Kharabhath from Karnataka

Out of all the bookmarks made and clicked for alphabet K (I had 3-4 choices) I picked this Kharabhath today for its way too long since I posted my fav food from bangalore. Technically it may not qualify for a hand cart street food, but it’s a staple at the millions of Darshini’s (self-help eateries) that dot Bangalore and mysore too.

I have adapted from what I have eaten and remembered of Veena stores, in Malleswaram (Bangalore). Almost just a hole in the wall eatery, which doesn’t even feature a menu card, and the popularity from its patrons is so high that this place just makes very few dishes and they all get sold out within 1-2 hours. I chose two dishes from this store’s repertoire and post one today. The other one will follow soon .


Khara bhath means spicy pudding and this is what differentiates it from rava Upma or rava kichadi or other similar looking semolina puddings is the liberal use of vangibhathpowder in this recipe.


You may also use any vegetables of your choice or even make this onion free . But tomato is definitely used here to provide a tangy offset to the otherwise spicy upma. This is so good to go on it’s own without any accomplishments but some people prefer plain coconut chutney . We just had this for our snack one day and amma was also very happy with the authentic taste!

Prep time – 15 Mins ; cook time – 15 Mins ; serves – 3~4


  • Semolina – 1.5 cups
  • Oil – 3 Tbsp
  • Turmeric – 1/4 tsp
  • Salt – to taste
  • Green chillies – 2 (slit lengthwise)
  • Vegetables – 1 cup (I used carrots, beans, bell pepper, green peas)
  • Onions – 1 medium (optional)
  • Ripe Tomatoes – 2 medium (finely diced)
  • Vangibhathpowder – 3 tsp
  • Jaggery – 1/2 Tbsp
  • Tempering – mustard seeds, hing, urad dal, asafoetida, curry leaves
  • Garnish – chopped coriander leaves



  1. Cook beans, carrots, peas, potatoes in 2.5 cups of hot water with a pinch of salt till al dente . Drain the water and keep aside. Retain the water as well.
  2. Meanwhile , In a pan, heat 2 TBSP oil, splutter mustard seeds and urad dal, hing, curry leaves and chillies. Once the dal turns slightly brown add the rava / semolina and roast for 3-4 Mins on low flame till a nice aroma comes out. Roasting well ensures the upma isn’t sticky. Transfer to a plate , let cool.
  3. In the same pan, add the remaining oil, add turmeric, fry onions till translucent. Add bell peppers and fry them. Now add the tomatoes and sauté till they are nicely cooked and mushy. Add vangibhath and jaggery at this stage and let the masala cost all the veggies at this stage.
  4. Add the par boiled vegetables and the reserved water and let it come to a rolling boil.
  5. Add salt and the roasted semolina / rava to this hot boiling mixture in the pan, and mix well to prevent it from being lumpy.
  6. Cover and cook for 6-7 Mins on low-medium flame.
  7. Finish with chopped coriander and serve kharabhath hot with coffee or tea 🙂



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  1. vaishali sabnani

    We all have memories of street food from our favorite places or home town , and that makes hese foods special. Lovely Kharabhat, and let me make this to know the difference, first let me get the spice powder.

  2. Kaharabath is quite popular in Bangalore and i never had chance to taste from restaurant, but i often make them at home and like it. Kaharabath sounds delicious and so far haven't used jaggery, will give it a try next time.

  3. Priya Suresh

    All time favourite and i never fail to get this Kharabhath whenever i make a trip to Bangalore, have few fond memories about this fabulous dish. My mouth is just watering here.

  4. Gayathri Kumar

    Though I lived in Mysore, I never had kaarabhat. I was not a great fan of rava based dishes that time. But now looking at your recipe, I know I missed it. This looks so spicy and so inviting..

  5. Lovely upma Kalyani. I'm not a big fan of upma, but this version of kharabhath with vangibath powder sounds flavorful and delicious. Would love to try this soon.

  6. I have never tasted this dish Kalyani but heard a lot about it. I surely missed tasting this dish when I visited b'lore last time. Vaangi bhath powder in upma sounds really delicious and I think I will make your version before I go to Bangalore to taste this dish!

  7. Wow! I was not aware that kharabath uses vangibath powder. Very flavorful for sure. Bookmarked.

  8. I love the mixed veggie khara bhaath… IMO, this would definitely fit the street food theme. Love that addition of Vaangi bhath podi

  9. Sharmila kingsly

    Love kharabath one of my fav from Karnataka food with some rava kesari it tastes delicious!!

  10. Making this with Vangi Bath Masala makes this so spicy and interesting. Very good choice for the letter.

  11. Mayuri Patel

    I lived in Bangalore for 4 years and didn't get a chance to taste kharabhath. Your preparation looks so delicious. Its going on my 'must try' list.

  12. Priya Srinivasan - I Camp in My Kitchen

    semme setup kalyani, kharabhath and coffee, awesome. Some spicy, tangy kharabath and a sip of coffee, ultimate!!!

  13. Sandhya Ramakrishnan

    I have heard that Khrabhath is very famous in Bangalore restaurants. I have not yet tasted them in a restaurant, but your recipe looks so good. This will be a great breakfast with a cup of coffee.

  14. Suma Gandlur

    A perfect breakfast and love the set up of kharabhath and coffee. Now I need some kesari bhath to go with it. 🙂

  15. preeti garg

    Khara bhaath is perfect option for healthy meal in breakfast,,, love it.

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