Thursday, January 28, 2010

KaLa Bhaat

If you know even a little bit of Marathi, the first question you are going to ask me is - "How come your KaLa(black) bhaat is yellow?" :-D I know it. but this is the exact question I have been asking my aunt ever since I tasted it first - which was many years ago. Well, here's the deal. The main flavor associated with this rice is "Goda Masala" which is also known as "KaLa Masala". I have read some debates on the blogs about how goda masala is different than KaLa Masala. and as luck would have it, right now , I have both Goda Masala from Mumbai and KaLa masala from Marathwada region. but the term "Goda" or "KaLa" is used interchangeably in my family, for that Maharashtrian spice mix without onion or garlic. So in my family, Goda masala IS KaLa Masala. So instead of calling "Goda Bhaat" which would indicate sugary rice, we probably got the name "KaLa bhaat". Are you thoroughly confused yet? :-D


KaLa Bhaat
काळा  भात
Spicy Rice
Ingredients
1 1/2 cup basmati rice, washed & drained
1/2 cup green peas, (fresh or frozen)
3 cups warm water
salt to taste
1 tsp chili powder
1 tbsp toop/ghee/clarified butter

Tempering
1 tbsp oil
3-4 star anise/baadiya
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/2 tsp turmeric powder
1 tbsp Goda Masala

Garnish
2 tbsp chopped cilantro/coriander leaves
2 tbsp fresh coconut

Suggested Accompaniment
Toop/Ghee/Clarified Butter
Maththa/spicy buttermilk
Jilbi/Jalebi

Method
1. Heat oil in a heavy bottomed saucepan. Add the tempering ingredients.
2. Saute for 2 minutes. Add drained rice and peas. Saute for 30 seconds.
3. Add chili powder, warm water and salt. Bring to boil.
4. Switch the gas to low. Partially cover the pan. Let it cook for 15 minutes or till rice is cooked.
5. Drizzle some ghee/clarified butter. Switch off the gas.
6. Keep it covered for 10 minutes.
7. Serve hot with maththa (spicy buttermilk) and jilbi/jalebi.

Note -
1. If you like you can add more vegetables like potatoes, cauliflower etc.
2. Use good quality/fresh goda masala for the best results as the flavor is directly dependent on this masala.

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