MTR Style Khara Bhath Recipe | How to make Hotel Style Khara Bhath

We are a big time khara bhath family. That too MTR style. I have made it many times over the years and all my friends who eat it go ga-ga over this upma/khara bhath. The specialty of this khara bhath is the addition of Udupi Rasam Powder. Do not use any other rasam powder to make this, use MTR Rasam Powder or make your own Saaru Pudi using my recipe.

Preparation Time: 10 mins
Cooking Time: 20 mins
Serves:4 to 6

Ingredients:

Upma rava/semolina/cream of wheat: 3 cups
Vegetables of your choice: 1 cup chopped, optional (I normally add carrots, french beans, peas, potato)
Tomato: 1 medium sized
Onion: 1 medium sized
Finely chopped bell pepper: 1/4 cup
Green chilli: 1 to 2 nos, refer notes
Grated ginger: 1 tsp
Water: 6 cups to 7 cups
Ghee/Clarified butter: 1 tbsp, divided use
Oil: 2-3 tbsp
Mustard seeds: 1/2 tsp
Cumin seeds: 1/2 tsp
Urad dal: 2 tsp
Cashew nut: 2 tbsp
Turmeric powder: a big pinch
Rasam powder: 1.5 tsp (MTR rasam powder would taste great too)
Curry leaves: 1 string
Grated coconut: 3 tbsp
Salt: According to taste
Sugar: 1 tbsp, refer notes (adjust according to your needs)
Lemon juice: 1 to 2 tsp (adjust according to your family needs)
Coriander leaves: 3 tbsp (finely chopped)

Method:
Heat 1 tsp ghee in a wok & when ghee is hot, add the mustard seeds, cumin seeds and urad dal. When the seeds crackle, add the cashew nuts. When the cashew nuts turn golden brown, add the rawa/semolina to it. Roast the semolina on a low/medium heat for 5-8 minutes or until the semolina turns golden & aroma fills the house. Keep the semolina aside.

Cook the mixed vegetables in a cup of water until soft & yet crunchy. (if you use the vegetables).

Meantime, boil the water.
Heat oil in a broad pan & start the tempering process. Start with curry leaves, broken green chili, followed by onion. 

Saute until onions turn translucent. 

Add the bell peppers and saute for a minute or two. 

Add tomato &  ginger. Saute again for a minute or two. 

Add the rasam powder, turmeric & mix well.

Pour in the boiling or hot water to the pan.

Add salt, sugar & allow the water to boil again. When water starts bubbling, reduce the heat.
Now carefully, add the semolina to the boiling water. Keep stirring to ensure no lumps are formed. 

(Keep the semolina in a big plate. Take the plate in one of your hands, carefully start dropping the semolina to the boiling water & keep stirring the water using the other hand). Close the lid & reduce the heat. Let the semolina get cooked on a low heat for 2-3 mins.
Open the lid & mix well.
Add the lemon juice, coriander leaves, coconut and the remaining 2 tsp ghee. Mix again & serve it hot.

Coconut chutney goes well as a accompaniment for this masala bhath.

 Notes:

• If your family likes to eat mildly spiced khara bhath, skip the green chilies. But, never the rasam powder.
• Jaggery could be used in place of sugar.
• Do not use rice rawa or bansi rawa (the thicker version of the rawa) to make this khara bhath. Use the finer variety.