Creamy Wheat Rava Karabath (South Indian Savory Porridge)

25 minutes

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Creamy Wheat Rava Karabath - South Indian savory porridge with spices, vegetables, and garnished wit.
A delicious South Indian dish, Creamy Wheat Rava Karabath, featuring a flavorful, hearty, and nutritious savory porridge garnished with cashews and he.

4 from 5 votes
South Indian

About Creamy Wheat Rava Karabath (South Indian Savory Porridge)

Craving a warm, comforting hug in a bowl? Look no further than Wheat Rava Karabath, a creamy South Indian porridge similar to Upma, but with an irresistible texture and a symphony of flavors.
Imagine nutty roasted wheat rava mingling with vibrant, fresh vegetables and a hint of tangy tomato. Aromatic spices and herbs dance through every bite, creating a wholesome and satisfying meal.
Perfect for a quick breakfast or a light dinner, this versatile dish can be customized with your favorite vegetables, offering a delicious glimpse into authentic South Indian cuisine.
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Recipe Time & More

Prep10 minutes
Cook15 minutes
Total25 minutes
Calories1010 kcal
Serves4
Served AsBreakfastDinner
Recipe TasteCrunchySourSpicyTangy

Ingredients
 

Seasoning

Vegetables and Aromatics

Main Ingredients

Other

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Instructions
 

  • Heat oil in a pan over medium heat. Add mustard seeds and wait for them to splutter. This releases their characteristic nutty flavor.
    Creamy Wheat Rava Karabath (South Indian Savory Porridge).
  • Add urad dal and chana dal to the pan. Sauté until they turn golden brown, which enhances their aroma and adds a pleasant crunch.
  • Add sliced onions and slit green chilies. Sauté for about 30 seconds until the onions soften slightly.
  • Add chopped tomatoes and sauté until they become soft and pulpy, releasing their juices and creating a base for the dish.
    South Indian savory porridge with vegetables and spices in a pan.
  • Add the mixed vegetables and sauté for a minute to slightly cook them while retaining their crispness.
  • Add the wheat rava and roast it for two minutes over medium heat, stirring constantly. Roasting the rava deepens its flavor and prevents it from becoming mushy.
  • Add salt to taste and pour in 5 cups of water. Mix well to combine all the ingredients and ensure the rava is evenly moistened.
    Delicious South Indian savory porridge with spices and vegetables. Perfect for breakfast or a quick.
  • Cover the pan with a lid, reduce the heat to low, and simmer for 15 minutes, or until the rava is cooked through and the water is absorbed. This slow cooking process allows the rava to absorb the flavors of the vegetables and spices, resulting in a creamy texture.
  • Remove from heat and garnish with chopped cilantro, curry leaves, and roasted cashews for added flavor and visual appeal.

Recipe Notes

Good To Know

  • Sprouts can be added with the vegetables for a healthier dish.
  • For enhanced tanginess, add a splash of fresh lime juice or a teaspoon of tamarind pulp at the end of cooking.
  • For a richer, creamier texture, stir in a spoonful of ghee after turning off the heat.
  • Add cooked chickpeas or boiled peanuts along with the vegetables for extra protein.
  • Leftover Karabath can be shaped into patties and pan-fried for a crispy snack.

Expert Tips

  • For a spicier Karabath, add a few slit green chilies along with the other vegetables.
  • Soaking the rice for at least 30 minutes before cooking will result in a fluffier texture.
  • Freshly grated coconut adds a wonderful aroma and flavor to the dish. Try toasting it lightly before adding for an even richer taste.

Storage Instructions

  • Store leftover Karabath in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently in a microwave or on the stovetop with a splash of water to prevent drying out.

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Please appreciate the author by voting!

4 from 5 votes

Recipe Nutrition

Calories: 1010kcalCarbohydrates: 7gProtein: 5gFat: 109gSaturated Fat: 15gPolyunsaturated Fat: 28.2gMonounsaturated Fat: 56.4gFiber: 1gSugar: 2g

Subhashni Venkatesh
Subhashni Venkatesh

I am a native of Kanyakumari district, brought up in Tiruchirapalli, and settled in Tirunelveli. I started exploring cooking at the age of 15 and learned a variety of recipes from my two grandmothers, friends, aunts, mother, and mother-in-law.

Cooking is, of course, my passion. I work as a teacher, and my colleagues love to receive recipes and tips from me, just as I enjoy learning from them. My son and husband encourage me to experiment with and innovate new dishes."

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4 from 5 votes

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