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    Home » Rice » Vegetable Bhath

    Mix Vegetable Bhath

    Published: Jan 3, 2023 by Pavani · 11 Comments

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    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.

    White bowl with colorful vegetable rice topped with peanuts and cashews

    Table of contents

    • About the Recipe
    • What is Vegetable Bath
    • Ingredients
    • Instructions
      • Make the spice powder
      • Cook Rice
      • Cook the mix vegetables
    • Expert Tips
    • Frequently Asked Questions
    • You might also like
    • Recipe Card

    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.

    White bowl filled with mixed vegetable rice

    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.

    White bowl with mixed vegetable rice topped with peanuts and cashews.

    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
    Ingredients needed - details in the recipe card

    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.

    Side by side photos showing veggies being sauteed

    Add the ground masala powder, remaining 1 teaspoon of salt. Mix well and cook until heated through.

    Side by side photos showing the making of the spicy vegetable mixture

    Sauté peanuts and cashews until golden. Set aside.

    Peanuts and cashews sautéing in ghee until golden

    Make Vegetable Bath

    Combine all the components. Add the cooked vegetable mixture, roasted nuts, and lemon juice to the rice.

    Seasoned mixed vegetables added to cooked 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!!

    Lemon juice, nuts, chopped cilantro added to vegetable bath

    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.
    Hand holding a spoon with colorful mixed vegetable rice

    Frequently Asked Questions

    Can this vegetable bhath be made vegan?

    Yes. Simply use canola or coconut oil instead of ghee in the recipe.

    Can rice bath recipe be made nut-free?

    Yes, feel free to omit the nuts in the recipe.

    Can this recipe be made with leftover rice?

    Absolutely, leftover rice will be great to make this dish. Warm the rice before adding the veggie mixture. Please note that this cannot be re-stored. Consume it right away.

    What to serve with rice bath?

    Simple onion raita (yogurt+finely chopped onion+salt) is the best accompaniment to this mixed vegetable pulao.

    You might also like

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

    • How to make South Indian Vegetable Rice for Festivals
    • Corn & Carrot Rice
    • Tomato Pulihora | Easy Tomato Rice Recipe
    • Andhra Style Mango Rice Recipe
    White bowl with Vegetable Bath

    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

    White bowl with mixed vegetable rice

    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
    Print Pin Rate
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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

    To make Vegetable Bath:

    • 1½ cups Raw Rice, soaked for 15~20 minutes
    • 2 tablespoons Oil, divided
    • ½ teaspoon Turmeric
    • 2 teaspoons Salt
    • 2 tablespoons Ghee, divided
    • 1 teaspoon Mustard Seeds
    • 2-3 Green chilies, slit
    • 8-10 Curry leaves
    • 4-5 cups Mixed Vegetables* (potato, carrot, green beans, green peas, bell pepper etc.)
    • 2-3 tablespoons Ground Masala powder*
    • 3 tablespoons Peanuts
    • 2 tablespoons Cashews
    • 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 Masala/ 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.
      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
    • Add the dry grated coconut and cook for 1-2 minutes or until golden. Remove the pan from the heat and let cool completely.
      ¼ cup Dry grated coconut (unsweetened shredded coconut)
    • Blend into a smooth powder. Store in an airtight container for up to 2 months.

    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.
      1½ cups Raw Rice, soaked for 15~20 minutes
    • In a large sauté pan on medium heat, heat 1 tablespoon ghee and 1 tablespoon of oil. Once hot, add mustard seeds and cook for 1 minute or until they start to splutter. Add green chilies, curry leaves and cook for 30 seconds.
      2 tablespoons Oil, divided, 2 tablespoons Ghee, divided, 1 teaspoon Mustard Seeds, 2-3 Green chilies, slit, 8-10 Curry leaves
    • 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.
      4-5 cups Mixed Vegetables* (potato, carrot, green beans, green peas, bell pepper etc.), ½ teaspoon Turmeric
    • Add the ground masala powder, remaining 1 teaspoon of salt. Mix well and cook for another 1-2 minutes.
      2-3 tablespoons Ground Masala powder*, 2 teaspoons Salt
    • 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.
    • Heat the remaining oil and 1 tablespoon ghee in a small pan. Once hot, add peanuts and cashews and cook till they are golden, about 2-3 minutes.
      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.
      3 tablespoons Peanuts, 2 tablespoons Cashews, 2 tablespoons Lemon or Lime juice, ¼ cup Fresh Cilantro, chopped

    Video

    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
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Reader Interactions

    Comments

    1. Divya Vikram

      October 30, 2008 at 2:44 am

      Nice recipe with loads of veggies!

      Reply
    2. Bex

      October 30, 2008 at 2:48 am

      this looks like a tasty treat, especially before a movie (or smuggle it into the movie)

      Reply
    3. aparna

      October 30, 2008 at 12:31 pm

      Looks yummy.

      Reply
    4. Sagari

      October 30, 2008 at 1:48 pm

      veg rice looks so yumm and comforting

      Reply
    5. Priya

      October 30, 2008 at 2:17 pm

      this one sounds really yummy Pavani, I love peanuts in any rice dish, I try to get as many as I can when I serve myself :)) My mom keeps telling us the story that when we went to watch movies as kids with them, my brother and I would finish the popcorn even before the titles are over and then fall asleep but wake up during the break for some chips and veggie puff :))

      Reply
    6. Lata Lala

      March 29, 2021 at 11:05 am

      5 stars
      This no onion, no garlic, South Indian style vegetable pulao looks so delicious. With fresh ground masala, it must have increased the flavor of this rice prepration.
      With added veges the nutritional value of pulao is taken to a notch higher.

      Reply
    7. Mayuri Patel

      March 29, 2021 at 12:08 pm

      5 stars
      Vegetable Bhath is one healthy, filling and delicious looking rice dish. What sets it apart from the normal veg pulao is the use of the special spice powder. A good idea to prepare more of it and store it so that one can make this rice dish in a jiffy.

      Reply
    8. Archana

      March 31, 2021 at 12:25 pm

      5 stars
      Thanks for the recipe Pavani I remember eating it at my cousin's place and keep forgetting to ask her for the recipe. This vegetable bhaat is just perfect with veggies and peanuts and movies.

      Reply
    9. Poonam bachhav

      April 02, 2021 at 10:45 pm

      5 stars
      Vegetable bhath with loads of vegetables and freshly ground spice mix is such a nutritious wholesome dish !

      Reply
    10. Uma Raghupathi

      April 04, 2021 at 12:18 pm

      5 stars
      I love this vegetable bath because of its flavor and nutrition. These looks so delcious and I bet taste wonderful too 🙂

      Reply
    11. Justswad

      August 23, 2022 at 4:41 am

      5 stars
      This is amazing. Thanks for sharing

      Reply

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