Chow Chow Bath

If you are wondering about the name Chow Chow Bath, let me tell you it’s nothing but upma, sheera and simple coconut chutney. It is easily available in hotels in Karnataka especially in the southern parts of Mangalore and Udupi where I belong to.

I first tasted it post marriage when I was very intrigued by the name and ordered it. To my surprise, it was just something so basic yet the overall combination tasted too heavenly for words. I fell so much in love with it that my eldest brother in law whom I fondly call Danthanna used to call me “Chow Chow Bath Ammi” (Ammi is the short form given by hubby’s family for the name they have put for me as part of marriage ritual – Amitha). I am so lucky to have such a loving family as in laws who love me like their own daughter.

Coming back to Chow Chow Bath, it became our special occasion breakfast apart from Masala dosas. Easy to make and starting the day with sweet on birthdays so that the whole year turns out as sweet. That is my intention. Maybe childish but still something I cherish a lot.

Hope you all those who have not tried this will try and love it. It turns out super delicious. Happy and healthy cooking!

RECIPE:

Ingredients:

For Upma:

1 Tbsp Coconut Oil

2 tsp Ghee (optional but gives great flavour)

1/2 tsp Mustard seeds

1/2 tsp Urad dal

1 Tbsp broken Cashews

Few curry leaves

3 green chillies

1 Cup wheat Semolina/ Rava/ Sooji

1 Tbsp Sugar

Salt to taste

2 to 2 1/2 Cups Water *(read notes)

2 Tbsp freshly grated coconut

For Sheera: Check the detailed recipe here.

For Chutney: Check Notes at the end

Step by step recipe:

1. Keep water to boil in a pan.

2. Heat oil and ghee together in another pan (I use my iron kadhai) and splutter mustard seeds. Add urad dal, curry leaves, cashews and green chillies. Fry till cashews turn light brown.

3. Now add semolina and roast continually on medium flame till it turns light brown in colour and turns aromatic. Takes about 3 to 5 mins.

4. Add sugar and salt. Mix well.

5. Now add the boiling water to this. Be sure to add very hot or boiling water else the upma won’t have desired texture.

6. Mix well continually with a ladle as you add the water so that there are no lumps in the mixture. Mix continuously on medium flame till the mixture cooks well and leaves the sides of the pan. Takes about 5 mins.

7. Cover and keep for 2 mins on low flame. Garnish with grated coconut and remove from the flame.

Notes:

* Remove the upma into a bowl and make Jaggery sheera in the same kadhai. Here is the detailed recipe.

* For Coconut Chutney, just grind together coconut, green chillies, ginger and salt with little water to a smooth paste. Remove into a bowl.

* When making upma, if you want a really soft texture like a lump, add semolina to water ratio as 1 : 2.5 times. If you want fluffy texture, add semolina to water ratio as 1 : 2 ie twice the water as compared to semolina.

* You can also add ginger, onions and tomatoes in the seasoning along with little turmeric powder and sambar powder in the upma to make khara bath. That tastes good too but as Chow Chow Bath, we prefer this basic version of upma.

* While eating Chow Chow Bath, take one serving of each upma and sheera, dip in chutney and eat. Tastes so delicious!

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