (Bengal gram) – 1 ½ tsp
- Cloves – 1
- Cinnamon – ¾ – 1 inch long
- Marathi moggu – 1 or 2 (totally recommended for this spice powder)
- Red dry chilles – 4 nos
- Kashmiri Mirch – 4 nos
- Oil to fry spice – 1 tbsp
- Dry Copra grated – 3 tablespoon (optional, but greatly adds to the texture and flavor)
vaishali sabnani says
We all have memories of street food from our favorite places or home town , and that makes hese foods special. Lovely Kharabhat, and let me make this to know the difference, first let me get the spice powder.
Sandhiya says
Kaharabath is quite popular in Bangalore and i never had chance to taste from restaurant, but i often make them at home and like it. Kaharabath sounds delicious and so far haven't used jaggery, will give it a try next time.
Priya Suresh says
All time favourite and i never fail to get this Kharabhath whenever i make a trip to Bangalore, have few fond memories about this fabulous dish. My mouth is just watering here.
Gayathri Kumar says
Though I lived in Mysore, I never had kaarabhat. I was not a great fan of rava based dishes that time. But now looking at your recipe, I know I missed it. This looks so spicy and so inviting..
Pavani says
Lovely upma Kalyani. I'm not a big fan of upma, but this version of kharabhath with vangibath powder sounds flavorful and delicious. Would love to try this soon.
Archana says
Awesome can you believe it I have never eaten Kharabhath in fact I think I did not know what it was though i heard about it. Will try making it soon.
Kalyani says
yum idhar aaja Arch!! let me make this for u..
Padmajha says
I have never tasted this dish Kalyani but heard a lot about it. I surely missed tasting this dish when I visited b'lore last time. Vaangi bhath powder in upma sounds really delicious and I think I will make your version before I go to Bangalore to taste this dish!
Harini R says
Wow! I was not aware that kharabath uses vangibath powder. Very flavorful for sure. Bookmarked.
Srividhya says
I love the mixed veggie khara bhaath... IMO, this would definitely fit the street food theme. Love that addition of Vaangi bhath podi
Sharmila kingsly says
Love kharabath one of my fav from Karnataka food with some rava kesari it tastes delicious!!
Srivalli says
Making this with Vangi Bath Masala makes this so spicy and interesting. Very good choice for the letter.
Mayuri Patel says
I lived in Bangalore for 4 years and didn't get a chance to taste kharabhath. Your preparation looks so delicious. Its going on my 'must try' list.
Priya Srinivasan - I Camp in My Kitchen says
semme setup kalyani, kharabhath and coffee, awesome. Some spicy, tangy kharabath and a sip of coffee, ultimate!!!
Sandhya Ramakrishnan says
I have heard that Khrabhath is very famous in Bangalore restaurants. I have not yet tasted them in a restaurant, but your recipe looks so good. This will be a great breakfast with a cup of coffee.
Suma Gandlur says
A perfect breakfast and love the set up of kharabhath and coffee. Now I need some kesari bhath to go with it. 🙂
preeti garg says
Khara bhaath is perfect option for healthy meal in breakfast,,, love it.
hem lata srivastava says
I have never ever tasted kharabhat or never tried to make it by myself, it looks so tempting. Now I am going to try it soon.
Kalyani says
Thank you, Hema ji. Please do try it sometime
Jayashree T.Rao says
All kannadigas can relate to kharabhat and idli of Bangalore city. This is one dish we relish at home, the addition of the spice powder does give a good taste to it.
Kalyani says
Agree Jayashree. Bangalore and Kharbhath goes together..
Mayuri Patel says
Kalyani, not fair at all, you're making my mouth water and now I'm craving for the famous combo of kharabhath and kesari bath. Best ever breakfast combination available in Bangalore. I had no idea that kharabath used the famous vangibhath powder. Since I can't go to Bangalore at the moment, will have to follow your recipe to prepare it at home.
Kalyani says
Thanks Mayuri.Wish I could send some to you:-)
Preethi Prasad says
I can relate to this kharabath and Bangalore nostalgia. A glass of filter coffee and Kesaribath is a complete breakfast. It is so flavourful and Delish . A lot memories associated with this dish. You kharabath looks super tempting.
Kalyani says
yes preethi. this is definitely a delish dish from bangalore
Jolly Makkar says
Kaharabath is quite popular and my fav dish in Bangalore and I loved the restaurant style only. Yours recipe sounds flavorful and delicious. Would love to try this soon.
Kalyani says
THank you Jolly ! hope you get to make this soon !