Khara Baath

Tried this recipe from Shanthi Krisnakumar's cook book. I am not a great upma fan.  But this is a useful recipe when you are not in a mood to cook which happens (to me) quite often.  So you find what is called 'celebrating upma week' at home ever so often.  Such times it is handy to be able to bring this dish to the table in different avatars.  So this one was just right. I did not even mind making the fresh spice powder that was needed for the recipe - the small coffee bean grinder gifted by a friend - does not make this seem a difficult chore anymore.

As in any upma if you are generous with the use of the oil/ghee - it would only enhance the taste.  Also Khara Bhaath is best eaten hot.  Verdict - End Result - very good.

Ingredients:
It seems a long list - but the process is simple

Upma Rava ( Semolina) - 1 cup
Veggies of choice - I only used 1 small carrot (diced) and a 1/4 cup peas
Tomato - 1 - chop
Onion - 1 slice
Ginger - finely chopped - 1/2"
Green chillie - 2 nos - slit them
Cashew - few
Khara Baath powder - 2 tsp ( preparation given below)
Turmeric powder - 1/2 tsp
Grated coconut - 2 tsp ( I did not use)
Salt to taste
Lime - optional

Water required - 2 1/4 cup approximately.

Seasoning:
Oil / Ghee / or a mixture of both - about 3 tbsp
Black gram dal (Urad) - 1/2 tsp
Mustard seeds - 1 tsp
Asafoetida powder (Hing) - a large pinch
Curry leaves - few

The Powder (this will yield more than required, which can be stored in airtight container)
Roast the ingredients listed till you get a lovely aroma, cool and powder

Coriander seeds (Dhania) - 2 tbsp
Split chick pea (Channa dal) - 1 tsp
Split black gram (Urad dal) - 1 tsp
Dried Red Chilies - 3-4 nos
Cinnamon - 1"
Cloves - 2 nos
Coconut - 2 tsp

Roast the semolina ( do not let it brown)

In a wok, take the oil/ghee and first roast the cashew to a golden brown. Remove and keep aside.
In the same wok put in the mustard, black gram dal, allow mustard to splutter
Add the asafoetida and curry leaves.

Put in the onions. Sauté
And then the ginger, green chilies, sauté
Put in the veggies and allow to cook till just tender.
Add the tomatoes till they turn mushy
And the turmeric powder, bhaat powder
Pour in the water.  Add salt and bring to boil.

Simmer.  And add the roasted semolina gradually stirring all the time to see that lumps are not formed. Once mixed add the grated coconut at this stage and fold in. 

Serve. If you wish pack the khara bhaath into a container and then un-mould onto a plate and garnish with the roasted cashew. Serve with pickle, chutney or sauce.