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? :-DKaLa 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.
9 comments:
I do love Kala/Goda masala, so full of spices and flavor. Rice looks fab, perfect photo.
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I was wondering about the same thing I mean the color but after reading the entire post I definitely learnt the trick ;) nice to know more abt Marathi food... Rice Looks very relishing!!!
lovely post and lovelier recipe.
Meera, we call this Mataar (Peas) Bhaath - its my dad's absolute favorite. Looks delicious.
Asha:
Thanks for your recommendation of Kindle 2. We are thinking about it.
Ramya V:
Thanks for dropping by. :-)
A homemakers diary:
Oh, thanks so much for your kind words!
Supriya:
We make matar bhat little differently. This Kala bhaat has to have star anise.
lovely!! i am always so happy to find a recipe with goda masala. :-) i will be making this one tomorrow!
Lovely recipe, tks for sharing, njoing the first para..wtout confusion :D
Your recipes look so good. But unfort;unately we cannot copy and paste them on our document.
Why?
It is so tedious to sit and write with a pen, plus it wastes time,
plus my eyes are bad.
So reluctantly I have to forgo your recipes.
Why have a recipe blog if you do not want people to copy them?
lovely
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