Tomato Khara-Bath

Tomato Khara-Bath is Bangalore’s favorite breakfast and evening tiffin. Simple , delicious , spicy and very filling. It is always served with coconut chutney.In Bangalore there are two places that serves the best khara-bath with chutney , one is  “Brahmin’s cafe” in chamrajpet and the other one is “Shankarnarayana Refreshments” in J.P Nagar 1st phase near corporation bank.



  • Cuisine: south indian
  • Yield: 4 serving
  • Course or type: breakfast
  • Preparation Time: 20 min
  • Difficulty: easy
  • Cooking Time: 15 min


Semolina 1 cup
Green chillies 3
Chopped coriander leaves For garnish
Finely chopped onions 2
Curry leaves 5-6
Tamarind About a small gooseberry size
Tomatoes 3
Clarified butter 3 tbsp
Cooking oil 4 tbsps
Channa dal 1 tsp
Asafoetida A pinch
White urad dal 1 tsp
Mustard seeds 1 tsp
Clove 4
Bay leaf 1
Cinnamon ½ inch piece
Salt To taste
Sugar  1 tsp
Water 400-500 ml
Kuzhambu podi 3 tbsps



  1. Pre-requisite : 1) Take lukewarm water in a sauce pan and add the tamarind. Let it soak in it for 10 minutes. This method makes it easier to get the tamarind extract. 2) Take a sauce pan add the remaining water and boil it. When the bubbles start forming add cloves , bay leaf , cardamom , cinnamon. Slit the tomatoes and add it into this water.Let it steep in it for 15 minutes.
  2. Once the tomatoes skin starts peeling , remove the sauce pan from heat.
  3. Take a blender , add only the cooked tomatoes. Discard the spices and not the water. Blend it to a thick puree.
  4. Take the tamarind extract(about 200 ml)  and add it to the tomato water. Keep the sauce pan on medium high heat. Once it start boiling add in 3 tbsps of Kuzhambu powder / Vangi-bath powder , salt and sugar. Let it boil until it becomes into a thick concoction / gojju.
  5. Now , take a kadaai or a pan , add clarified butter and oil. Temper mustard seeds , chana dal , urad dal , asafoetida.
  6. Add the chopped vegetables : green chilles , curry leaves and onions and saute.
  7. Once the onions turn transparent , add semolina and roast it until you get a fine aroma , take care to not to brown it or burn it.
  8. Now pour the prepared tomato concoction to the semolina mixture and stir vigorously, make sure it does not form lumps.
  9. Once you get the desired consistency , switch off the flame , garnish chopped coriander and serve it hot with coconut chutney.


Tips :

1) Making the tamarind soak in lukewarm water makes it easier to take the tamarind extract and all the yield of juice obtained is more and there is less wastage.

2) If you are in a hurry or don’t have the time to cook the tomatoes , you can use ready made tomato puree and temper the spices  with onions and other ingredients and add the required amount of water. you can skip using tamarind extract too.

3) After you add the tomato concoction to the semolina mixture , stir the mixture vigorously , so that it does not form lumps. If lumps are formed , it wont cook properly. Break the lumps immediately and mix.


2 Comments Add yours

  1. rarelicious says:

    Yummy dish with semolina, must try recipe for breakfast or dinner. Please check for more South Indian, millets, kids friendly recipes.


    1. Anushaa says:

      Hey thanks , sure will check your site too. 🙂


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