Vagharelo Bhaat Recipe – Gujarati Masala Rice

Vagharela Bhaat most often made from leftover rice and cooked in spicy buttermilk is one of the most delicious comfort foods to savor on a cold winter night. Rustic and calming aromas get released when the rice gets cooked in buttermilk that is flavored with asafoetida, red chillies and ginger. Each family from Gujarat has a special way of making the Vagharelo Bhaat Recipe and I attribute this recipe to the way my mother in law and her past generations have been making it.  Cooked rice, Curd (Dahi / Yogurt), Gram flour (besan), Cumin seeds (Jeera), Mustard seeds (Rai/ Kadugu), Curry leaves, Asafoetida (hing), Turmeric powder (Haldi), Red Chilli powder, Oil, Coriander (Dhania) Leaves, Salt   3 cups Cooked rice , mashed 3 cups Curd (Dahi / Yogurt) 2 tablespoons Gram flour (besan) 1/2 teaspoon Cumin seeds (Jeera) 1/2 teaspoon Mustard seeds (Rai/ Kadugu) 3-4 Curry leaves , finely chopped 1/2 teaspoon Asafoetida (hing) 1/2 teaspoon Turmeric powder (Haldi) 1/2 teaspoon Red Chilli powder 1/2 teaspoon Oil 1 Coriander (Dhania) Leaves , chopped (a small bunch) Salt , to taste     15   20     To begin making the Vagharelo Bhaat Recipe, we will first whisk the gram flour, yogurt, salt, asafoetida, red chilli powder and turmeric powder in a mixing bowl, until well combined. Heat oil in a pan on medium heat; add the mustard seeds, cumin seeds and curry leaves and allow them to crackle.At this stage, stir in the cooked rice and the gram flour yogurt mixture mish-mashing them together until well combined.  Continue to stir so the mixture does not stick to the bottom of the pan.You will notice the mixture begins to thicken and comes to a bubbling state. Allow it to be in the bubbling state for about two minutes stirring continuously. Finally garnish with coriander leaves and serve hot.Serve the Vagharelo Bhaat as a one dish meal as it is or along with Dill Cucumber Raita Recipe,  Aam Ka Achaar Recipe – North Indian Spicy Raw Mango Pickle, Papad as a complete meal.