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Karnataka & Bangalore Special Kara Bath with Neer Chutney
A fragrant, savory semolina (rava) dish from Karnataka, known as Kara Bath, paired with a cool, green Neer Chutney. The dish is enriched with ghee‑fried cashews, roasted chana dal, mixed vegetables and a pinch of Vangi Bath masala, delivering a flavor profile that’s both comforting and celebratory.
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Cost Breakdown
Critical Success Points
- • 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.
Safety Warnings
- • Hot ghee and oil can cause severe burns; handle with care.
- • Do not leave the pan unattended while roasting semolina; it can scorch quickly.
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