Chow Chow Bath Recipe – Karnataka Uppittu, Kesari bath Recipe With Video

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 coffee is 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 spicy kharabath 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 chiroti rava 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.

Cuisine: Karnataka

Category: Breakfast

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

KESARI BATH RECIPE ( 1 cup = 250ml ) 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

1. In a kadai, heat 1 tbsp ghee. Roast cashews, dry grapes and cloves till golden.
2. Add fine rava and roast for 5 minutes.
3. Boil water adding food color. Add to the rava in low flame. Mix without lumps.
4. Cover cook for 5 minutes. Add sugar and mix without lumps.
5. Add 1tbsp ghee at regular intervals. Mix till kesari becomes non-sticky like halwa and release ghee in sides. Remove from kadai.
6. 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

1. Dry roast rava/sooji for 5 minutes in medium flame without burning it. Set aside.
2. Heat oil in kadai. Temper all the ingredients mentioned above.
3. Saute onion, green chilli and tomato. Add salt and water.
4. Add coriander leaves and roll boil for 2 minutes.
5. Add roasted rava and cover cook for 5 minutes. Fluff it, garnish with grated coconut and serve with coconut chutney !

Check out my

chiroti rava kesari bath

rava uppittu recipe for more details with step by step pictures.

You can also follow my Karnataka style kesari bath recipe and Khara bath recipe if you are using coarse rava /Bombay rava.

Note

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.

 

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Chiroti Rava Kesari Bath Recipe – Chiroti Rava Recipes

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

 of 12 Kesari varieties !

Chiroti Rava Kesari Bath Recipe - Karnataka Rava Kesari

Karnataka style rava kesari using chiroti rava / fine rava

Cuisine: Karnataka

Category: Sweet

Serves: 4

Prep time: 5 Minutes

Cook time: 15 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml 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

1. In a kadai, heat 1 tbsp ghee. Roast cashews, dry grapes and cloves till golden.
2. Add fine rava and roast for 5 minutes.
3. Boil water adding food color. Add to the rava in low flame. Mix without lumps.
4. Cover cook for 5 minutes. Add sugar and mix without lumps.
5. Add 1tbsp ghee at regular intervals. Mix till kesari becomes non-sticky like halwa and release ghee in sides. Remove from kadai.
6. 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. For beginners, please check my kesari bath recipe using Bombay rava. I have mentioned an easy, fool proof method.

Easy, yummy Karnataka style Chiroti rava kesari is ready to serve. Tastes delicious !!

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Rava Uppittu Recipe – Karnataka Hotel Style Rava Upma

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 Chiroti rava 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 style rava 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. 

Cuisine: Karnataka

Category: Breakfast Recipes

Serves: 3

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

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)

RAVA UPPITTU RECIPE

1. Dry roast rava/sooji for 5 minutes in medium flame without burning it. Set aside.
2. Heat oil in kadai. Temper all the ingredients mentioned above.
3. Saute onion, green chilli and tomato. Add salt and water.
4. Add coriander leaves and roll boil for 2 minutes.
5. 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.

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Mawa Ladoo Recipe In Microwave – Khoya Laddu Recipe

My regular readers are well known of my Thursday Guru pooja and Friday Lakshmi pooja. For pooja neivedyam/prasad, I keep trying varieties of sweets. It may be traditional or unusual sweets, I am trying it every week. Last week I tried South Indian style easy peanut ladoo for my Thursday pooja. So this week I thought of trying some North Indian sweets. 

I prepared this easy, yummy mawa ladoo / khoya laddu in microwave following Nisha Madhulika’s recipe. Though its my first attempt, it came out really well. Its so easy and quick to make. Fuss free recipe ! Usually North Indians make Sooji khoya laddu, besan khoya ladoo, khoya coconut laddu and khoya dry fruits laddu. Apart from these laddu varieties, many of you would have tried khoya burfi or gulab jamun with khoya. Do try this khoya ladoo for a change. I am sure you will love it. Its tastes is similar to doodh peda. Ok, lets see how to make mawa ladoo recipe with step by step pictures. 

