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!
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