coriander leaf vānghī bāth

25th August 2016

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We made this dish in the last ‘Introduction to Meditation & Ayurvedic Cooking’ workshop we held in June.  It is a recipe given to us by Gillian, taught to her by our teacher’s wife – the original recipe uses fresh fenugreek leaves which are hard to come by here in Portugal, so the fresh coriander makes a lovely alternative.

The Ayurvedic cooking session is taught in the last part of the workshop, so we all get to share in a blessing together and enjoy the meal we have just prepared.  This Coriander Leaf Vanghi Bath with Indian spices and heaps of coriander leaves is superb, and goes perfectly accompanied by a salad of grated carrot; a big bowl of sliced cucumber and various leaves and flowers picked fresh from the garden. Each workshop is very special and as we partake and teach more and more of them, we become open, confident and efficient in the running of them.  Both days were deliciously warm, sunny and still, so we were able to open up the doors and sit outside during the breaks to enjoy the beautiful presence of nature and the warmth of the sun.

Our next workshop is planned for November and is open to register here.

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coriander leaf vānghī bāth

Use heaped spoon measurements, except when stated otherwise.

Preparation – 30 minutes

Serves – 4

ingredients

1 cup/200g white basmati rice

3 cups/750ml water

3 bunches/3 cups fresh coriander leaf/fenugreek leaves – approximately 155g

½ cup/40g dried shredded coconut

1 tsp fine rock salt

2 tsp jaggery/sugar

½-1 tsp tamarind paste

1½-2 tsp sambar powder

Voggarane

¼ cup coconut oil/ghee

½ tsp mustard seeds

¼ tsp asafoetida powder

10 fresh curry leaves

⅛ tsp turmeric powder

to serve

raw beetroot, fennel salad with ginger lemon dressing

yoghurt

 

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preparation

In a heavy-based saucepan, wash the rice in several changes of water until the water runs off clear – then drain.

Pour in the water and bring to boil over medium-high heat; reduce the heat to maintain a rapid simmer. Do not cover the pot with a lid, as this allows certain impurities or energetic imbalances to be eliminated.  Simmer for 8-10 minutes, or until water has almost completely evaporated. Turn off the heat, cover and set aside to cool.

While waiting for the rice to cool, wash the coriander leaves, dry and chop (including stems) – measuring 3 tightly packed cups.  Measure out the remaining ingredients – set aside.

prepare the voggarane

In a skillet over medium heat, add the oil and mustard seeds; when the seeds start to splutter and pop, add the asafoetida powder, turmeric powder and curry leaves – fry for 30 seconds, swishing the pan around to allow the spices to fry evenly.

Add the fresh coriander leaves, dried coconut, salt, jaggery, tamarind paste and sambar powder, and stir for one minute, then turn off the heat. 

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Add the cooked rice (make sure it has cooled first), and combine the rice using a wooden spoon or the right palm of the hand, gently combine, to ensure the rice is mixed well with the spices.

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Taste and adjust the seasonings, adding salt, sugar/jaggery.  Garnish with a handful of extra fresh coriander leaves and serve with a spoon of ghee.

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Goodness shared by Stacey

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