Vari Rice & Shengdana Aamti Recipe – Authentic Maharashtrian Meal

Last Updated on 2 months by Neha Deshmukh

Vari Rice & Shengdana Aamti Recipe – Authentic Maharashtrian Meal

Hey everyone! Today, I’m so excited to share a recipe that’s incredibly close to my heart – Vari Rice with Shengdana Aamti. This isn’t just a meal; it’s a taste of my childhood, a comforting hug on a plate, and a true representation of Maharashtrian cuisine. I remember my Aaji (grandmother) making this for special occasions, and the aroma would fill the entire house. Let’s get cooking!

Why You’ll Love This Recipe

This combination is a classic for a reason. The Vari Rice is subtly sweet and nutty, while the Shengdana Aamti (peanut and coconut curry) provides a tangy, spicy, and utterly delicious counterpoint. It’s a complete meal that’s surprisingly easy to make, and it’s packed with flavour. Plus, it’s naturally vegetarian and can easily be adapted to be vegan or gluten-free!

Ingredients

Here’s what you’ll need to create this Maharashtrian masterpiece:

• 1 cup Raw Vari Rice / Sago / Sawa Millet / Bhagar
• 2 teaspoons Ghee (Clarified Butter)
• ½ – 1 teaspoon Cumin Seeds (about 2-3 grams)
• 2 teaspoons Crushed Green Chilies (adjust to taste)
• 2 teaspoons Fresh Scraped coconut
• 1 teaspoon Chopped coriander
• 1 teaspoon Lemon Juice
• 1 cup Roasted and Peeled peanuts
• 3 teaspoons Fresh Scraped coconut
• 3-4 Green Chilies (adjust to taste)
• 1 teaspoon Sugar
• ½ – 1 teaspoon Aamchoor (Mango Powder) (about 2-3 grams)
• 3-4 Kokum
• ½ – 1 teaspoon Cumin Powder (about 2-3 grams)
• 1 teaspoon Ghee (clarified butter)

Ingredient Notes

Let’s talk ingredients! A little know-how goes a long way.

• Vari Rice: You can find this at most Indian grocery stores. If you can’t find it, Sawa Millet is a great substitute.
• Ghee: Don’t skimp on the ghee! It really adds to the flavour. You can make your own or buy it pre-made.
• Cumin Seeds & Green Chilies: These are the foundation of the tempering, so use good quality ones. Adjust the green chilies based on your spice preference.
• Fresh Coconut: Freshly scraped coconut is best, but you can use unsweetened desiccated coconut in a pinch.
• Kokum: This gives the Aamti its signature tang. If you can’t find it, tamarind paste can be used as a substitute (start with 1 tablespoon).
• Aamchoor (Mango Powder): Adds a lovely fruity sourness.

Vari Rice: Understanding This Ancient Grain

Vari Rice, also known as Sawa Millet or Bhagar, is an ancient grain that’s been a staple in Maharashtra for centuries. It’s incredibly nutritious and has a slightly nutty flavour. It’s often eaten during fasting periods as it’s considered a satvik food (pure and calming).

Ghee: The Importance of Clarified Butter in Indian Cooking

Ghee isn’t just a cooking fat; it’s an integral part of Indian cuisine. It adds a rich, nutty flavour and aroma that you just can’t replicate with other oils. Plus, it has a high smoke point, making it perfect for tempering spices.

Cumin Seeds & Green Chilies: A Classic Tempering Combination

The process of “tempering” (or tadka as it’s known in Hindi) is fundamental to Indian cooking. Heating spices in ghee releases their flavours and creates a fragrant base for the dish. Cumin and green chilies are a classic combination, providing warmth and a subtle kick.

Shengdana Aamti: The Heart of Maharashtrian Flavor

Shengdana Aamti is a flavour bomb! The combination of peanuts, coconut, and kokum creates a unique and incredibly satisfying curry. It’s often served with rice or roti and is a beloved dish throughout Maharashtra.

Kokum: The Tangy Secret Ingredient

Kokum is a dried fruit that’s native to the Western Ghats of India. It has a wonderfully tart flavour and is used to add sourness to many Maharashtrian dishes. It also has a beautiful reddish-purple colour that adds visual appeal.

