Rajasthani Gutta Curry | Apara Raj

Rajasthani Gutta Curry, a royal delicacy, originated in the kitchens of Rajasthan’s princely states. This traditional dish highlights the ingenuity of the desert culture, where scant access to fresh vegetables led to the creation of gram flour (besan) dumplings, known as gutte. These dumplings are simmered in a tangy, spicy yoghurt-based gravy. Once a meal fit for kings, it remains a treasured staple in Rajasthani households, celebrated for its rich flavours and distinctive texture.

Rajasthani Gutta Curry

Method:

Making the Guttas

1. In a mixing bowl, combine the gram flour, all the listed spices, curd, oil, and salt.
2. If needed, add water gradually and knead into a stiff dough.
3. Divide the dough into small portions and roll each into a thin cylindrical log.
4. Bring a pot of water to the boil, add the rolled dough, and cook for 8–10 minutes until the logs rise to the surface.
5. Remove from the water, allow to cool slightly, then slice into 1-inch pieces.
6. Heat oil in a kadhai (wok), fry the guttas until golden brown, and set aside.

Preparing the Curry

1. Heat oil or ghee in a pan. Add the cumin seeds, bay leaves, dried red chillies, and asafoetida.
2. Stir in the onion paste, ginger–garlic paste, and slit green chillies. Sauté until the onion mixture is lightly browned.
3. In a separate bowl, whisk the yoghurt with red chilli powder, turmeric, coriander powder, and salt.
4. Reduce the heat to low and gradually pour in the yoghurt mixture, stirring continuously to prevent curdling.
5. Incorporate the leftover water from boiling the guttas to adjust the gravy’s consistency.
6. Once the curry thickens, add the fried guttas and simmer for 10–15 minutes.
7. Garnish with fresh coriander leaves and serve hot with Tadka Rice or any Indian flatbread.

Watch this recipe here – Rajasthani Gutta Curry

Apara Raj was born and raised in the culturally rich state of Rajasthan. She is a recipe creator, menu curator, and food enthusiast with a deep appreciation for flavours and traditions. Her culinary journey began during her college days in a hostel, where she discovered the joy of cooking. Sharing a kitchen with friends from Punjab, Uttarakhand, Jammu and Kashmir, Haryana, Maharashtra, and Odisha broadened her perspective and allowed her to recreate diverse dishes that reflect the richness of Indian cuisine.

Although she enjoys exploring flavours from various regions, her passion for Rajasthani cuisine runs deepest. As a proud Marwadi, she finds great satisfaction in connecting with her heritage by reviving age-old Rajasthani recipes.

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