Karnataka Style Gorai Kai Kara Recipe - Cluster Beans Chutney
Karnataka Style Gorai Kai Recipe, a simple and tasty chutney recipe that is served along with Puri for Breakfast or Lunch. It is a creamy and spicy chutney which is made from cluster beans.
Karnataka Style Gorai Kai Kara Recipe (Cluster Beans Chutney Recipe) is a creamy and spicy chutney made from cluster beans.
It is a good way to include the beans in your daily diet. To make this chutney, Cluster beans are stir fried along with onions and peanuts and then grinded into a smooth a creamy mixture to make this chutney. Later, a tempering is added in the chutney to give it more taste and flavour.
Cluster Beans in other names called as goraikai or Gavar is rich in vitamins and minerals. The folic acid present in this beans will help to prevent any birth defects present in the fetuses. It also forms a part of diabetic friendly dish.
If you are looking for more Chutney Recipes, here are some more that you can serve with your everyday meals:
- 15 Gawar Phali (Kothavarangai / Cluster beans) , chopped
- 1 inch Ginger , chopped
- 4 cloves Garlic , chopped
- 5 Green Chillies , chopped
- 3 tablespoons Roasted Peanuts (Moongphali) , dry roasted
- 1/4 teaspoon Coriander (Dhania) Seeds
- 1/2 teaspoon Cumin seeds (Jeera)
- 18 grams Tamarind
- Salt , to taste For tempering:
- 1 teaspoon Mustard seeds
- 1 teaspoon White Urad Dal (Split)
- 1 pinch Asafoetida (hing)
How to make Karnataka Style Gorai Kai Kara Recipe - Cluster Beans Chutney
To begin making the Karnataka Style Gorai Kai Kara Recipe (Cluster Beans Chutney Recipe), firstly begin by washing the cluster beans and removing the two pointed ends. Chop them half and keep it aside.
Heat a kadai with oil and splutter cumin seeds, coriander seeds and curry leaves. Add the chopped onions and sauté them till it turns translucent.
Once the onions are translucent, add the chopped garlic, ginger, green chilies and the cluster beans. Add salt and fry them till it is cooked. You can cover it with the lid and let it cook over medium heat.
Once that is done let it cool down and add it in a mixer along with tamarind and roasted peanuts. Grind this into a smooth paste.
The next step is to make the tempering for the chutney. Heat required oil in a tadka pan.
When the oil is hot, add in the mustard seeds, urad dal, asafoetida, curry leaves and let the mustard seeds splutter.
Once done, switch off the gas and pour the tempering over the chutney and give it a mix. Your chutney is ready to be served.
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