Mawa ladoo recipe / Khoya laddu in microwave

Mawa ladoo recipe in microwave

Cuisine: North Indian

Category: Sweets

Serves: 5 

Prep time: 2 Minutes

Cook time: 2 Minutes

Total time: 4 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Unsweetened khoya / Mawa - 1/2 cup Powdered sugar - 1/4 cup Cardamom powder - 1/8 tsp Cashew nuts - few(roasted), Optional

HOW TO MAKE MAWA LADOO / KHOYA LADOO

1. In a microwave bowl, take the khoya/ mawa.
2. Crumble it slightly. Microwave in high power for 1 minute.
3. Remove the bowl and stir it well.
4. Microwave again for one minute. Remove, stir well and let it cool down.
5. Add powdered sugar and cardamom powder. Shape into ladoo.
6. Finish it within a day or two !

METHOD - STEP BY STEP PICTURES

Take the mawa/ khoya and measure 1/2 cup from it. Keep it in a microwave safe bowl. Crumble slightly. Cover the bowl with a microwave safe plate. Microwave in high power ( 800w) for one minute.  Remove the bowl and stir the khoya with a spoon. Again cover it and microwave for one more minute in high power. Remove the bowl and mix well. Khoya may be golden brown in color slightly. Do not panic. But make sure its not burnt. Transfer the khoya to a plate immediately and let it cool down completely. In the mean time, take the sugar and 2 cardamom seeds in a mixie jar. Grind to smooth powder. Set aside. Take the khoya and crumble it finely with your fingers. Add the powdered sugar to it and mix well. Check for taste and add more sugar if needed.  If using roasted cashews, add at this stage. I din't use it. Take a portion of the khoya, roll tightly and make ladoo. Shape the laddu and serve immediately. Store in a box and enjoy for one or two days. This ladoo stays good for 2 days. It tastes more like doodh peda.  I decorated the ladoo by keeping a color dot and melon seed on top. Enjoy !

Note

Make sure not to burn the khoya while you microwave. If the power of microwave is more ( 900W or more) reduce the cooking time to 1 minute 30 seconds. Over cooking makes the khoya hard and chewy. Adjust the quantity of powdered sugar based on your taste. I feel 2:1 ratio of khoya and sugar is sufficient.

Do try this easy, yummy khoya ladoo and share your feedback with me !!

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Peanut Ladoo With Jaggery – Groundnut Laddu Recipe - Verkadalai Laddu

Peanut ladoo with jaggery

 I learnt this easy peanut ladoo with jaggery (Verkadalai vellam laddu in Tamil, Shenga laddu in Kannada) from my friend Shalini. Its just a two ingredients recipe with two step process. She told this laddu recipe is very special among her community people in Andhra (Telugu). There is also a popular snacks shop in Shevapet, Salem that sell this ladoo. My husband Sendhil loves peanut based low calorie snacks like peanut chikki / Kadalai mittai. When I was telling this to my Shalini, she suggested this healthy ladoo recipe with the same combination of peanut and jaggery just like chikki. As we all know peanut and jaggery when eaten together gives us immense health benefits. So I was double happy to learn this easy, low calorie peanut laddu recipe without ghee. I made this for my Thursday Guru Pooja neivdeyam. This laddu became a super hit recipe in my house😃. Friends, you too give a try. If you have roasted and deskinned peanuts in hand, you can make this laddu in the next 5 minutes. You can also pack it for kids and adults snacks box. This peanut laddu stays good upto one week. So you can make, store and enjoy anytime. Ok, lets see how to make this simple, easy, yummy and super healthy peanut jaggery ladoo with step by step pictures.

Check out my Peanut chutney recipes in this link.

Peanut ladoo with jaggery

Peanut ladoo with jaggery - Healthy, easy sweet recipe with peanuts.

Cuisine: Indian

Category: Sweet

Serves: 8 nos

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup -250ml Roasted & Deskinned Peanuts - 1/2 cup Grated or powdered jaggery - 1/2 cup( add 2tbsp more for extra sweetness)

METHOD

1. Dry roast the peanuts in a kadai or microwave roast the peanuts for 2 to 3 minutes in high power.
2. Rub the roasted peanuts and remove the skin.
3. In a mixie jar, grind the peanuts coarsely.
4. Add the grated jaggery and grind again to smooth powder.
5. Make balls tightly and store in an air tight jar. Serve and enjoy !

