Finger Licking Food: Sunday Special : Kharabath

Kharabath & Kesaribath are traditional popular dishes served in combination in South Karnataka. Kharabath is basically like regular Upma/uppittu but with a slight change. Kesaribath is a light sweet dish which can be made in a flash and goes great with Kharabath.

For both dishes you need Rava (Semolina). This needs to be roasted lightly on a slow flame till its fragrant before it can be used in any dish. You will know when its roasted when it becomes light and easy to stir, also you can smell it. When you buy Semolina from the store, roast it and store it in a air-tight container so that it will be ready to use when you need it. Roasting also keeps bugs away.

Kharabath:

You will need:

1 portion Regular Rava(roasted)
2 portions Water
1 onion chopped
1 tomato cubed
5 green chillies
Few curry leaves
2-3 tbsps Oil
½ tsp Mustard seeds
½ tsp Urad dal
¼ tsp Chana dal
Salt to taste
½ tsp of lime juice
Chopped coriander
Grated fresh coconut for garnishing

Heat oil in a non-stick pan. Add mustard and when it begins to splutter add urad dal and chana dal. Stir for a minute till it browns slightly.
Now add the chopped onions, sauté till onions become soft. Add the tomatoes and stir till they are soft too.
Add measured hot water and bring to a boil. Add chopped coriander, salt and lime juice.
When the water begins to boil reduce the flame to low and add the rava slowly with one hand while stirring continuously with the other hand to avoid lumps. Mix well and cook on low flame for 3-5 minutes till done.
Garnish with grated fresh coconut and serve hot.

Kesaribath:

You will need:

1 portion Regular rava (roasted)
2 ½ portions Milk (use half water if you want)
5 tbsps crystal sugar
Few strands of Saffron
A pinch Kesar Yellow Food colour
3 tbsps Ghee + 1 tsp
Cashews and Raisins

Boil milk in a non stick pan. Add ghee and sugar to the boiling milk. Also add the saffron and food colour. Mix well and let simmer. Reduce heat and add rava while stirring continuously. Cook for mins till done. Heat ghee in another pan and fry cashews and raisins till cashews are lightly brown and raisins are bloated. Top this on the kesaribath and serve.