coriander leaf vānghī bāth

25th August 2016


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 coriander leaves make 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.

4V7A5741_1980x12974V7A5732_30workshop - 1 4V7A5778_30

coriander leaf vānghī bāth

Use heaped spoon measurements, except when stated otherwise.

Preparation – 30 minutes

Serves 3 – 4


1 cup/200g white basmati rice

2 cups/500ml water

3 bunches/155g coriander leaves, chopped

½ cup/40g dried shredded coconut

1 tsp fine rock salt

2 tsp jaggery/sugar

1 tsp tamarind paste

2 tsp sambar powder


¼ cup coconut oil

½ tsp mustard seeds

⅛ tsp asafoetida powder

10 fresh curry leaves

⅛ tsp turmeric powder

to serve

raw beetroot, fennel salad with ginger lemon dressing





1.  In a saucepan, wash the rice until the water runs clear, drain and add water, bring to boil, then reduce the heat to maintain a rapid simmer – simmer for 8-10 minutes, uncovered or until water has evaporated. Turn off the heat, cover and set aside to cool.

2.  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

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

4. Add the coriander leaves, cook for 1 – 2 minutes, then add coconut, salt, jaggery, tamarind paste and sambar powder, and stir for 1 minute, then turn off the heat. 

coriander leaf vanghibath - 1 (1)

5. Add the cooled rice 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.

coriander leaf vanghibath - 1

6.  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.


Goodness shared by Stacey

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