Vagharelo Bhaat Recipe – Gujarati Masala Rice
Vagharelo Bhaat is a comforting and flavorful dish, often made using leftover rice, and cooked with a spiced buttermilk base. Originating from the heart of Gujarat, this recipe brings a rustic, homely touch to your dinner table. The earthy aroma of spices like asafoetida, cumin, and mustard seeds mingling with the richness of curd and the tang of gram flour creates a wholesome, satisfying meal. Each Gujarati family has its unique twist on this recipe, handed down through generations, and this version is inspired by my mother-in-law’s traditional approach.
This dish is perfect for a cozy dinner, especially on a chilly night, and pairs beautifully with sides like Dill Cucumber Raita, Aam Ka Achaar, and crispy Papad for a complete and nourishing meal.
Recipe Information
| Cuisine | Gujarati Recipes |
|---|---|
| Course | Dinner |
| Diet | Vegetarian |
| Preparation Time | 15 minutes |
| Cooking Time | 20 minutes |
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 (Rai/Kadugu) | 1/2 teaspoon |
| Curry leaves (chopped) | 3-4 leaves |
| Asafoetida (hing) | 1/2 teaspoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Red Chilli powder | 1/2 teaspoon |
| Oil | 1/2 teaspoon |
| Coriander leaves (chopped) | A small bunch |
| Salt | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 250-300 kcal |
| Protein | 6-8 g |
| Carbohydrates | 40-45 g |
| Fats | 6-8 g |
| Fiber | 2-3 g |
Instructions
-
Prepare the Buttermilk Mixture
- In a large mixing bowl, whisk together the gram flour (besan), curd, salt, asafoetida, red chilli powder, and turmeric powder until you achieve a smooth, lump-free mixture. Set this aside.
-
Temper the Spices
- Heat oil in a large pan over medium heat. Add the mustard seeds and cumin seeds, and let them crackle.
- Once the seeds pop, add the finely chopped curry leaves and stir for a few seconds to release their aroma.
-
Cook the Rice with the Mixture
- Reduce the heat slightly and add the cooked rice to the pan. Stir it well to combine with the tempered spices.
- Gradually pour the gram flour-curd mixture into the pan, stirring continuously to ensure the rice gets evenly coated.
-
Simmer to Perfection
- Continue stirring over medium heat as the mixture thickens. Allow it to bubble gently for about 2 minutes while stirring to prevent sticking.
-
Final Touches
- Once the mixture is thickened and the rice is heated through, garnish the Vagharelo Bhaat with freshly chopped coriander leaves.
-
Serve and Enjoy
- Serve the Vagharelo Bhaat hot as a standalone dish, or pair it with Dill Cucumber Raita, Aam Ka Achaar, and crispy Papad for a complete Gujarati-style meal.
Tips for the Perfect Vagharelo Bhaat
- Use Leftover Rice: This recipe works best with slightly dry leftover rice, as fresh rice can turn mushy.
- Adjust the Spices: Feel free to modify the spice levels to suit your taste preferences.
- Add Vegetables: To make the dish more wholesome, add cooked vegetables like peas, carrots, or capsicum.
- Consistency Check: If the mixture becomes too thick, you can thin it out with a splash of water or buttermilk while cooking.
Pairing Suggestions
| Side Dish | Description |
|---|---|
| Dill Cucumber Raita | A cooling yogurt-based side dish with a hint of dill. |
| Aam Ka Achaar | A tangy North Indian raw mango pickle for a spicy kick. |
| Papad | Crisp lentil wafers that complement the soft texture. |
Enjoy this hearty Gujarati delight as a comforting meal that brings warmth and nostalgia to your dining table. Let this recipe add a slice of Gujarat’s culinary tradition to your home!