METHOD - STEP BY STEP PICTURES

Dry roast the raw peanuts in a kadai. Roast  in medium flame till its skin crackles. Switch off the flame and let the peanuts be in the hot kadai. It will become crispy only after it cools down. So wait patiently. Alternatively you can roast the peanuts in microwave oven too. For this, spread the peanuts in a microwave plate. Roast in high power for 2 to 3 minutes. I kept in 800w power for 2 minutes 30 seconds. Switch off the microwave and let the peanuts be inside the hot oven. It will become crispy once it cool down. Now take the roasted peanuts in a small cloth bag(Manja pai) or in a plastic cover. Rub it well to remove the skin. Collect the roasted peanuts in a plate. Grind the roasted peanuts coarsely. Then add the grated jaggery and grind again to smooth powder. Check for taste. Add more jaggery and grind again if needed. Do not grind for long time continuously. Oil releases from the peanuts and becomes like a paste. So just pulse it to mix well. Remove the powder in a plate. Roll tightly and shape into ladoo. Store in an air tight jar and use it within a week. Enjoy !

Note

You can add 2 tbsp extra jaggery for more sweetness. Usually the ratio of peanuts and jaggery is 1:1.  Ghee is not needed as the oil from peanut helps to shape ladoo. You can add cardamom powder while grinding if you like.

Try this easy, yummy, healthy peanut ladoo for your kids and family. They will love it !

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Coconut Chutney With Onion –Thengai Vengaya Chutney Recipe For Idli

This is my mom’s style basic coconut chutney recipe without pottukadalai (fried gram dal) tempered with small onion. Even though my amma makes different types of coconut chutney, this is my father’s most favorite version. So my mom prepares it almost everyday till now for breakfast. 

Before marriage, myself and my younger sister Radha used to scold her for repeating the same chutney everyday. So my mom used to make 2 different chutney recipes for breakfast. This thengai chutney for my dad and some onion or tomato chutney for us. 

Now after so many years of marriage, I started liking my mom’s coconut chutney with onion. The flavor of tempered small onions tastes awesome with hot idli. Its an ideal side dish for idli more than dosa. I guess this version of coconut chutney recipe may be new to many of you. Friends, do try it and let me know your feedback. Lets see how to make coconut chutney with small onion for idli.

Do check out my coconut chutney with red chilli and garlic for dosa !

Coconut chutney with onion for idli

Coconut chutney recipe tempered with onion - Yummy side dish for idli

Cuisine: Tamil nadu

Category: Chutney Recipes

Serves: Serves 4

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Grated coconut - 1 cup Green chilli - 5 nos Tamarind - Small berry size Salt - as needed Water -To grind To Temper Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1/ 2 tsp Small onions - 10 nos OR Big onion - 1 no Curry leaves - Few

HOW TO MAKE COCONUT CHUTNEY WITH ONION

1. Grind coconut, green chilli, tamarind, salt with water.
2. Heat oil and temper mustard, urad dal & curry leaves.
3. Add the chutney to the kadai with little water. Boil for few minutes.
4. Serve with hot idli !

METHOD - STEP BY STEP PICTURES

• In a mixie jar, take the grated coconut, green chilli, tamarind and salt. Add required water and grind to smooth paste. Set aside. Peel and chop onions roughly.
  
• In a kadai, heat oil and temper mustard seeds, urad dal, curry leaves. Saute the chopped onion till transparent. Add the chutney. Wash the mixie jar with little water and add to the chutney. 
• TIP : Suppose If you have made the chutney watery, add 1 tbsp of idli dosa batter to the chutney while boiling with onions. Chutney will thicken soon.
  
• Mix well and boil for a minute. Serve with hot idli drizzled with sesame oil/gingely oil. Enjoy !

Note

Adjust the number of chillies as per your taste. If you skip tamarind, chutney tastes very spicy. So tamarind is a must if you add 5 chillies. No need to use pottukadalai / fried gram dal.

Try this yummy coconut chutney with onion. You will love it !

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Karnataka Style Rasam Recipe – Bele Rasam Recipe / Dal Rasam - Bele Saaru Recipe

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.

Check out my other Karnataka recipes too !

Karnataka bele rasam / Dal rasam recipe

 Karnataka bele rasam / Dal rasam recipe for rice

Cuisine: Karnataka

Category: Rasam Recipes

Serves: 3

Prep time: 5 Minutes

Cook time: 20 Minutes

Total time: 25 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Toor dal - 1/4 cup Water - 2 cups Ripe tomato - 2 nos 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

1. Pressure cook toor dal, tomato, green chilli, whole garlic cloves, curry leaves, turmeric powder for 2 whistles in low flame.
2. Mash it well. Dry roast pepper and cumin. Powder it.
3. Temper mustard, cumin, crushed garlic, hing and red chilli.
4. Saute the pepper+cumin powder in low flame.
5. Add this to the dal, tamarind extract, dhania powder and salt. Boil for few minutes.
6. 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.

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