8 April, 2017
Raw mango cucumber Upma | Kharabath |
ಮಾವಿನ ಕಾಯಿ ಸೌತೇಕಾಯಿ ಉಪ್ಪಿಟ್ಟು | ಖಾರಾಬಾತ್ |
Today’s yummy breakfast, which is healthy and apt for this hot weather. This time I have made it with a small twist in it ie…. added grated raw mango instead of adding regular lemon juice for that tangy taste.
And it turned out to be more tasty and flavorful. We need to add a masala powder to make Kharabath, that’s how it becomes different from regular Upma. I paired it along with Vermicelli/Semiya curd bath and also with recently made raw mango Pickle
You may also like to check → fenugreek leaves Upma, sago-yellow lentil Upma, split green gram Upma
Ingredients : measuring cup used – 200 ml
- Semolina/Sooji/Rave – 1/2 cup
- Ghee – 1/2 tbsp
- Cucumber cut into cubes – 1 cup
- Grated raw mango – 1/3 cup
- Grated fresh coconut – 1/4 cup (optional) ( I don’t add)
- Kharabath Powder – 1 tbsp → Kharabath masala powder
- Turmeric powder – 1/8 tsp
- Water – 1&1/2 cup
- Salt to taste
Other Ingredients :
- Oil/Ghee – 1 tbsp
- Mustard seeds – 1/4 tsp
- Bengal gram – 1 tbsp
- Black gram – 1/2 tbsp
- Green chilli, chopped – 1 nos.,
- Curry leaves – few
- Coriander leaves – 2 tbsp
PROCEDURE :
- Dry roast semolina/sooji/rave till light brown and raw smell vanishes
- Heat oil/ghee in a pan, add in all the ingredients under the heading ” other ingredients ” and stir till it splutters
- Add in water and add salt, let it come to boil
- Now add in ghee, grated raw mango, cut cucumber and leave it for 2 minutes
- Now add in Kharabath masala powder & turmeric powder
- Now slowly add in roasted semolina while stirring continuously
- Keep the fire on medium slow, cover the pan and let it cook
- After 2 minutes you can see the kharabath is ready and cooked
- Remove from the fire and serve
