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 a blessing and enjoy the meal we have just prepared. This Coriander Leaf Vanghi Bath with Indian spices and heaps of coriander leaves is superb. It 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 in and teach more and more of them, we become open, confident and efficient in their running. Both days were deliciously warm, sunny and still, so we could open the doors and sit outside during the breaks to enjoy nature’s beautiful presence and the sun’s warmth.
Our next workshop is planned for November and is open to register here.
coriander leaf vānghī bāth
Use heaped spoon measurements, except when stated otherwise.
preparation 30 minutes
serves 3 – 4
ingredients
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
voggarane
¼ cup coconut oil
½ tsp mustard seeds
⅛ tsp asafoetida powder
10 fresh curry leaves
⅛ tsp turmeric powder
preparation
- In a saucepan, wash the rice until the water runs clear. Drain and add water. Bring to a boil, then reduce the heat to maintain a rapid simmer. Simmer for 8-10 minutes, uncovered, or until the water has evaporated. Turn off the heat, cover, and set aside to cool.
- While waiting for the rice to cool, wash the coriander leaves, dry them, and chop (including stems)—measuring three tightly packed cups. Measure out the remaining ingredients and set aside.
prepare the voggarane
- Heat the oil in a skillet over medium-high heat. 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.
- Add the coriander leaves and cook for 1 – 2 minutes. Then add the coconut, salt, jaggery, tamarind paste, and sambar powder, stir for 1 minute, and turn off the heat.
- Add the cooled rice and combine gently using a wooden spoon or your right palm to ensure the rice is well mixed with the spices.
- 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.
serve with
raw beetroot, fennel salad with ginger lemon dressing
yoghurt
variation
Replace the coriander with fresh fenugreek leaves
Goodness shared from Stacey
