Today I have shared a simple and easy, Karnataka style grated carrot stir fry recipe. It is known as carrot palya in Kannada and carrot poriyal in Tamil. This palya recipe is very similar to my mom’s carrot puttu recipe but different in cooking method.
In carrot puttu, grated carrot is steamed in idlipot whereas in carrot palya, it is stir fried to cook. I have tasted this palya in many occasions. Apart from grating job, it is so easy and quick to prepare. Kids would love it for sure. My friends make this as side dish for rice and chapathi as well. You can make chapathi rolls by stuffing this carrot palya and pack it for lunch box. Moreover this palya can be mixed with plain rice, ghee and served as carrot rice for lunch box. For variations, you can grate the coconut using carrot grater to give a nice look to the poriyal.
Wash and peel skin of carrot. Grate it and set aside.
Heat oil in a kadai. Temper all the ingredients.
Saute onion, green chilli and curry leaves.
Add grated carrot, salt, sugar, turmeric powder.
Stir fry in medium flame till carrot becomes soft and cooked.
Cover and cook in low flame if needed.
Lastly add grated coconut. Mix well, garnish and serve this carrot palya with rice or chapathi !
CARROT PALYA RECIPE - STEP BY STEP PICTURES
Wash and peel the skin of carrot. Grate it using a big holed carrot grater. Similarly slice coconut and grate it using carrot grater if you like to give a nice look to the stir fry. Keep aside.
Heat oil in a kadai. Splutter mustard, cumin seeds, urad dal, chana dal. Saute finely chopped onion, slit green chilli, curry leaves and hing.
Now add the grated carrot, required salt, sugar( helps to give bright color) and turmeric powder. Mix well in medium flame till it shrinks and becomes soft. Keep the flame low. If needed add few tbsp of water. Cover it with a lid and let it cook. Stir it once or twice in the middle to avoid burnt bottom. After the carrot is cooked well, switch off the flame. Garnish with coriander leaves.
Serve with rice or chapathi. Enjoy !
Note
Cook the grated carrot in low flame by covering with lid. If needed you can sprinkle few tbsp of water to cook the carrot.
You can skip coconut but it gives a nice flavor and yield to this palya.
Garnishing with coriander leaves also adds a nice flavor.
If you like, you can sprinkle few drops of lemon juice for tangy taste.
Easy, yummy, healthy grated carrot stir fry is ready ! Enjoy with rice or roti !
Chow chow bath is one of the most popular breakfast recipes of Karnataka, South India. Chow chow bath is basically a combo of kesari bath(sweet) and Khara bath (spicy rava upma) served with coconut chutney. Being in Bangalore for the past 12 years, I have tasted this tiffin several times in popular hotels like Brahmins coffee bar, Upahara darshini, SLV and many more. A plate of chow chow bath and a cup of filter coffeeis the most preferred breakfast for many in Bangalore, Karnataka. Not only for breakfast, people love to have this for lunch and evening snack as well.
When I asked my friends about the meaning of word chow chow in Kannada, everyone gave their own way of explanation. In general, I understood chow chow means a mushy combo or mixture of dishes. Hope it is right. In most of the hotels, a combination of pineapple kesari bath and spicykharabath flavored with vegetables and vangi bath masala powder is served as chow chow bath.
In some local food joints, they serve rava uppittu and kesari bath recipes. Whatever be the combination, its a wholesome, tummy filling meal. Today I have shared a version of chow chow bath with chirotirava kesari bath and rava uppittu recipes. Soon I will try to make another post with khara bath combo. Please click on the links below to check the recipes with detailed step by step pictures and video. Ok, lets see how to make Karnataka special chow chow bath recipe.
Also check out the detailed video given below.
Chow chow bath recipe
Learn how to make chow chow bath - Kesari bath and uppittu/ khara bath recipes.
Chiroti rava / Fine semolina/ Fine sooji – 1/2 cup
Sugar – 1 cup
Water – 2 cups (1:4 rava & water ratio)
Cooking oil – 2 tbsp ( Use refined oil)
Melted Ghee – 1/2 cup
Cardamom powder or pineapple essence – 1/2 tsp
Cloves – 2 nos
Cashews and dry grapes - Few
Yellow food color - A pinch
Salt - A pinch
Pineapple pieces - 1/4 cup ( Mix with 1 tbsp sugar), optional.
