Karnataka Style Gorai Kai Kara Recipe (Cluster Beans Chutney)

The Karnataka Style Gorai Kai Kara Recipe, also known as Cluster Beans Chutney, is a deliciously creamy and spicy accompaniment that hails from the flavorful traditions of Karnataka cuisine. This chutney is a perfect blend of roasted spices, peanuts, and the unique taste of cluster beans. Packed with nutrients and diabetic-friendly, this chutney pairs excellently with ghee roast dosas or any South Indian breakfast delicacy. Here’s how you can prepare this delightful chutney at home.

Ingredients

Ingredient Name	Quantity	Notes
Cluster Beans (Gawar Phali)	15 beans, chopped	Also known as Kothavarangai
Ginger	1-inch piece, chopped	Fresh and aromatic
Garlic	4 cloves, chopped	Adjust to taste
Green Chillies	5, chopped	Adjust for spice level
Roasted Peanuts (Moongphali)	3 tablespoons, dry roasted	Adds creaminess
Coriander Seeds (Dhania)	1/4 teaspoon	Fragrant spice
Cumin Seeds (Jeera)	1/2 teaspoon	Earthy flavor
Tamarind	18 grams	Adds tanginess
Salt	To taste	Balances flavors
Mustard Seeds (Rai/Kadugu)	1 teaspoon	For tempering
White Urad Dal (Split)	1 teaspoon	Adds crunch in tempering
Asafoetida (Hing)	1 pinch	Boosts aroma
Oil	As needed	For sautéing and tempering

Nutritional Information (Per Serving)

Nutrient	Amount
Calories	~85 kcal
Protein	~3 g
Carbohydrates	~8 g
Fat	~5 g
Fiber	~2 g
Vitamin C	~5 mg
Iron	~0.8 mg

Preparation Time

Task	Time (in minutes)
Preparation	5
Cooking	35
Total Time	40 minutes

Instructions

Step	Description
1	Begin by washing the cluster beans thoroughly. Trim both pointed ends and chop them into halves. Set aside.
2	Heat a kadai (pan) with a little oil. Add cumin seeds, coriander seeds, and curry leaves. Allow them to splutter.
3	Add the chopped onions to the pan and sauté until they turn translucent. Stir occasionally to avoid burning.
4	Once the onions are soft and translucent, add the chopped garlic, ginger, green chilies, and cluster beans.
5	Season with salt and stir well. Cook the beans over medium heat, covering the pan with a lid. Stir occasionally to ensure even cooking.
6	Once the beans are tender and cooked, remove the pan from heat and allow the mixture to cool completely.
7	Transfer the cooled mixture to a blender. Add tamarind and roasted peanuts. Blend into a smooth paste. Adjust consistency by adding a little water if needed.
8	For tempering, heat oil in a small tadka pan. Add mustard seeds, urad dal, asafoetida, and curry leaves. Let the mustard seeds splutter.
9	Pour the prepared tempering over the chutney and mix well.
10	Serve the chutney fresh alongside ghee roast dosa and a steaming cup of filter coffee.