A variation of Uppittu/Upma. This is a tasty breakfast or evening snack prepared using semolina and vegetables. When this is served along with Kesaribhath/Sajjige a sweet dish it is called as chow chow bhath. Wash this down with a cup of hot filter coffee.
Time Required: 30 Minutes
3 Cups Rawa/Semolina/Sooji
6 Cups Water
1 small Potato
¼ Cup Shelled Peas
¼ Cup Capsicum
3 – 4 tbsp Vangibhath Powder
3 – 6 tbsp Oil
1tsp Kadalebele/Bengal Gram
1tsp Uddinabele/Urad Dal/Black Gram split
1tsp Sasve/Mustard Seeds
1/4 tsp Turmeric Powder
Few Cashew nuts, fried in Ghee
Few Curry Leaves
Juice of 1 Lemon
1/2 Cup Grated Fresh Coconut
Few sprigs of Coriander leaves, chopped
1tbsp Ghee/Clarified Butter (Optional)
Salt to taste
Peel Potato, Carrot, and chop into small pieces. String Beans and chop into small pieces. Chop Tomatoes, Onion, and Capsicum.
Steam or boil Potato, Bean, Peas and Carrot for 5 minutes and keep it aside. In a kadai/pan roast Rawa for 2 minutes and keep it aside.
Keep water to boil and in the meanwhile heat Oil in a kadai and add Kadalebele/Bengal Gram, Uddinabele/Urad Dal/Black Gram split, Sasve/Mustard Seeds, and Turmeric powder.
When the lentils turn pink and the Sasve/Mustard Seeds starts to splutter add Curry leaves. Add Onion and saute for two minutes.
Next add Capsicum and stir for a minute. Add Tomatoes and cook until they turn soft.
Add the Rawa and the steamed/boiled Vegetables and mix well.
Add Vangibath powder and Salt.
Add boiling water and mix well.
Close the lid and cook on medium flame for a minute. Open the lid, add Lemon juice mix well and again close the lid and cook a minute. Add Coconut and Coriander leaves and mix well.
Add Ghee, Cashew nuts, and mix well. Remove to a serving dish. Garnish with more Coconut and Coriander leaves.
Serve hot with your choice of chutney and raitha.
While serving you can mold it the Kharabath in a container and put it upside down on a plate.
Fryums like traditional Papad and Sandige are a great accompaniment with Kharabath.