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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
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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


To make Vegetable Bath:

  • 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)


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.


  • 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.


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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