Karnataka & Bangalore Special Kara Bath with Neer Chutney

Ingredients

• 1 cup Semolina (rava) (Fine grade, dry)
• 3 cups Water (Room temperature)
• 2 tablespoons Ghee (clarified butter) (For tempering and roasting)
• 12 pieces Cashews (Fry until light golden)
• 2 tablespoons Chana Dal (Bengal gram) (Divided: 1 tbsp for tempering, 1 tbsp for chutney)
• 1/4 teaspoon Turmeric powder (Adds color)
• 1 teaspoon Sugar (Balances flavors)
• 1 teaspoon Salt (Or to taste)
• 1 teaspoon Vangi Bath Masala (Store‑bought or homemade)
• 1/2 cup Mixed vegetables (carrot, beans, peas) (Finely diced)
• 1/4 cup Onion (Finely chopped)
• 1/4 cup Tomato (Finely chopped)
• 1/2 cup Fresh grated coconut (For Neer Chutney)
• 2 pieces Green chilies (Adjust to heat preference)
• 1/4 cup Coriander leaves (Fresh, chopped)
• 1/2 teaspoon Mustard seeds (For tempering chutney)
• 6 pieces Curry leaves (For tempering chutney)
• 1 piece Dried red chili (For tempering chutney)
• 1 teaspoon Oil (for chutney tempering) (Neutral oil)

Instructions

1. Heat ghee and fry cashews

   Place the small pan over medium heat, add 2 tbsp ghee and let it melt. Add 12 cashews and fry until they turn light golden brown, about 2 minutes. Remove with a slotted spoon and set aside.

   Time: PT2M

2. Temper with chana dal

   In the same ghee, add 1 tbsp chana dal. Fry for 3 minutes, stirring constantly, until it turns reddish‑brown and aromatic.

   Time: PT3M

3. Prepare vegetables

   While the dal is frying, finely chop onion, tomato, and dice mixed vegetables (carrot, beans, peas) so that total veg volume is 1/2 cup.

   Time: PT5M

4. Roast semolina

   Add the remaining 2 tbsp ghee to the large pan, increase to medium‑high heat, then add 1 cup semolina. Roast, stirring continuously, for 4 minutes until it turns light golden and emits a nutty aroma.

   Time: PT4M

5. Add water and seasonings

   Pour 3 cups water into the pan, then add 1/4 tsp turmeric, 1 tsp sugar, 1 tsp salt, and the chopped onion, tomato, and mixed vegetables. Stir quickly to combine.

   Time: PT2M

6. Incorporate Vangi Bath masala

   Sprinkle 1 tsp Vangi Bath masala over the mixture, stir well to distribute the spices evenly.

   Time: PT1M

7. Cover and finish cooking

   Reduce heat to low, cover the pan with a lid, and let the Kara Bath steam for 3 minutes without stirring.

   Time: PT3M

8. Prepare Neer Chutney – grind

   In the blender, combine 1/2 cup grated coconut, 2 green chilies, 1/4 cup coriander leaves, 1 tbsp roasted chana dal, and 1/2 tsp salt. Add 1/2 cup water and blend to a smooth, thick consistency similar to curd chutney.

   Time: PT5M

9. Temper the chutney

   Heat 1 tsp oil in a small pan, add 1/2 tsp mustard seeds, let them splutter, then add 6 curry leaves and 1 dried red chili. Fry for 30 seconds, then pour this tempering over the blended chutney and mix.

   Time: PT2M

10. Serve

    Place a hot mound of Kara Bath in the center of a serving plate. Drizzle or spoon the Neer Chutney around it, allowing the chutney to mingle with the semolina.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

55 g

Fat

12 g

Fiber

4 g

Ingredient Substitutions

• Instead of Semolina (rava): Coarse semolina, Cream of wheat (for texture)
• Instead of Ghee (clarified butter): Unsalted butter, Vegetable oil (less flavor)
• Instead of Cashews: Almonds, Pistachios
• Instead of Chana Dal (Bengal gram): Urad dal (split black gram)
• Instead of Sugar: Jaggery (same amount)
• Instead of Vangi Bath Masala: Curry powder (less authentic)
• Instead of Mixed vegetables (carrot, beans, peas): Frozen mixed veg
• Instead of Fresh grated coconut: Frozen grated coconut
• Instead of Green chilies: Jalapeño (less authentic)
• Instead of Coriander leaves: Cilantro
• Instead of Mustard seeds: Urad dal (for crunch)
• Instead of Dried red chili: Red chili flakes (1/4 tsp)
• Instead of Oil (for chutney tempering): Ghee (same amount)

Equipment Needed

• Large pan or kadai
• Small pan for tempering
• Blender or wet grinder
• Mixing bowl
• Ladle or wooden spoon
• Serving plate

Critical Steps — Do Not Skip

• Roasting semolina to a light golden color without burning.
• Tempering cashews and chana dal until fragrant but not over‑cooked.
• Maintaining the 3:1 water‑to‑semolina ratio for the right texture.
• Covering the pan and allowing the dish to steam undisturbed for the final 3 minutes.

Chef Tips from the Video

• Use a non‑stick pan for roasting semolina to prevent sticking.
• A pinch of sugar balances the savory spices and enhances the aroma.
• For extra zing, add a few curry leaves to the Kara Bath tempering along with the cashews.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days. Reheat gently on low flame with a splash of water.

Freezer: Not recommended; semolina may become hard and lose texture.

Room temperature: Can sit at room temperature for up to 1 hour; after that, refrigerate.

Make-Ahead Tips

• Soak chana dal for 30 minutes beforehand; it speeds up grinding for the chutney.
• Roast semolina in bulk and store in an airtight jar; it stays fresh for weeks.
• Prepare Neer Chutney up to the tempering step and refrigerate; add tempering just before serving.