UPPITTU / KHARABATH RECIPE (1 cup = 250ml)
Coarse semolina / Upma rava / Bombay Sooji OR Bansi rava - 1 cup
Big onion - 1 no ( Finely chopped)
Ripe tomato - 1 no ( small, finely chopped)
Green chilli - 2 nos (Finely chopped, use 4 for spicy taste)
Water - 4 cups
Salt - as needed
Coriander leaves - 2 tbsp
Ghee – 1 to 2 tbsp
To Temper
Cooking oil - 3 tbsp
Mustard seeds - 1/2 tsp
Urad dal - 1 tsp
Chana dal - 1 tsp
Cashew nuts - 5 nos OR roasted peanuts
Curry leaves - Few
Grated coconut - 2 tbsp (optional)
HOW TO MAKE KESARI BATH
In a kadai, heat 1 tbsp ghee. Roast cashews, dry grapes and cloves till golden.
Add fine rava and roast for 5 minutes.
Boil water adding food color. Add to the rava in low flame. Mix without lumps.
Cover cook for 5 minutes. Add sugar and mix without lumps.
Add 1tbsp ghee at regular intervals. Mix till kesari becomes non-sticky like halwa and release ghee in sides. Remove from kadai.
Transfer to a bowl. Scoop with a ladle. Serve hot or warm for best taste ! This kesari bath would be goey in consistency when hot. But it becomes slightly thick and scoop-able when warm. Pictures are taken after its warm.
HOW TO MAKE UPPITTU
Dry roast rava/sooji for 5 minutes in medium flame without burning it. Set aside.
Heat oil in kadai. Temper all the ingredients mentioned above.
Saute onion, green chilli and tomato. Add salt and water.
Add coriander leaves and roll boil for 2 minutes.
Add roasted rava and cover cook for 5 minutes. Fluff it, garnish with grated coconut and serve with coconut chutney !
For kesari bath, add 3/4 cup of sugar for mild sweet taste ( 1:1.5 ratio of rava and sugar). I used 1:2 ratio.
Please do not reduce the quantity of ghee and oil. It helps to give softness to the kesari. In hotels, they usually add more Vanaspati and less ghee. But its not healthy.
Addition of cooking oil helps to maintain the texture of kesari else it will harden as it cools down. But you can skip and add more ghee if you like.
Do not use ground nut oil or any other oil with smell. Use flavorless and colorless oil. Refined oil is the best.
If adding pineapple pieces, mix with some sugar. Let it soak. for 15 minutes. Add the pineapple pieces to the water. Boil till its cooked. Then add the water to the kesari.
For beginners, please check my kesari bath recipe using Bombay rava. I have mentioned an easy method.
Do not burn the rava while roasting it. Keep the flame medium and mix it constantly.
For uppittu, add more green chillies If you like spicy upma. You can also slit the chilli instead of chopping finely.
Please do not reduce the quantity of oil and ghee. You cannot achieve the soft texture.
Tastes the best when served hot or warm. But it stays soft even for hours together.
For variations, you can use Bansi rava (Yellow colored sooji).
In some hotels, they add roasted peanuts instead of cashews.
Kesari bath is one of the most popular sweets and breakfast recipe in Karnataka. It can be prepared using chiroti rava / fine rava or coarse upma rava/ Bombay rava. I have already shared a rava kesari bath recipe using Bombay rava (Sooji, Semolina, Upma rava). Today I have shared Karnataka hotel style chiroti rava kesari bath recipe learning from my School moms friend Tara.
Recently I tasted Chow chow bath from a popular restaurant here in Bangalore. They served Pineapple kesari bath and uppittu recipes along with coconut chutney. In that, I found Kesari bath with Pine apple is prepared using chiroti rava and rava uppittu with upma rava. So I too prepared the same at home and made chow chow bhath for our weekend breakfast. It came out really well equal to hotel taste.
I am planning to make a post about chow chow bath this weekend. Before that, I wanted to share kesari bhath and uppittu recipes. Recently I posted rava uppittu recipe. Today lets see how to make Karnataka style chiroti rava kesari bath with step by step pictures and video !
