Tuesday, April 13, 2010

Gorikayi Bhath (Spicy Cluster beans rice)

This is a traditional Karnataka dish which is a very similar to the famous 'Vangi bhath'. The spice powder mentioned here is also a close second to the vangi bhath powder. You can use the same powder for vangi bhath too.
Gorikai/Gorikayi/Javalikayi : Kannada
Cluster beans: English
Gawaar: Hindi & Marathi. For other language translations, refer here.

Rice: 2 cups
Gorikayi/Gorikai/Cluster beans/Guar: 2 cups (finely chopped)
Peas: A fistful or approximately 1/2 cup (optional)
Jaggery: A big pinch (optional)
Tamarind: 1 or 1.5 tsp (extract thick juice)
Oil: 1 tsp
Salt: According to taste.

For spice powder:
Gram dal/Channa dal: 2 tsp
Urad dal: 1 tsp
Coriander seeds/dhania: 1/2 tsp
Red chillies: 4-5 (I normally use 2 spicier chillies & 3 Kashmiri chillies for color)
Cinnamon: 1inch stick
Cardamom: 1 no
Marati moggu: 1 no
Cloves: 3 nos

For tempering:
Oil: 2 tbsp
Mustard seeds: 1/2 tsp
Peanuts/Groundnuts: 1 tbsp
Curry leaves: 8-10 ( 2 strings)
Red chilli: 1 no (broken)
Asafoetida: A pinch

For garneshing:
Grated coconut: 2 tbsp
Coriander leaves: 1 tbsp (finely chopped)

Step 1: Prepare the rice by adding double the amount of water & allow it to cool.
Step 2: Meantime, heat oil on a broad pan. When oil is hot, add the finely chopped cluster beans & saute for a minute. Add few drops of oil & let it cook. When the beans are half cooked, add the peas & cook until both are soft yet crunchy.
Step 3: Paralelly when the beans are getting cooked, prepare the spice powder. Dry roast all the ingredients mentioned for the spice powder & allow it to cool. When it is cool, prepare a powder out of it & scoop out the powder.
Step 4: Boil the tamarind juice for a minute. This is done to remove the raw smell of the tamarind. The juice thickens. Keep it aside.
Step 5: When the beans are cooked, add the spice powder (around a tbsp of the powder should be sufficient) & salt. Mix well & turn off the flame.
Step 6: Prepare the tempering. Heat oil in a small pan. When oil is hot, add mustard seeds. When mustard seeds splutter, add peanuts. Roast till the peanuts are golden brown. Add the curry leaves, asafoetida, red chilli & cook for 3-5 secs. Turn off the flame.
Step 7: Spread the rice in broad vessel (the rice must have reached the room temperature). Add the cooked spicier beans (cooked at step 5), tamarind paste (step 4), tempering (step 6) to the rice. Adjust the salt (note you have added salt to the beans already). Add the grated coconut, coriander leaves & mix the rice thoroughly. Serve it warm or at room temperature. Enjoy it with a raitha/papad or as is.

  • Tamarind extract can be replaced with lemon juice too, however the authentic taste comes from the tamarind.
  • Replace fresh grated coconut with dry coconut/copra, if you wish to preserve this rice for a day or two.
  • Excess spice powder can be preserved in air tight containers for later use.
  • For quicker version, MTR vangi bhath powder can be used to prepare this dish.

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