Vagharelo Sama rice recipe, also known as Moriyo or Sama Rice, is a wholesome and satisfying farali meal that is perfect for vrat and fasting days. It is quick, simple, and extremely easy to prepare, making it a great choice when you want a delicious fasting meal without spending too much time in the kitchen.
In this recipe, I cook sama rice with a simple and flavorful tempering. I also add a few special ingredients that make the samo soft, creamy, and delicious, even after it cools down. The result is a comforting and mildly spiced dish with a soft and mushy texture that is loved by people of all age groups.
I also like to serve this vagharelo samo in a slightly different way to make it more attractive and enjoyable. If you are tired of eating the same farali dishes during fasting, do try this easy and delicious Vagharelo Samo. It tastes especially delicious when served with dahi (curd) and farali chivda.
Key Tips to Make tasty vagharelo samo
Water and Sama Rice Proportion
- The proportion of sama rice and water is very easy to remember. For 1 cup of sama rice, use 2.5 cups of water for a perfectly cooked, soft texture. If you prefer a softer and more porridge-like consistency, you can use up to 3 cups of water.
- For the best texture, first add the water to the prepared tempering and bring it to a boil. Then add the soaked sama rice to the boiling water. This method helps the sama rice absorb the water evenly and puff up nicely.
Adding Potatoes
- Adding potatoes gives vagharelo samo a naturally soft and creamy texture. Instead of adding potato pieces, I prefer to use grated potatoes. Grated potatoes cook quickly and blend easily into the sama rice mixture, giving it a smooth and creamy consistency. You can use grated dudhi instead of potatoes.
Adding Buttermilk
- Once the sama rice is cooked, add buttermilk to the mixture and mix well. Buttermilk enhances the taste and gives the samo a soft and creamy texture, especially after it cools down. You can also use whisked curd instead of buttermilk.
Serving Technique
- I like to serve vagharelo samo in a slightly different way to make it more attractive and delicious. Spread the cooked samo evenly on a serving plate and garnish it with fresh coriander leaves, pomegranate seeds, and fried cashews. This simple presentation makes the dish look beautiful and adds a delicious combination of textures and flavors.
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Recipe video
Vagharelo sama recipe | vagharelo moriya | sama chawal recipe for vrat
Ingredients
- 1 cup sama rice
- 3 tbsp ghee
- 1 tsp cumin seeds
- 1 tbsp sesame seeds
- 2-3 cloves
- 1- inch cinnamon stick
- 3 tbsp peanuts
- 10-12 curry leaves
- 2-3 chopped spicy green Chilli
- 1 cup grated potatoes
- 2.5 cup water
- 1 cup buttermilk
- 1 tsp sugar
- Some coriander leaves
- Garnish with coriander leaves - pomegranate seeds and fried cashews.
Instructions
- In a mixing bowl, add 1 cup of sama rice and wash it well. Add enough water and soak the sama rice for 10 minutes.
- Then, in a kadai, heat 3 tablespoons of ghee. Add 1 teaspoon of cumin seeds, 1 tablespoon of sesame seeds, 2 cloves, 1-inch cinnamon stick, and 3 tablespoons of peanuts. Sauté until the peanuts turn slightly golden brown.
- Now, add some curry leaves and 2–3 chopped green chillies. Sauté for a few seconds.
- Add 1 cup of grated potatoes and salt. Sauté until the potatoes turn slightly transparent and are partially cooked.
- Then, add 2.5 cups of water and mix well.
- Once the water starts boiling, add the soaked and drained sama rice. Mix well.
- Cover the kadai and cook on low flame for 7–8 minutes, or until the water is completely absorbed and the sama rice is cooked.
- Now, add 1 cup of buttermilk and 1 tablespoon of sugar. Mix well and cook until the mixture thickens slightly.
- Add 1 teaspoon of ghee and mix well.
- Switch off the flame and transfer the mixture to a greased thali. Spread it evenly to make a smooth, even layer.
- Garnish with fresh coriander leaves, pomegranate seeds, and fried cashews. Allow it to cool completely, then cut it into pieces.
- Serve vagharelo samo with curd and farali chivda.
Notes
- Soak the sama rice for 10–15 minutes.
- Ghee adds a delicious flavor to sama rice. You can use oil instead of ghee if you prefer.
- Potatoes give sama rice a creamy texture, and grated potatoes cook more quickly and evenly.
- 2½ cups of water is the perfect amount for 1 cup of sama rice.
- Cook the sama rice on low flame.
- Adding buttermilk enhances the taste of sama rice and keeps it soft even after it cools down.
- Adding ghee to vagharela sama enhances its taste and keeps it soft.