Whenever we go outside and we need to come back home or leave quickly after lunch, this is my go to recipe! Any and all vegetables I’ve in the fridge goes into it. Today I have added only 3 vegetables potato carrot and peas. You add capsicum, beans, even brinjal, I prefer it with only 3 vegetables. If you have any vice in the house you can have this literally ready in 5 minutes. Most houses a few have powder’s in their pantries, mine always has rasam powder and sambar powder or how we say it Huli Pudi! The only addition to this is the roasted cinnamon and cloves powder!
The first time I made this recipe on my own was in 2018. I wanted to learn what my mom always made at home! I’ve observed her and learnt so many of her recipes! She was so happy the day I made this. Each house has its take own and I’m from a family where some vegetables are a strict no-no! Most houses I have had it in a has actually added brinjal or Vangi! This is my favourite South Indian rice dish. Any bachelor should learn how to make this rather than ordering outside again and again.
Let me know in the comments below you liked this recipe? Do you want other simple quick recipes? Did you know there in a bonus content in this take a look at the video! I have added a vegetable raita recipe! Exactly the way I like it!
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Khara Bath Recipe
Ingredients
Ingredients
- 1 cup basmati rice
- 1 and 3/4 cup water
- 1 carrot
- 1 potato
- 1 bowl of frozen peas
- 2 tablespoons ghee
- 1 teaspoon mustard seeds
- 3 sprigs curry leaves
- 1 teaspoon hing or asafoetida
- 2 broken dried red chillies
- 1 teaspoon salt and sugar for stir frying
- 1/2 teaspoon turmeric
- 2 tablespoons Sambar Powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 a tablespoon more ghee
- 1 teaspoon roasted cinnamon and clove powder
- Raita Ingredients
- 1 tomato
- 1 grated carrot
- 2 English Cucumbers
- 2 teaspoons roasted Jeera Powder
- Salt and Chilli Powder
Instructions
Method
Steps to make Vegetable Bath
- Wash and Soak 1 measure of basmati for 20 minutes
- I’m using a rice cooker for this recipe
- I used 1 and 3/4 cup water for 1 cup basmati rice
- While it is cooking
- Cut 1 carrot, 1 potato and keep aside 1 bowl of frozen peas
- In a hot kadai or deep pot add 2 tablespoons ghee
- Add 1 teaspoon mustard seeds
- Add 3 sprigs curry leaves
- Add 1 teaspoon hing or asafoetida
- Add 2 broken dried red chillies
- Add 1/2 teaspoon turmeric
- Add the cut potato
- 5 minutes later add cut carrot
- Add cleaned frozen peas
- Add salt per taste for stir frying
- Stir fry with 1 teaspoon sugar
- Next add 1.5 tablespoons of sambar or huli powder
- You need to add 1 teaspoon roasted cinnamon and clove powder
- Sit fry it for around 5 minutes
- Spread the cooked rice out on a plate
- Add 1 teaspoon salt and 1 teaspoon sugar
- Add 1/2 a tablespoon more ghee
- Transfer the rice gently to the pan or kadai
- Toss gently, you do not want to break the long grains
- Add 1/2 a tablespoon more sambar or huli powder
- Cover with the lid and let it simmer for 5 minutes
- Right before serving, add juice of 1 lemon and mix well
- Serve hot with fresh raita
- Here’s a quick bonus raita recipe
- In a bowl add 1 cup curds or plain yogurt and 1 cup water
- Add 1 grated carrot
- Add 2 grated English cucumbers
- Add 1 finely cut onion
- Add 1 finely cut tomato
- Add 2 teaspoon roasted jeera powder
- Add salt per taste and mix
- Serve the Raita with the Khara Bath
- Enjoy hot!
