Coriander Leaf Vānghī Bāth

This dish suits all constitutions being tridhātu sāmya. It nourishes the body and freshens the mind. Those experiencing digestive disorders should not consume very often as it is a little heavy to digest.

Preparation: 30 minutes

Serves: 3 – 4

All spoon measurements are heaped unless otherwise stated.

 

Ingredients

1 cup/200g white basmati rice

2 cups/500ml water

3 bunches/155g coriander leaves, chopped

½ cup/40g dried shredded coconut  

1 tsp fine rock salt

1 – 2 tsp jaggery

1 tsp tamarind paste

1 – 2 tsp sambar powder (moderately spiced)

Voggarane

¼ cup/60ml coconut or peanut oil

½ tsp mustard seeds

¼ tsp asafoetida powder

10 fresh curry leaves

⅛ tsp turmeric powder

Rice

1.  Wash rice until water runs clear, drain, add water, bring to boil, then reduce the heat to maintain a rapid simmer.  Simmer uncovered for 8 – 10 minutes, or until water has evaporated. Turn off the heat, cover and set aside to cool.

2.  Chop coriander leaves (including the stems) – measuring 3 tightly packed cups. Measure out remaining ingredients – set aside.

Voggarane

3.  In a skillet, heat oil, add mustard seeds; when seeds turn grey and pop, turn down the heat, add asafoetida, curry leaves and turmeric – fry for 30 seconds, stir to fry evenly.

4.  Add coriander, cook for 1 – 2 minutes, then add coconut, salt, jaggery, tamarind and sambar powder – stir for 1 minute, then turn off the heat.

5.  Add cooled rice and combine using the right hand, to ensure the rice is mixed well with the spices.

6.  Taste and adjust seasonings, as needed.

 

Serve

Once every two weeks, goes well with carrot curry, carrot raita. Suitable for the midday meal and in the rainy and winter season.

Variation

Replace coriander with fenugreek leaves.