Soon I will try to share banana kesari bath recipe that is prepared as prasadam for Sathya Narayana Pooja and Varamahalakshmi festival.
Now don’t forget to check my fool proof recipe of Rava kesari for beginners and my collection
Chiroti rava / Fine semolina/ Fine sooji – 1/2 cup
Sugar – 1 cup
Water – 2 cups (1:4 rava & water ratio)
Cooking oil – 2 tbsp ( Use refined oil)
Melted Ghee – 1/2 cup
Cardamom powder or pineapple essence – 1/2 tsp
Cloves – 2 nos
Cashews and dry grapes - Few
Yellow food color - A pinch
Salt - A pinch
Pineapple pieces - 1/4 cup ( Mix with 1 tbsp sugar), optional.
HOW TO MAKE KESARI BATH
In a kadai, heat 1 tbsp ghee. Roast cashews, dry grapes and cloves till golden.
Add fine rava and roast for 5 minutes.
Boil water adding food color. Add to the rava in low flame. Mix without lumps.
Cover cook for 5 minutes. Add sugar and mix without lumps.
Add 1tbsp ghee at regular intervals. Mix till kesari becomes non-sticky like halwa and release ghee in sides. Remove from kadai.
Transfer to a bowl. Scoop with a ladle. Serve hot or warm for best taste !
KESARI BATH - STEP BY STEP PICTURES
In a bowl, boil 2 cups of water adding 2 pinches of yellow food color. Let the water roll boil in medium flame. If you are using pineapple pieces or pineapple crush, you should add in this water. But soak the pineapple pieces in 1 tbsp sugar for 10 minutes before adding to water.
At the same time, take a good non-stick kadai. Add 1tbsp ghee. Roast the cashews, dry grapes and cloves. Add rava to it and roast in medium flame. Keep mixing the rava to avoid getting burnt. (Some people remove the roasted cashews +dry grapes in a plate and add at the end. But I add rava directly just like hotel ones.) Lower the flame completely or switch it off.
Add the hot water carefully to the roasted rava. It splashes. So please be careful. Mix quickly without forming lumps.
Switch on the stove and increase the flame to medium. Keep mixing till all the water is absorbed by the rava. It becomes thick. Cover the kadai with a lid. Cook for 5 minutes in low flame.
After the rava is cooked well and soft, add sugar to it. Mix well. Sugar melts and kesari becomes watery. Mix in low to medium flame till thick.
Mix 1/2 cup melted ghee + 2 tbsp cooking oil (use flavorless oil like refined oil) in a bowl. Add 1tbsp of ghee to the kesari mixture. Mix till ghee is absorbed by the kesari. Again add 1tbsp and stir till its absorbed. Repeat the same till all the ghee is used. Stir in low to medium flame. Do not cook in high flame as the kesari may turn chewy and hard.
By this time, kesari becomes non-sticky like halwa. It leaves the sides and bottom of kadai completely, add the remaining ghee if any. Keep cooking in low to medium flame. Kesari starts to release ghee in the corners slightly. Touch the kesari and check if its non-sticky. Remove in a bowl. It falls easily without any traces in the kadai. This kesari bath would be goey in consistency when hot. But it becomes slightly thick and scoop-able when warm. Pictures are taken after its warm. Scoop with a ghee greased ladle and serve hot in a bowl or plate. Enjoy !
PS : You can reheat it anytime before serving.For this, take a kadai and heat the required amount of kesari in medium flame. Do not add water or ghee. Just keep mixing. It will become hot and starts to release the ghee. Remove and serve hot. You can also reheat in microwave by keeping in high power for one to 2 minutes. Mix it once in the middle.
Note
Add 3/4 cup of sugar for mild sweet taste.
Please do not reduce the quantity of ghee and oil. It helps to give softness to the kesari. If needed, you should add 1 to 2 tbsp more than the mentioned quantity. In hotels, they usually add more vanaspati and less ghee. But its not healthy.
Addition of cooking oil helps to maintain the texture of kesari else it will harden as it cools down. But you can skip and add more ghee if you like.
Do not use ground nut oil or any other oil with strong smell. Use odorless and colorless oil. Refined oil is the best.
