Khara Bath

Ingredients

• - spicy semolina upma
• - 2 tbsp ghee or oil
• - Spices as required
• - Salt to taste
• - Fresh coriander

Method

1. Dry roast semolina: Heat a heavy pan. Add 1 cup semolina and dry roast on medium heat 5-6 minutes stirring constantly until light golden. Set aside.
2. Make tempering: Heat 3 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.
3. Add aromatics: Add 2 green chillies, 1-inch grated ginger, 1 sprig curry leaves and a pinch of asafoetida.
4. Add onion: Add 1 large finely chopped onion. Cook 5-6 minutes until soft.
5. Add vegetables: Add 1 diced carrot, 5 diced beans and 2 tbsp green peas. Sauté 3 minutes.
6. Add water: Add 3 cups water. Bring to a full rolling boil.
7. Add salt: Add 1.5 tsp salt to the boiling water.
8. Add roasted semolina: While stirring add the roasted semolina in a steady stream. Stir vigorously to prevent lumps.
9. Cook on low heat: Cover and cook on low heat 5-6 minutes until semolina absorbs all water.
10. Serve: Add 2 tbsp ghee and mix well. Khara bath should be fluffy and well-spiced. Serve hot in Karnataka style with coconut chutney and a banana.