Cluster beans rice recipe, Goru chikkudu kaya rice is a spicy garlic flavored rice. Ready in minutes. Learn with quick video and step wise pictures.
Cluster beans rice was told to me by my mom in law after seeing it in TV cookery show. She told me when I went to India roughly. After few months, now when she came here, I asked her last week about the recipe as I had cluster beans in hand. But she too totally forgot the recipe. Then I searched for it in Youtube and found it.
I tried and it was really good. Thought it is a very good idea to include cluster beans even if anyone doesn't like the vegetable. I used mixie to grind the cluster bean. Next time, I am going to try using food processor to mince the cluster bean and try it out. It tasted really good and as per the source of the recipe it is Andhra style rice, so this is the simplest rice variety you can try. Check out my other rice varieties.
Recipe card
Cluster beans rice recipe
Ingredients
- ½ cup Cluster beans cut
- 2 & ½ cups Cooked rice
- 7 Red chillies dry
- 12 Garlic cloves
- Salt
To temper
- 3 tablespoon Oil
- ½ teaspoon Mustard
- 1 teaspoon Urad dal
- ⅛ teaspoon Asafoetida
- 1 Sprig curry leaves
Instructions
- First grind coarsely red chilli and garlic cloves.
- Top it with cleaned, cut cluster beans. Grind again coarsely.
- Heat a pan with oil and temper with mustard, urad dal and asafoetida followed by curry leaves.
- Add the ground powder and required salt. Cook in medium flame for a minute. Cook covered for 5 mins in low flame.
- Open the lid and add cooked rice. Switch off flame and mix thoroughly to serve.
Video
Notes
- Adjust chilli as per your spice level. My red chillies are medium spiced.
- I used basmati rice, but you can use any type of cooked rice.
Cluster beans rice method:
- First grind coarsely red chilli and garlic cloves.
- Top it with cleaned, cut cluster beans. Grind again coarsely.
- Heat a pan with oil and temper with mustard, urad dal and asafoetida followed by curry leaves.
- Add the ground powder and required salt. Cook in medium flame for a minute. Cook covered for 5 mins in low flame.
- Open the lid and add cooked rice. Switch off flame and mix thoroughly to serve.
Serve with fryums/ vadams or appalam.
Divya
V make poriyal similarly but v cook cluster beans and drain the water and then add oil pop mustard seeds add peanuts red chilli garlic grounded ...powder and fry for a min or two .. would b glad if u try it goes well with rasam sadam
Raks Anand
Wow sounds really good. Will definitely try this. Thanks a lot 🙂
MG Gopalan
My grandma had a slightly different version.
1. Dry roast 6tbsps moong dal until golden. Do not brown. Soak in water for 20 minutes
2. Dry roast 2 tbsp of white sesame seed till they are slightly brown and aroma emanates.
3. Grate about 50 gms of coconut and keep aside.
4. Follow the recipe and proportions provided by Raks Anand, above. But toss in the sesame seed and soaked moong dal with chilli and garlic.
4. When the mince is almost cooked add the grated coconut, mixing in thoroughly with the cluster beans, moong dal, sesame, garlic and chilli.
mix.
Add rice, mix and serve. A dollop of ghee adds a lot to the flavour.