Semolina Upma Recipe- Authentic Khara Bath with Fresh Vegetables

Last Updated on 2 months by Neha Deshmukh

Semolina Upma Recipe – Authentic Khara Bath with Fresh Vegetables

Introduction

There’s just something so comforting about a warm bowl of upma, isn’t there? It’s the kind of dish my grandmother used to make on rainy mornings, and the aroma would fill the whole house. This isn’t just any upma though – this is Khara Bath, a slightly more elaborate and incredibly flavorful version made with a special spice blend and lots of fresh veggies. It’s a South Indian breakfast staple, but honestly, it’s good any time of day! I’m so excited to share my family’s recipe with you.

Why You’ll Love This Recipe

This Khara Bath recipe is a winner for so many reasons! It’s relatively quick to make (perfect for busy mornings!), packed with nutrients from the vegetables, and bursting with flavour thanks to the homemade spice blend. Plus, it’s wonderfully customizable – feel free to swap in your favourite veggies or adjust the spice level to your liking. It’s a truly satisfying and wholesome meal.

Ingredients

Here’s what you’ll need to make this delicious Semolina Upma:

• 1 ½ cups upma rava/semolina
• 1 medium onion
• 3 green chilies
• ½ tbsp ginger
• 1 small carrot
• 1 small capsicum (bell pepper)
• ¼ cup green peas
• 1 small tomato
• 2 tbsp fresh coriander (cilantro)
• 1 tbsp lemon juice
• 2 tbsp grated coconut
• 8-10 cashew nuts
• ¼ tsp turmeric powder
• 1 sprig curry leaves
• ¾ tsp coriander seeds
• 2 dry red chilies
• ¼ inch cinnamon stick
• 2 cloves
• ¼ tsp urad dal (split black lentils)
• ¾ tsp chana dal (split chickpeas)
• 3 tbsp ghee (clarified butter)
• 3 tbsp oil
• ½ tsp mustard seeds
• 1 tsp split urad dal
• 1 pinch asafoetida (hing)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Upma Rava/Semolina: The quality of your semolina matters. Look for a coarse variety – it holds its shape better and gives a lovely texture. I prefer using Bombat rava for this recipe.
• Khara Bath Masala: This is the heart and soul of the dish! Making it from scratch is so worth it, but you can find pre-made blends if you’re short on time. Just be sure to check the ingredients for freshness.
• Ghee: Traditionally, Khara Bath is made with ghee, which adds a beautiful richness. However, if you prefer, you can use oil, or a combination of both. South Indian families often have their favourite brand of ghee passed down through generations – mine is from a local dairy farm!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dry roast the semolina in a pan on low heat for 5-6 minutes, until it turns a lovely pink colour. This step is crucial for a non-sticky upma. Set it aside to cool.
2. While the semolina cools, grind the coriander seeds, red chilies, jeera (cumin seeds), cinnamon, cloves, urad dal, and chana dal into a fine powder – this is your Khara Bath masala! A spice grinder or a powerful blender works best.
3. Now, heat the ghee and oil in a large pan. Once hot, add the mustard seeds. When they splutter, add the split urad dal, cashew nuts, asafoetida, curry leaves, and green chilies. Let them sizzle for a few seconds.
4. Add the chopped onions and sauté for about 3 minutes, until they turn translucent. Then, add the grated ginger, diced carrots, and capsicum. Cook for another 5 minutes, until the vegetables are slightly softened.
5. Stir in the turmeric powder, salt, and the freshly ground Khara Bath masala. Add the chopped tomato, coriander, and green peas. Cook for just 2 minutes, allowing the flavours to meld.
6. Pour in 4.5 cups of water and bring the mixture to a boil. Then, reduce the heat and simmer for 3 minutes.
7. Now for the tricky part! Gradually add the roasted semolina while stirring vigorously with a spatula. This is key to preventing lumps. Keep stirring until all the semolina is incorporated.
8. Cover the pan and cook on low heat for 5 minutes. Finally, stir in the remaining ghee and lemon juice.
9. Garnish with grated coconut and fresh coriander. Serve hot with coconut chutney!

Expert Tips

• Preventing Lumps: The key to lump-free upma is constant stirring when adding the semolina. Don’t stop!
• Roasting the Semolina: Don’t skip this step! It removes moisture and gives the upma a better texture.
• Spice Level: Adjust the number of green chilies and red chilies in the masala to suit your taste.

Variations

• Vegan Adaptation: Substitute the ghee with vegetable oil or coconut oil.
• Gluten-Free Notes: Semolina is generally gluten-free, but always check the packaging to ensure it hasn’t been processed in a facility that also handles gluten-containing grains.
• Spice Level Adjustment: My friend, Priya, loves a really spicy Khara Bath, so she adds a pinch of cayenne pepper to the masala!
• Festival Adaptations: During Ganesh Chaturthi, my family adds a handful of pomegranate seeds for a festive touch.

Serving Suggestions

Khara Bath is fantastic on its own, but it’s even better with a side of cooling coconut chutney. A cup of hot filter coffee completes the breakfast perfectly!

Storage Instructions

Leftover Khara Bath can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed.

FAQs

• What is the best type of semolina to use for Upma? Coarse semolina (Bombat rava) is ideal. It gives the upma a nice texture and prevents it from becoming mushy.
• Can I make the Khara Bath Masala in advance? Absolutely! In fact, I often make a big batch and store it in an airtight container for weeks.
• How do I prevent lumps from forming when adding the semolina? Stir, stir, stir! Constant and vigorous stirring is the key.
• What can I substitute for ghee in this recipe? You can use vegetable oil, coconut oil, or a combination of both.
• Can I add other vegetables to the Khara Bath? Definitely! Peas, beans, potatoes, and even cauliflower work well. Feel free to get creative!