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. |
Serving Suggestions
This Karnataka Style Gorai Kai Kara Chutney pairs beautifully with:
- Ghee Roast Dosa: The creamy chutney complements the crispy dosa perfectly.
- Idli: A classic South Indian breakfast staple.
- Steamed Rice: Add a dollop of ghee for a wholesome meal.
- Filter Coffee: For a quintessential Karnataka breakfast experience.
Enjoy the blend of flavors and the warmth of traditional Karnataka cuisine with this Cluster Beans Chutney recipe!