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