Mix Vegetable Bhath

This South Indian style vegetable bhath or bath recipe is colorful and flavorful. Freshly ground spice powder adds a beautiful aroma to the dish. The best part of this mix 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.

About the Recipe

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 sweet 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 masala bath recipe is flavored with a spice powder. This is the same masala that is used to make vangi bath 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.

Here are the ingredients you need to make mixed vegetable rice bath recipe:

• Rice ~ 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.
• Mix Vegetables ~ 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.
• Spice powder/ masala - you will need the below to make the masala:
  • Ghee
  • Chana & urad dal
  • Coriander & cumin seeds
  • Dry red chilies
  • Cinnamon stick, cardamom pods, cloves, dry grated coconut
• Alternatively you can use your favorite vangi bath masala recipe or MTR vangi bath powder.
• 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.

Here is how to make this mixed veg bath recipe:

Make the spice powder

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.

Cook Rice

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.

Cook the mix vegetables

In a large sauté pan on medium heat, heat ghee and oil. Once hot, add mustard seeds 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. 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 until heated through.

Sauté peanuts and cashews until golden. Set aside.

Make Vegetable Bath

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!!

Expert 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

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Here are a few more South Indian rice recipes that you might like:

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.

Recipe Card