Vagharelo Bhaat Recipe – Gujarati Masala Rice
Embrace the vibrant flavors of Gujarat with the delightful Vagharelo Bhaat, a traditional masala rice dish that combines the creaminess of yogurt with an array of spices, creating a wholesome meal perfect for any dinner table. This recipe not only highlights the essence of Gujarati cuisine but also showcases the simplicity and comfort of home-cooked meals.
Ingredients
| Ingredient | Quantity |
|---|---|
| Cooked rice (mashed) | 3 cups |
| Curd (Dahi / Yogurt) | 3 cups |
| Gram flour (besan) | 2 tablespoons |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Mustard seeds | 1/2 teaspoon |
| Curry leaves (finely chopped) | 3-4 leaves |
| Asafoetida (hing) | 1/2 teaspoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Red chilli powder | 1/2 teaspoon |
| Sunflower oil | 1/2 teaspoon |
| Coriander leaves (chopped) | 1 small bunch |
| Salt | To taste |
Nutritional Information
| Nutritional Component | Per Serving |
|---|---|
| Calories | Approximately 350 kcal |
| Protein | 10 g |
| Carbohydrates | 45 g |
| Fat | 15 g |
| Fiber | 2 g |
Preparation Time
| Activity | Time (mins) |
|---|---|
| Prep | 15 |
| Cook | 20 |
| Total | 35 |
Instructions
To embark on this culinary journey, begin by whisking together the gram flour, yogurt, salt, asafoetida, red chilli powder, and turmeric powder in a mixing bowl until everything is thoroughly combined into a smooth mixture. This step is crucial as it forms the creamy base of your dish.
Next, heat the sunflower oil in a pan over medium heat. Once the oil is hot, add the mustard seeds, cumin seeds, and finely chopped curry leaves. Allow these ingredients to crackle and release their essential oils, which will impart a wonderful aroma to your dish.
Once the seeds have cracked, introduce the mashed cooked rice to the pan, along with the prepared gram flour and yogurt mixture. Gently mish-mash the rice and the yogurt blend together until they are completely incorporated, ensuring every grain of rice is enveloped in the creamy mixture. It is important to stir continuously at this stage to prevent the mixture from sticking to the bottom of the pan.
As you continue to stir, you’ll notice the mixture will start to thicken and bubble. Allow it to reach this bubbling state for about two minutes, continuing to stir to maintain an even texture and prevent any burning. This is where the flavors meld together, creating a beautifully aromatic and satisfying dish.
Once the Vagharelo Bhaat has reached the desired consistency, remove it from the heat and garnish generously with fresh, chopped coriander leaves. This final touch not only adds a pop of color but also enhances the overall flavor profile of the dish.
Serve the Vagharelo Bhaat hot, as a delightful one-dish meal on its own, or pair it with refreshing Dill Cucumber Raita, spicy Aam Ka Achaar (North Indian Raw Mango Pickle), and crispy papad for a complete and satisfying meal experience. This dish is perfect for gatherings, potlucks, or a comforting family dinner, embodying the essence of Gujarati hospitality and warmth.
Indulge in the rich flavors and comforting textures of Vagharelo Bhaat, and let it transport you to the heart of Gujarat with every bite!
