Kala Vatana Usal / Kala Vatana Sambar / Dried Black Peas Curry

Kala Vatana Usal / Kala Vatana Sambar / Dried Black Peas Curry

By NamakShamak
  • Serves: 3 - 4
  • Prep Time: 15 Minute
  • Cooking: 15 Minute
  • Calories:




My MIL made this absolutely delicious kala vatana curry when I came home as a newly wed and I must say I was hooked to the nutty fiery taste…from then on I had tried to recreate the same magic but I guess its difficult to match up to the same taste. The key here is the fantastic kala masala which can spice up any gravy!!! I make it a point to make fresh kala or goda masala as it is also called as I love the aroma that the spices give when they are roasted, especially the dry coconut…Hmmm divine!! This masala is truly versatile….it can be added to masale bhaat, bharli vangi subji and various  curries..its a great thickner. You can make and store the masala in airtight container in the fridge, it will keep for a few weeks. This curry is basically a Malvani speciality and tastes good with bhakri or malvani vada or even steamed rice. 

Ingredients

Directions

  1. Heat 1Tsp of oil in a kadhai and dry roast all the masala ingredients, cool and grind it to a fine powder. Store in airtight container.
  2. Soak the Kala Vatana overnight or for atleat 7 to 8 hrs. Cook the soaked Vatana in a pressure cooker till almost done. This will take about 4 to 5 whistles on medium flame.
  3. Cut onion and tomato finely. Heat 1 tsp of oil in a pan. Add the onion and tomato and saute till tender. Now grind the onion, tomato and about 1 tbsp of cooked vatana together to a smooth paste.
  4. Heat oil in a pan and add the ginger garlic paste and saute add the ground paste, haldi powder, salt, chilli powder and the Goda Masala. Add 1 cup of water. Now add the vatana and cook covered for 10 mins. Serve garnished with coriander leaves.

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Author Sonali sonali@namakshamak.com

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

Author Harshada harshada@namakshamak.com

I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them. Happy Cooking!







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