Cluster beans rice recipe, Goru chikkudu kaya rice

Cluster beans rice recipe, Goru chikkudu kaya rice is a spicy garlic flavored rice. Ready in minutes. Learn with quick video and step wise pictures.

Cluster beans rice was told to me by my mom in law after seeing it in TV cookery show. She told me when I went to India roughly. After few months, now when she came here, I asked her last week about the recipe as I had cluster beans in hand. But she too totally forgot the recipe. Then I searched for it in Youtube and found it.

I tried and it was really good. Thought it is a very good idea to include cluster beans even if anyone doesn’t like the vegetable. I used mixie to grind the cluster bean. Next time, I am going to try using food processor to mince the cluster bean and try it out. It tasted really good and as per the source of the recipe it is Andhra style rice, so this is the simplest rice variety you can try. Check out my other rice varieties.

Cluster beans rice recipe

Cluster beans rice recipe, Goru chikkudu kaya rice is a spicy garlic flavored rice. Ready in minutes. Learn with quick video and step wise pictures.

• 1/2 cup Cluster beans (cut)
• 2 & 1/2 cups Cooked rice
• 7 Red chillies (dry)
• 12 Garlic cloves
• Salt as needed

To temper

• 3 tbsp Oil
• 1/2 tsp Mustard
• 1 tsp Urad dal
• 1/8 tsp Asafoetida
• 1 Sprig curry leaves

1. First grind coarsely red chilli and garlic cloves.
2. Top it with cleaned, cut cluster beans. Grind again coarsely.
3. Heat a pan with oil and temper with mustard, urad dal and asafoetida followed by curry leaves.

4. Add the ground powder and required salt. Cook in medium flame for a minute. Cook covered for 5 mins in low flame.

5. Open the lid and add cooked rice. Switch off flame and mix thoroughly to serve.

• Adjust chilli as per your spice level. My red chillies are medium spiced. 
• I used basmati rice, but you can use any type of cooked rice.

Cluster beans rice method:

1. First grind coarsely red chilli and garlic cloves.
2. Top it with cleaned, cut cluster beans. Grind again coarsely.
3. Heat a pan with oil and temper with mustard, urad dal and asafoetida followed by curry leaves.
4. Add the ground powder and required salt. Cook in medium flame for a minute. Cook covered for 5 mins in low flame.
5. Open the lid and add cooked rice. Switch off flame and mix thoroughly to serve.

Serve with fryums/ vadams or appalam.

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