Aamchoor (Mango Powder): Adding Depth and Sourness

Aamchoor, or dried mango powder, is another key ingredient in Indian cooking. It adds a fruity sourness and a subtle sweetness to dishes. It’s often used in marinades, chutneys, and curries.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Soak the Rice: Start by washing the Vari Rice and soaking it in water for about 10 minutes. This helps it cook evenly.
2. Temper the Rice: Heat ghee in a pan over medium heat. Add the cumin seeds and crushed green chilies. Let them sizzle for a few seconds until fragrant.
3. Sauté the Rice: Add the soaked and drained Vari Rice to the pan and sauté for 5-6 minutes, until it’s dry and slightly toasted.
4. Cook the Rice: Add boiling water (about 2 cups), lemon juice, coconut, coriander, and salt. Bring to a boil, then reduce the heat to low, cover, and cook for about 15-20 minutes, or until the rice is tender and the water is absorbed.
5. Make the Aamti Paste: While the rice is cooking, grind the roasted peanuts, coconut, green chilies, aamchoor, salt, cumin powder, and sugar into a smooth paste. You might need to add a little water to help it blend.
6. Cook the Aamti: Heat ghee in a separate pan. Add the cumin seeds and let them splutter. Add the peanut paste and sauté for a minute or two.
7. Simmer the Aamti: Add water (about 1.5 cups) and kokum to the pan. Bring to a boil, then reduce the heat and simmer for about 5 minutes, stirring occasionally.
8. Serve: Garnish the Aamti with coriander and serve hot with the Vari Rice and a drizzle of ghee.

Expert Tips

Here are a few tips to help you nail this recipe:

• Achieving the Perfect Rice Texture: Don’t overcook the rice! It should be tender but still have a slight bite.
• Mastering the Shengdana Aamti Consistency: Adjust the amount of water to achieve your desired consistency. Some people prefer a thicker Aamti, while others like it more runny.
• Balancing Flavors: Taste as you go and adjust the salt, sugar, and aamchoor to achieve the perfect balance of sweet, sour, and spicy.
• Using Fresh vs. Dried Coconut: Fresh coconut is always best, but dried coconut works well too. If using dried coconut, soak it in warm water for 10 minutes before grinding.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Variation: Simply substitute the ghee with vegetable oil.
• Gluten-Free Variation: This recipe is naturally gluten-free!
• Spice Level Adjustment: Add more or fewer green chilies to adjust the spice level. My family loves it hot, but I usually make it medium for the kids.
• Festival Adaptations: This dish is often made during Gudi Padwa and Makar Sankranti. You can add a sprinkle of sesame seeds for extra flavour and auspiciousness.

Serving Suggestions

This dish is best served hot, straight from the kitchen. A side of papadums (Indian crispy wafers) adds a nice crunch. You can also serve it with a simple raita (yogurt dip) to cool down the palate.

Storage Instructions

Leftover Vari Rice and Shengdana Aamti can be stored in the refrigerator for up to 2 days. Reheat gently before serving.

FAQs

Let’s answer some common questions:

What is Vari Rice and where does it come from?

Vari Rice is a small, round grain that’s native to Maharashtra, India. It’s also known as Sawa Millet or Bhagar and is a staple food in the region.

Can I use store-bought peanut butter for the Shengdana Aamti?

While you can use store-bought peanut butter, the flavour won’t be quite the same. Roasting and grinding your own peanuts really makes a difference.

How can I adjust the sourness of the Aamti?

Adjust the amount of kokum or aamchoor to control the sourness. Start with a smaller amount and add more to taste.

What is Kokum and can I substitute it?

Kokum is a dried fruit that’s used to add sourness to dishes. If you can’t find it, you can substitute it with tamarind paste (start with 1 tablespoon).

How long does Vari Rice stay fresh?

Cooked Vari Rice stays fresh in the refrigerator for up to 2 days.

Can this dish be made ahead of time?

You can make the Shengdana Aamti a day ahead of time. The flavours will actually develop even more overnight! Just reheat it before serving.

I hope you enjoy this recipe as much as my family does! Let me know in the comments if you try it and how it turns out. Happy cooking!