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Gorikayi gojju recipe

Food Wiki
Learn how to make Gorikayi gojju, also known as cluster beans curry, with a detailed explanation, step-by-step pictures. Gorikayi gojju or palya is a delicious side dish that complements both chapathi and rice. This recipe features cluster beans, onions, tomatoes, rasam powder, and a selection of other spices.
In this recipe, I have used rasam powder, but you can substitute it with sambar powder or vangi bath powder if desired. If you don't have any of these powders, you can use red chili powder instead.
Gorikayi, also known by various names such as Guar, Gawar, Kothavarangai, and Goru Chikkudu, adds a unique taste to this cluster beans curry, making it a flavorful and versatile dish that pairs well with chapathi or rice.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast
Cuisine Indian
Servings 3

Ingredients
  

  • 1 handful cluster beans or gorikayi
  • 1 onion
  • 2 tomatoes
  • 1/2 tsp mustard seeds
  • 1 tsp urad dal
  • 5 - 6 curry leaves
  • A big pinch of asafoetida
  • 1 tsp rasam powder or sambar powder or vangi bath powder
  • 1/4 cup grated coconut
  • 1/4 tsp turmeric powder
  • 1 gooseberry sized jaggery
  • 1 tbsp finely chopped coriander leaves
  • Salt as per your taste
  • 2 tbsp cooking oil

Instructions
 

  • Pick and take a handful of gorikayi or cluster beans.
  • Wash, discard the ends and cut the cluster beans into 1 " pieces.
  • Transfer it into a pressure cooker. Add in salt, pinch of turmeric powder and very little water. Cook them soft by making 1 or 2 whistles.
  • Next take 2 tbsp of oil in a wok or frying pan and heat it. Now prepare tempering using mustard seeds, urad dal, asafoetida and curry leaves. Additionally you can add slit green chilies or broken red chili for extra spiciness.
  • Add in chopped onions and fry until soft.
  • Add in chopped tomatoes and fry until tomatoes are soft.
  • Next add in cooked gorikayi or cluster beans.
  • Add in rasam powder (or sambar powder or vangi bath powder) and jaggery. You can also adjust the salt level at this stage. But remember we have added salt while cooking the cluster beans.
  • Mix well and cook until jaggery is dissolved and excess water is dried up. Add in grated coconut and give a quick mix.
  • At the end garnish with finely chopped coriander leaves and switch off the stove. Serve it with hot steaming rice or chapathi.
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