Vagharelo Bhaat Recipe - Gujarati Masala Rice
Vagharela Bhaat most often made from leftover rice and cooked in spicy buttermilk is one of the most delicious comfort foods to savor on a cold winter night. Rustic and calming aromas get released when the rice gets cooked in buttermilk that is flavored with asafoetida, red chillies and ginger. Each family from Gujarat has a special way of making the Vagharelo Bhaat Recipe and I attribute this recipe to the way my mother in law and her past generations have been making it.
Ingredients
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3 cups Cooked rice
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mashed
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3 cups Curd (Dahi / Yogurt)
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2 tablespoons Gram flour (besan)
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1/2 teaspoon Cumin seeds (Jeera)
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1/2 teaspoon Mustard seeds (Rai/ Kadugu)
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3-4 Curry leaves
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finely chopped
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1/2 teaspoon Asafoetida (hing)
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1/2 teaspoon Turmeric powder (Haldi)
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1/2 teaspoon Red Chilli powder
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1/2 teaspoon Oil
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1 Coriander (Dhania) Leaves
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chopped (a small bunch)
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Salt
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to taste
Instructions
Step 1
To begin making the Vagharelo Bhaat Recipe, we will first whisk the gram flour, yogurt, salt, asafoetida, red chilli powder and turmeric powder in a mixing bowl, until well combined
Step 2
Heat oil in a pan on medium heat; add the mustard seeds, cumin seeds and curry leaves and allow them to crackle
Step 3
At this stage, stir in the cooked rice and the gram flour yogurt mixture mish-mashing them together until well combined
Step 4
Continue to stir so the mixture does not stick to the bottom of the pan
Step 5
You will notice the mixture begins to thicken and comes to a bubbling state
Step 6
Allow it to be in the bubbling state for about two minutes stirring continuously
Step 7
Finally garnish with coriander leaves and serve hot
Step 8
Serve the Vagharelo Bhaat as a one dish meal as it is or along with Dill Cucumber Raita Recipe, Aam Ka Achaar Recipe - North Indian Spicy Raw Mango Pickle, Papad as a complete meal
Step 9