Breakfast, Upma

Kharabhath~How to make Khara Bhath | Khara Bhath

What is Kharabhath?

Kharabhath in Kannada means Khara = spicy, bhath = any savoury pudding / rice based dish. In this case, it’s a upma-look alike but several notches higher… and spiced up with a secret ingredient. This Kharabhath is eaten both for Breakfast or an evening snack / tiffins. Read on to find out more…

Kharabhath and some Bangalore nostalgia…

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 .This is so good to go on it’s own without any accomplishments but some people prefer plain coconut chutney

How is Kharabhath different from Upma?

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 vangibhath powder in this recipe.

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What are the ingredients that go into Kharabhath?

  • 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.
  • Semolina or Upma Rava / Sooji is used as the base. You may use plain Sooji or roasted sooji.
  • Vangibhath spice powder is the USP of this recipe. If you dont have that on hand, use the following recipe in the NOTES section to make an instant Spice mix.
  • An oil + ghee mixture is preferred as the fat here although some families make it exclusively in oil only.
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Other speciality Breakfast / Tiffin dishes from Karnataka you make like:

Let’s get to making Kharabhath now

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

Ingredients

  • 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, potatoes green peas)
  • Onions – 1 medium (optional)
  • Ripe Tomatoes – 2 medium (finely diced)
  • Vangibhath powder – 3 tsp (see Notes to make instant Vangibhath powder)
  • Jaggery – 1/2 Tbsp
  • Tempering – mustard seeds, hing, urad dal, asafoetida, curry leaves
  • Garnish – chopped coriander leaves

Method:

  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 powder 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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4.6 from 5 votes

Kharabhath | Spicy Veg Upma from Karnataka

Kharabhath is a semolina based savory pudding made in Karnataka. It has vegetables added with a special spice mix. Eaten as breakfast or snack
Course Breakfast, Snack
Cuisine Indian
Keyword Breakfast, Can be Vegan, Karnataka cuisine, Quick Snack, Rice Sooji, Semolina, South Indian, Tiffins
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3
Author Kalyani

Equipment

  • Ladle
  • Kadai
  • Knife

Ingredients

  • 1.5 Cups Semolina aka rava/Sooji
  • 3 tbsp Oil
  • ¼ tsp Turmeric
  • 1 tsp Salt
  • 2 Green Chillies
  • 1 cup Mixed vegetables
  • 1 Onions Optional
  • 2 Tomato Ripe and diced fine
  • 3 tsp Vangibhath Powder See notes to make an instant Spice powder
  • ½ tbsp Grated Jaggery
  • 1 tsp Mustard seeds
  • ½ tsp Urad dal / Split black gram
  • 1 sprig Curry Leaves chopped fine
  • 1 tsp Fresh Coriander Finely minced

Instructions

  • 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.
  • 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.
  • 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 powder and jaggery at this stage and let the masala cost all the veggies at this stage.
  • Add the par boiled vegetables and the reserved water and let it come to a rolling boil.
  • Add salt and the roasted semolina / rava to this hot boiling mixture in the pan, and mix well to prevent it from being lumpy.
  • Cover and cook for 6-7 Mins on low-medium flame.
  • Finish with chopped coriander and serve kharabhath hot with coffee or tea 🙂

Notes

Vangibhath spice powder is the USP of this recipe. If you dont have that on hand, use the following recipe to make an instant Spice mix.
  • Coriander seeds (dhaniya seeds)  – 4 tbsp
  • Channa Dal (Bengal gram) – 1 ½ tsp
  • Cloves – 1
  • Cinnamon – ¾ – 1 inch long
  • Marathi moggu – 1 or 2  (totally recommended for this spice powder)
  • Red dry chilles – 4 nos
  • Kashmiri Mirch – 4 nos
  • Oil to fry spice – 1 tbsp
  • Dry Copra grated – 3 tbsp (optional, but greatly adds to the texture and flavor)
Method:
For the spice powder: In a skillet, add oil. When hot, add channa dal, red chillies, cinnamon,clove,Marathi moggu. When dal turns slightly brown, add coriander seeds and switch off heat. Fry the coriander seeds and in the end, add Dry Coconut (grated). Cool. Grind and use in the recipe. This makes for 1 serving of Kharabhath above. 

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26 Comments

  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.

  16. hem lata srivastava

    3 stars
    I have never ever tasted kharabhat or never tried to make it by myself, it looks so tempting. Now I am going to try it soon.

  17. Jayashree T.Rao

    5 stars
    All kannadigas can relate to kharabhat and idli of Bangalore city. This is one dish we relish at home, the addition of the spice powder does give a good taste to it.

  18. Mayuri Patel

    5 stars
    Kalyani, not fair at all, you’re making my mouth water and now I’m craving for the famous combo of kharabhath and kesari bath. Best ever breakfast combination available in Bangalore. I had no idea that kharabath used the famous vangibhath powder. Since I can’t go to Bangalore at the moment, will have to follow your recipe to prepare it at home.

  19. Preethi Prasad

    5 stars
    I can relate to this kharabath and Bangalore nostalgia. A glass of filter coffee and Kesaribath is a complete breakfast. It is so flavourful and Delish . A lot memories associated with this dish. You kharabath looks super tempting.

  20. Jolly Makkar

    Kaharabath is quite popular and my fav dish in Bangalore and I loved the restaurant style only. Yours recipe sounds flavorful and delicious. Would love to try this soon.

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