Chow Chow bath
Chow chow bath
Khara baath/ Chow chow baath
Khara Bath" and "Chow Chow Bath" are popular South Indian dishes, often served together as a combination in restaurants.
Khara Bath:
Khara means spicy in Kannada (Karnataka ).
Bath refers to a dish made with semolina (sooji or rava).
Therefore, Khara Bath is a spicy and flavorful semolina-based dish. It is a type of Upma, a traditional South Indian breakfast item. The dish typically includes semolina cooked with mustard seeds, curry leaves, green chilies, vegetables (like carrots and peas), and various spices. It may also contain cashews for added crunch and flavor.
Chow Chow Bath:
Chow Chow refers to a mixture or combination in Kannada.
Bath here also refers to a dish made with semolina.
Chow Chow Bath is a combination dish where Khara Bath (spicy semolina) and Kesari Bath (sweet semolina, often flavored with saffron or orange food coloring and garnished with cashews and raisins) are served together on the same plate. The combination of spicy and sweet on one plate offers a delightful contrast of flavors.
In essence, when someone refers to Khara Bath Chow Chow Bath, they are likely talking about a serving that includes both the spicy semolina (Khara Bath) and the sweet semolina (Kesari Bath) on the same plate. This dish is a popular breakfast or snack item in Karnataka and other parts of South India, appreciated for its diverse flavors and textures.
This distinctive breakfast combination is a specialty in Karnataka, commonly found in vegetarian restaurants and popular local eateries. In North Karnataka, a similar dish is known as uppitu, served alongside sheera, with minimal distinctions between the two. While uppitu or upma is relatively lighter, less rich, and mildly seasoned, khara baath boasts a luxurious touch with a harmonious blend of spices, vegetables, and generous amounts of ghee, resulting in a more substantial and flavorful dish. Interestingly, it is often accompanied by kesari, referred to as sweet baath in the South. This sweet dish closely resembles the familiar sweet kesari in Tamil Nadu, with the exception of the addition of pineapple bits or banana chunks. Surprisingly, this combination proves to be a delightful treat for the palate, leaving one thoroughly satisfied after a hearty breakfast.
INGREDIENTS
1 cup Bansi rava /semolina/ sooji or any normal white rava you use for making upma
1-2 tbsp finely chopped green chillies
1 -2 tsp grated ginger
1 tsp ghee to roast rava
TO TEMPER
1/2 tsp mustard seeds
1/2 tsp chana dal
1/2 tsp split udad dal
10 cashew nuts
2-3 tbsp melted ghee
some curry leaves.
OTHER INGREDIENTS:
A pinch of red chilli powder or vangibath masala or bisi bele bath masala powder
A pinch of turmeric powder
salt to taste
2-3 tbsp freshly grated coconut
1 tbsp chopped coriander leaves
1 tbsp lemon juice.
1 cup of mixed chopped vegetables like tomato, finely chopped onions, chopped carrots, some bell peppers, green peas., finely chopped cabbage.
Khaara baath is typically served with coconut chutney and melted ghee
METHOD:
In a large kadai or pan, heat ghee, and roast the rava until it turns aromatic and golden. Once done, set it aside to cool.
Next, melt some ghee, roast cashew nuts until they achieve a golden color, and keep them aside.
Add the remaining ghee to the kadai, add mustard seeds, split udad dal, and chana dal to create the tempering. Incorporate ginger, green chillies, and curry leaves.
Begin by sautéing the chopped onions until well-cooked. Then, add the remaining vegetables, and introduce a small amount of water to facilitate the swift cooking of vegetables.
Simultaneously, include spices like red chili powder, turmeric powder, and the previously roasted cashew nuts.
Once the vegetables show signs of partial cooking, pour in approximately 4 cups of hot water. It's advisable to have extra hot water on standby for potential adjustments.
Add salt and allow the mixture to come to a boil. Gradually introduce the roasted rava, stirring continuously with a spatula to prevent lumps. Keep the flame low, cover with a lid, and let the khara baath cook thoroughly until all the water is absorbed.
Check the consistency of the baath by lifting the lid.
Once the water is fully absorbed, stir the baath mixture, add lime juice, and garnish with coriander leaves and grated coconut.
Serve the hot khara baath with coconut chutney and a teaspoon of melted ghee on top.