How to make Karnataka Style Vegetable Bhath

This South Indian style Vegetable Bhath recipe is colorful and flavorful. Freshly ground spice powder adds a beautiful aroma to the dish. The best part of this mixed vegetable rice is that it is great to make ahead of time. It is perfect to serve hot, warm or at room temperature.

This no onion, no garlic vegetable pulao is great to make during festivals and to pack in lunchbox. Even without those two ingredients, this rice bath is absolutely scrumptious. You have to try it to believe it.

You have got to ask a South Indian to come up with a rice dish. We can make a simple ven pongal or a scrumptious baby eggplant pulao or even make a lip smacking paravannam aka rice pudding in no time.

One of my childhood memories is watching movies in cinema halls with my mom and sister. I still remember watching 4-hour long Hum Aapke Hain Kaun. It was so much fun coming back home and discussing about the drama, costumes and the songs.

Being a foodie from young age, I also remember what we ate when we got home. It was almost always this Vegetable Bath. Amma would make it before we left, so we can eat as soon as we got back. So this recipe will always be associated with movies in my mind.

What is Vegetable Bath

Vegetable bath or bhath is a type of pulao widely popular in Karnataka. My mom learnt it from my grandmother, who lived in Bangalore (now Bengaluru) for many years.

This mixed vegetable rice bath recipe is flavored with a spice powder. This is the same masala that is used to make Vangi bhath or eggplant rice. Make a big batch of the masala and store it for couple of months to make any of these recipes in a jiffy.

Serve with plain yogurt or onion raita for a delicious and filling meal. Since it has no onion or garlic, it is great to make for festivals as well.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

The 2 most important ingredients to make this rice bhath is rice and mixed vegetables.

• I use sona masoori rice. But you can use any medium or long grain rice can be used. Basmati rice is also a good option.
• Potato, carrot, green peas are a must. You can also use cauliflower, broccoli, any colored bell peppers, corn kernels, sugar snap peas, snow peas, sweet potato etc. Any veggie that holds its shape without getting mushy will work in the recipe. 
• Frozen mixed vegetables is an excellent option.

The other ingredients you need are:

• Spice powder - check the ingredients and details in the recipe card. You can also use store-bought vangi bath powder in this recipe.
• Nuts - peanuts and cashews
• Lemon or lime juice

Instructions

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Step 1: Make the spice powder. Details in the recipe card. This vegetable bhath powder can be stored for up to 2 months. So make the full batch, so you can whip up this rice in no time.

Step 2: Cook rice either in a pressure cooker or in an instant pot* along with some oil, turmeric and salt until done. Make sure that the grains are separate and not mushy. Once the rice is done, transfer into a large bowl and set aside to cool.

Step 3: Saute peanuts and cashews until golden. Set aside.

Step 4: Make the vegetable mixture. Cook the vegetables until tender and flavor them with the spice powder.

Step 5: Combine all the components. Add the cooked vegetable mixture, roasted nuts, and lemon juice to the rice. Gently mix to evenly distribute the vegetables with rice. Use a light hand to make sure that the rice does not get mushy.

This is a good time to taste and adjust seasoning. Add more salt or lemon juice as needed. Serve hot, warm or at room temperature with onion raita and papad. Enjoy!!

Tips

• I use sona masoori rice to make this Vegetable bhath. Any rice that holds its shape and doesn't get too soft will work for this recipe. 
• I cook the rice in the instant pot with 1:2 (rice:water ratio) for 8 minutes.
• Feel free to use your favorite combination of vegetables - total veggies should be about 4-5 cups. I make sure to add potato, carrot and green peas. For the rest I use whatever fresh or frozen I have on hand.
• Few veggie ideas - cauliflower, broccoli, any colored bell peppers, corn kernels, sugar snap peas, snow peas, sweet potato etc. Any veggie that holds its shape without getting mushy will work in the recipe. 
• You can steam or microwave the vegetables to expedite the cooking process.
• Store-bought vangi bath masala is a great substitute to the freshly made spice powder.
• This vegetable rice is perfect to make for lunch box.
• Store leftover rice bath in an airtight container in the refrigerator for up to 2 days.

Frequently Asked Questions

Few more delicious Indian rice recipes to try

• Kakarakaya nuvvulannam (bitter gourd-sesame rice)
• Kerala vegetable biryani
• Chettinad vegetable biryani
• South Indian vegetable rice
• Zafrani Pulao
• Corn & Carrot Rice
• Bengali Mishti Pulao
• Cabbage Pudina Pulao

I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

Vegetable Bhath

This South Indian style Mixed Vegetable Bath is packed with veggies and flavor. Freshly ground spice powder makes it absolutely delicious.