If adding pineapple pieces, mix with some sugar. Let it soak. for 15 minutes. Add the pineapple pieces to the water. Boil till its cooked. Then add the water to the kesari.
Rava Uppittu recipe is one of the frequently prepared breakfast recipes in Karnataka. Recently I tasted this uppittu in chow chow bath. This weekend I am planning to share chow chow bath recipe after tasting from some popular hotels in Bangalore.
Before that, I would like to make a separate post for Rava uppittu and Chirotirava kesari bath recipes. I have tasted this Karnataka style rava upittu recipe ( Semolina/Sooji upma) in my School moms friends houses and hotels here.
Though this recipe is very similar to Tamil nadu stylerava upma, my friends make slight variations in the quantity of oil and water to make a tasty uppittu just like the ones served in hotels and restaurants in Bangalore. In many hotels, this uppittu and kesaribath is served together as chow chow bath.
In some places, Kharabath is served instead of uppittu. So today I have shared the basic version of uppittu just like hotel ones. Its a very simple recipe without any fancy ingredients. My friends use Bansi rava (Medium rava) and iron kadai but I used Bombay rava / Upma rava(coarse ones) and non-stick kadai. So there are slight changes from the actual recipe. But tasted really good, equal to the restaurants.
For variations, we can add finely chopped vegetables, masala powders and call it as masala uppittu or vegetable uppittu. The quantity of water and oil + ghee decides the texture and softness of uppittu. If you like fluffy upma, use rava and water in the ratio of 1:2.5. But I used 1:4 as I wanted soft and mushy hotel style upma. I am happy that I can recreate the same at home. Kharabath is completely different from uppittu. Please check my Kharabath recipe for more details. Soon I will try to post an easy verion of Khara bath recipe too.
Friends, do try this yummy, easy Karnataka style rave uppittu recipe with step by step pictures and share your feedback with me. Please watch the video below for better understanding. Its a chow chow bath recipe video. So Uppittu recipe is shared in the second half of video.
If you are interested to check out my other interesting Karnataka recipes, please check THIS LINK.
Karnataka syle Rava Uppittu Recipe
Karnataka syle Rava Uppittu Recipe for breakfast and dinner. This uppittu tastes like hotel ones.
Coarse semolina / Upma rava / Bombay Sooji OR Bansi rava - 1 cup
Big onion - 1 no ( Finely chopped)
Ripe tomato - 1 no ( small, finely chopped)
Green chilli - 2 nos (Finely chopped, use 4 for spicy taste)
Water - 4 cups
Salt - as needed
Coriander leaves - 2 tbsp
Ghee – 1 to 2 tbsp
To Temper
Cooking oil - 3 tbsp
Mustard seeds - 1/2 tsp
Urad dal - 1 tsp
Chana dal - 1 tsp
Cashew nuts - 5 nos OR roasted peanuts
Curry leaves - Few
Grated coconut - 2 tbsp (optional)
RAVA UPPITTU RECIPE
Dry roast rava/sooji for 5 minutes in medium flame without burning it. Set aside.
Heat oil in kadai. Temper all the ingredients mentioned above.
Saute onion, green chilli and tomato. Add salt and water.
Add coriander leaves and roll boil for 2 minutes.
Add roasted rava and cover cook for 5 minutes. Fluff it, garnish with grated coconut and serve with coconut chutney !
HOW TO MAKE UPPITTU – STEP BY STEP PICTURES
Heat a kadai and dry roast the rava/ semolina for 5 minutes in medium flame without burning the rava. Keep stirring constantly to avoid the color change of rava. Transfer the roasted rava to a plate.
Heat oil in the same kadai. Splutter mustard seeds, urad dal,chana dal, cashews, curry leaves. Add finely chopped green chillies, onion and tomato pieces. Add required salt and saute till tomato becomes mushy.
Add 4 cups of water and salt if needed. Add finely chopped coriander leaves. Cover the kadai with lid. Let the water roll boil and onion gets cooked completely.
Lower the flame completely. Add roasted rava gradually and slowly in one hand and keep stirring with a ladle in the other hand. Please watch the video for better understanding.
