Ingredients

For Khara Bhath

• 3 tablespoons oil
• 1 tablespoon ghee/clarified butter
• 10-12 cashews
• 1 teaspoon urad dal
• 1 teaspoon chana dal
• 1 teaspoon mustard seeds/rai
• 1 teaspoon ginger finely chopped
• 2 green chillies finely chopped
• 12-14 curry leaves
• ½ cup onions finely chopped
• ¼ cup carrots finely chopped
• ¼ cup french beans finely chopped
• 2 tablespoons green peas
• 1 cup suji/rawa
• ½ cup tomatoes finely chopped
• 3½ cups hot water
• salt to taste
• ¼ teaspoon turmeric powder
• ½ teaspoon red chilli powder
• 1 teaspoon sugar
• 2 tablespoons fresh grated coconut
• 2 teaspoons vangi bhath masala
• 2 tablespoons fresh coriander
• 2 tablespoons ghee/clarified butter

Main Equipment Used

• Non-Stick Kadhai: https://amzn.to/3ZknTaS
• High Power Mixer Grinder: https://amzn.to/2GVmyRI
• Induction Cooktop: https://amzn.to/2Jkn4px

Steps In Making Khara Bhath

1. Heat oil and ghee in a kadai. Now add cashews and roast till light golden brown in colour. Once done remove them in a plate.
2. In the same oil add urad dal, roasted chana dal and mustard seeds and roast till the dal turns light golden brown in colour.
3. Further add ginger, green chillies and curry leaves and roast for another few seconds.
4. Now add onions and sauté it for a minute.
5. Now add carrots and french beans and cook for couple of minutes.
6. Add peas and cook for a minute.
7. Now add the suji and roast on medium heat for 3-4 minutes.
8. Further add tomatoes and cook for a minute.
9. Now add hot water, turmeric powder, red chilli powder, sugar, salt and mix well. Cover it with a lid and cook on low heat for 3-4 minutes.
10. Once done add fresh grated coconut, vangi bhath masala, fresh coriander, cashews, ghee and mix well. Khara bhath is ready. Serve hot with the coconut chutney.

Recipe Notes

• Add hot water to avoid any lumps.
• You can add any vegetables of your choice, just make sure they are finely chopped.
• Measure suji and water from the same cup.

Ingredients

For Coconut Chutney

• 1 cup fresh coconut
• 1 inch ginger
• 3 green chillies
• 3 garlic cloves
• 1 lemon size tamarind
• 1 tablespoons roasted chana dal
• 1 teaspoon cumin seeds
• salt to taste
• water as required

For tempering

• 2 tablespoons oil
• ½ teaspoon mustard seeds
• ½ teaspoon urad dal
• 1 pinch asafetida/ hing
• 2-3 dried red chillies
• few curry leaves

Steps In Making Coconut Chutney

1. In a mixer grinder add all the ingredients and grind them until smooth.
2. Add water to give it a runny consistency.
3. For tempering, heat oil in a pan and then add mustard seeds, urad dal, asafetida and dried red chillies.
4. Further, add fresh curry leaves and sauté for a few seconds.
5. Now pour the hot tempering on the coconut chutney and mix well.
6. Serve with Khara bhath.

Note– Please read recipe notes in the end.

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