Author: Pavani

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Prep Time: 20 mins

Cook Time: 45 mins

Total Time: 1 hr 5 mins

Course: Main Course

Cuisine: karnataka

Servings: 6 servings

Ingredients

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To make Vegetable Bath:

• 1½ cups Raw Rice
• 2 tablespoons Oil, divided
• ½ teaspoon Turmeric
• 2 teaspoons Salt
• 2 tablespoons Ghee, divided
• 3 tablespoons Peanuts
• 2 tablespoons Cashews
• 1 teaspoon Mustard Seeds
• 4-5 cups Mixed Vegetables* (potato, carrot, green beans, green peas, bell pepper etc.)
• 2-3 Green chilies, slit
• 8-10 Curry leaves
• 2-3 tablespoons Ground Masala powder
• 2 tablespoons Lemon or Lime juice
• ¼ cup Fresh Cilantro, chopped

To make Spice Powder:

• ½ teaspoon Ghee
• ¼ cup Chana dal (Yellow split peas)
• ¼ cup Urad dal (Black lentils)
• ¼ cup Coriander seeds
• 1 tablespoon Cumin seeds
• 4-6 Dry red chilies
• 1" Cinnamon stick
• 4 Cardamom pods
• 6 Cloves
• ¼ cup Dry grated coconut (unsweetened shredded coconut)

Instructions

Make Vegetable Bath:

• Cook rice in a pressure cooker or instant pot* along with 1½ teaspoons oil, ⅛ teaspoon turmeric and 1 teaspoon salt until done. Make sure that the grains are separate and not mushy. Once the rice is done. Transfer into a large bowl and set aside to cool.
• Heat the remaining oil and 1 tablespoon ghee in a large saute pan on medium heat. Once hot, add peanuts and cashews and cook till they are golden, about 2-3 minutes. Using a slotted spoon remove them onto a plate and set aside.
• In the same pan, add the remaining 1 tablespoon ghee and once hot, add mustard seeds. Cook for 1 minute or until they start to splutter. Add green chilies, curry leaves and cook for 30 seconds.
• Add the vegetables, turmeric and cook covered until they are soft and tender, about 10-12 minutes. At this point, you can cook a little longer to crisp up the veggies a little bit.
• Add the ground masala powder, remaining 1 teaspoon of salt. Mix well and cook for another 1-2 minutes.
• Add the cooked vegetable mixture to the rice. Gently mix to evenly distribute the vegetables with rice. Use a light hand to make sure that the rice does not get mushy.
• Add the fried peanuts and cashews along with chopped cilantro. Drizzle in the lemon or lime juice and mix again. Serve hot, warm or at room temperature with onion raita.

Make Spice Powder:

• In a small skillet, heat ghee on medium-low flame. Once the ghee melts, add the lentils, coriander seeds, cumin seeds, dry red chilies, cinnamon, cardamom and cloves. Cook till the lentils are lightly golden and the spices are fragrant, about 4-5 minutes.
• Add the dry grated coconut and cook for 1-2 minutes or until golden. Remove the pan from the heat and let cool completely.
• Blend into a smooth powder. Store in an airtight container for up to 2 months.

Notes

• I use sona masoori rice to make this Vegetable bhath. Any rice that holds its shape and doesn't get too soft will work for this recipe. 
• I cook the rice in the instant pot with 1:2 (rice:water ratio) for 8 minutes.
• Leftover rice will be great to use in this recipe. 
• Feel free to use your favorite combination of vegetables - total veggies should be about 4-5 cups. I make sure to add potato, carrot and green peas. For the rest I use whatever fresh or frozen I have on hand.
• Few veggie ideas - cauliflower, broccoli, any colored bell peppers, corn kernels, sugar snap peas, snow peas, sweet potato etc. Any veggie that holds its shape without getting mushy will work in the recipe. 
• You can steam or microwave the vegetables to expedite the cooking process.
• This vegetable rice is perfect to make for lunch box.
• Store leftover rice bath in an airtight container in the refrigerator for up to 2 days.

 

Nutrition

Calories: 388kcal | Carbohydrates: 57g | Protein: 9g | Fat: 15g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 887mg | Potassium: 386mg | Fiber: 7g | Sugar: 1g | Vitamin A: 6257IU | Vitamin C: 43mg | Calcium: 58mg | Iron: 2mg

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