After all the water is absorbed by the rava, it becomes thick. Keep the flame low and cover the kadai with a lid. Cook it for 5 minutes. Open the lid and mix well.
Switch off the flame and add 1 tbsp ghee. Garnish with grated coconut if you like. Mix and scoop with a ladle. Serve hot immediately for best taste. You can serve with coconut chutney or with sugar as you wish. Enjoy !
Note
Do not burn the rava while roasting it. Keep the flame medium and mix it constantly.
Add more green chillies If you like spicy upma. You can also slit the chilli instead of chopping finely.
Please do not reduce the quantity of oil and ghee. You cannot achieve the soft texture.
Tastes the best when served hot or warm. But it stays soft even for hours together.
For variations, you can use bansi rava (Yellow colored sooji).
In some hotels, they add roasted peanuts instead of cashews.
Karnataka style rasam recipe/ Karnataka bele saaru was in my try list for long time. I love the rasam (Saaru in Kannnada) served in marriages/weddings and hotels in Bangalore. I always wanted to recreate the same at home.
Recently when I was telling this to my school moms friends, Tara shared her Karanataka Bele rasam recipe (Her moms recipe ) that tastes equal to the ones served in weddings. I never thought this rasam is so easy to make and absolutely tasty. I have already tried the most popular Mysore rasam. But this one tastes completely different from Mysore rasam and Udupi rasam.
You must try this easy Karnataka style dal rasam to know its yummy taste. Raksha loved it a lot. This rasam stays good in refrigerator for 2 to 3 days. You can reheat and use whenever needed. Its taste improves day by day. Ok, lets see how to make Karnataka style rasam recipe with step by step pictures.
Green chilli - 2 to 3 nos ( Use 4 for spicy rasam)
Garlic cloves - 10 nos
Curry leaves - Few
Cooking oil - 1 tsp
Turmeric powder - 1/4 tsp
To dry roast and grind
Pepper corns – 1/2 tsp
Cumin seeds / Jeera - 1.5 tsp
Tamarind – Small gooseberry size
Dhania powder/coriander seeds powder – 1/2 tsp
To Temper
Ghee or cooking oil - 1 tbsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/4 tsp
Hing - 2 pinches
Red chilli - 1 no
Curry leaves - Few
Crushed garlic cloves - 3 nos
Coriander leaves - To garnish
HOW TO MAKE KARNATAKA RASAM
Pressure cook toor dal, tomato, green chilli, whole garlic cloves, curry leaves, turmeric powder for 2 whistles in low flame.
Mash it well. Dry roast pepper and cumin. Powder it.
Temper mustard, cumin, crushed garlic, hing and red chilli.
Saute the pepper+cumin powder in low flame.
Add this to the dal, tamarind extract, dhania powder and salt. Boil for few minutes.
Garnish with coriander leaves and serve hot with rice.
KARNATAKA RASAM RECIPE - STEP BY STEP PICTURES
Wash the toor dal and take in a pressure cooker base. Add finely chopped tomato, slit green chilli, peeled and slightly crushed garlic cloves, turmeric powder, curry leaves and a tsp of cooking oil. Pressure cook in low flame for 2 whistles. Open the cooker after steam is released. Mash the dal nicely with a whisk.
Dry roast pepper, cumin seeds till cumin starts to crackle. Take care not to burn the spices. Grind to fine powder and set aside.
Heat ghee in a kadai. Temper mustard seeds, cumin seeds, red chilli , crushed garlic and add the pepper + cumin powder. Roast in very low flame for a minute. Do not burn any.
Now add this to toor dal mixture. Add 1 cup tamarind extract, coriander powder and required salt. Mix well and check for taste. Boil till nice aroma arises and rasam becomes frothy.
Garnish with coriander leaves and switch off the flame. Transfer to a bowl. Serve hot with plain rice. Enjoy !
Note
Addition of dhania powder is optional but it gives a nice flavor like hotel rasam.
As per Tara’s original recipe, tamarind is not used. But I used little tamarind extract.
Garnishing with coriander leaves adds a nice flavor.
Color of this rasam may vary as per the amount of turmeric powder you use.
Do not add more pepper as we are using green chilli and red chilli.
