Karnataka Style Gorai Kai Kara Recipe – Cluster Beans Chutney
Karnataka Style Gorai Kai Kara, also known as Cluster Beans Chutney, is a delightful South Indian preparation that brings the unique flavors of cluster beans to the forefront. This dish is not only simple to prepare but also boasts numerous health benefits, making it a perfect accompaniment for your breakfast or any meal. Enjoy this vibrant chutney with Ghee Roast Dosa and a steaming cup of Filter Coffee for a wholesome experience that captures the essence of Karnataka’s culinary heritage.
Ingredients
| Ingredient | Quantity |
|---|---|
| Gawar Phali (Kothavarangai / Cluster Beans) | 15, chopped |
| Ginger | 1 inch, chopped |
| Garlic | 4 cloves, chopped |
| Green Chillies | 5, chopped |
| Roasted Peanuts (Moongphali) | 3 tablespoons, dry roasted |
| Coriander Seeds (Dhania) | 1/4 teaspoon |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Tamarind | 18 grams |
| Salt | To taste |
| Mustard Seeds | 1 teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
| Asafoetida (Hing) | 1 pinch |
| Curry Leaves | A few leaves (for tempering) |
| Oil (for cooking and tempering) | As required |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 120 |
| Protein | 4g |
| Carbohydrates | 20g |
| Dietary Fiber | 5g |
| Fat | 4g |
| Cholesterol | 0mg |
| Sodium | Varies with salt added |
Instructions
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Preparation of Cluster Beans: Begin by washing the cluster beans thoroughly to remove any impurities. Using a sharp knife, carefully trim off the two pointed ends of each bean. Cut the beans into halves and set them aside for later use.
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Cooking the Vegetables: Heat a kadai (wok) over medium flame and add a couple of tablespoons of oil. Once the oil is hot, splutter the cumin seeds and coriander seeds, allowing their flavors to release. Next, toss in a few curry leaves to infuse the oil with aromatic goodness.
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Sautéing Aromatics: Add the chopped onions to the pan and sauté until they turn translucent, which should take about 3–4 minutes. Once the onions are ready, add the chopped garlic, ginger, and green chillies, stirring them in for about a minute.
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Cooking Cluster Beans: Introduce the chopped cluster beans to the mixture, followed by a pinch of salt. Stir the mixture well and allow it to cook. You can cover the pan with a lid to help the beans steam, ensuring they become tender without losing their vibrant color. This should take about 10–12 minutes.
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Blending the Chutney: After the cluster beans are cooked, remove the pan from heat and let the mixture cool for a few minutes. Once cooled, transfer the cooked ingredients into a mixer grinder. Add the tamarind and roasted peanuts to the mixture, and blend until you achieve a smooth paste. Adjust the consistency with a splash of water if needed.
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Tempering the Chutney: To elevate the flavor, prepare the tempering. In a small tadka (tempering) pan, heat a tablespoon of oil. When the oil is hot, add the mustard seeds and let them splutter. Once they begin to pop, add the urad dal, asafoetida, and a few curry leaves. Sauté briefly until the dal turns golden brown.
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Finishing Touches: Immediately pour the hot tempering over the blended chutney, ensuring that all the flavors meld together beautifully. Mix thoroughly to incorporate the tempering into the chutney.
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Serving Suggestions: Serve your Karnataka Style Gorai Kai Kara (Cluster Beans Chutney) warm or at room temperature, accompanied by Ghee Roast Dosa and a cup of aromatic Filter Coffee for an authentic South Indian breakfast experience.
This delightful Karnataka Style Gorai Kai Kara is not only a feast for the palate but also a healthy addition to your diet, especially for those looking to enjoy diabetic-friendly options. Its unique combination of ingredients creates a flavor profile that is sure to impress at any meal. Enjoy this recipe and share the love of cooking!