Try this yummy Karnataka style rasam / saaru and enjoy with plain rice adding ghee.
After a long time I tried few Karnataka recipes in my kitchen. I prepared Karnataka style bele rasam, Raw mango gojju and Potato Palya/ alugadde palya for rice. As always, my wonderful school moms friends are the source for these recipes as well. I learnt this aloogadde palya / potato curry / urulaikizhangu poriyal recipe from my friend Archana. Usually people in Karnataka make aloogadde palya for poori or to stuff masala dosa. But this version is served as side dish for rice. So it is different from the usual ones. It can be made in a simple way just by tempering onion, green chilli. But my friend Archu told me to add little Vangibath masala powder for more flavor. So I too followed the same. It came out really well and tasty. Raksha loved it a lot. I served with Raw Mango gojju. It was so good. Friends, do try this Karnataka style alugadde palya for a change and enjoy ! Lets see how to make potato palya recipe with step by step pictures.
In a pressure cooker base, take the washed potato. Add turmeric powder and required water. Pressure cook in low flame for one whistle. Remove after the steam is released. Peel the potato. Chop into cubes. Set aside.
Heat oil in a kadai. Temper mustard seeds, urad dal, cumin seeds and curry leaves. Saute onion, slit green chilli. Cook till onion becomes transparent.
Add chopped potato, required salt. Mix well. Finally add the grated coconut and sprinkle Vangibath masala powder. Toss gently. Switch off the flame and squeeze lemon juice. Mix and serve.
Serve with rice, rasam rice or sambar rice.Enjoy !
Note
Adjust the quantity of green chillies as per your taste. You can either use slit green chilli or chop it finely.
You can skin Vangibath masala powder and make this palya.
If you don’t have Vangi bath masala powder, use 1/4 tsp of red chilli powder and 1/4 tsp of garam masala powder.
Try this easy, yummy Aloogadde palya for rice and enjoy ! I served it with
Karnataka style Raw mango gojju.
Recently I tasted this mullangi poriyal in Roti ghar hotel’s Bharjari oota. It is called as Moolangi palya in Kannada. When I had this stir fry, I couldn’t recognize its prepared with radish. It was very tasty and flavorful. So I asked the name of the dish from the waiter and surprised to know its ingredients. As I got bored of making mullangi sambar or mooli paratha, I wanted to try this radish stir fry and see the response of my family.
Everybody liked it very much. I am sure, this poriyal is a welcome change from my usual mullangi recipes. My MIL makes a different variety of mullangi poriyal by grating it. Soon I will share that recipe too. Ok, now lets see how to make Karnataka style mullangi palya/ mullangi poriyal at home with step by step pictures.
Wash and peel the skin of radish. Chop the head and tail portions. Cut into two pieces lengthwise. Chop into semi circles as shown in the picture below. Set aside. This poriyal can be prepared in two ways. You can either pressure cook radish or stir fry and cook in the kadai directly. If you are cooking in a pressure cooker, cook it adding less water, salt in high flame for 2 whistles.
In a mixie jar, take grated coconut, MTR vangibath powder or bisibelebath powder, jaggery (optional) and grind to a coarse powder without adding water. It looks like a semi dry paste.
Heat oil in a kadai. Temper mustard seeds, urad dal, curry leaves, red chilli and hing. Saute big onion till transparent.
Add the chopped radish and saute till it becomes soft. ( If you have pressure cooked radish, add it without water). Toss gently without breaking the radish pieces. Keep the flame low, add 1/4 cup of water, mix well and cover cook for sometime.After the radish is 3/4th cooked, add the ground coconut masala. Mix well and cook till its raw smell goes off and radish is completely cooked.
Remove after the raw smell of masala goes off.( If you don’t want to pressure cook radish, add the raw ones and saute till it becomes soft. Add ground masala, sprinkle some water and cover cook till done). Serve with sambar rice or curd rice.
Enjoy !
Note
Adjust the quantity of MTR powder as per your taste.
You can also add 1/2 tsp of red chilli powder in addition to MTR powder.
If you don’t have MTR powder in hand, you can use 1 tsp red chilli powder + 1/2 tsp garam masala powder.
Try this yummy radish poriyal for a change & enjoy with sambar rice.
