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Malvani Kalya Vatanyachi Usal ( Black Peas Curry )

This particular preparation is very common in #Malvani and #Konkani Households. Goes well with Rice, Ambolya ( fluffy dosa / plain uttapam) and Vade ( Kombdi Vade style) For #Gokulashtami, its a meal of an importance, as its presented to god as a ‘Naivedya’ or ‘Bhog’ in coastal Maharashtra region.

Here is the recipe.

  • Soak about ¼ Kg Black peas overnight or 6-7 hrs. Boil it in a pressure cooker to 6-7 whistles minimum.

For the Vatap / Vatan-

  1. One onion, roughly sliced, half a dry coconut roughly grated/ sliced, half a coconut grated/ sliced, 6-7 cloves of garlic, half an inch ginger, 2-3 peppercorns, 1 tbs coriander seeds, 1-2 cardamoms, 1 bayleaf.

  1. In a pan, take 1 tsp oil and saute the onions till they become translucent.

  2. Now add the rest of the things - coconut, dry coconut, and all the mentioned spices.

  3. Dry roast these for good 15-20 mins. It will turn brown and aromatic.

** this is a very important step. If its not roasted properly, it affects the flavour of the gravy. ‘

4. Once fully roasted, take it off the flame and let it cool. Now grind it into a coarse paste with little water.

  • Also grind about half a cup of boiled black peas into a coarse paste. ( We will be adding this to curry as a thickening agent)

  • Now in a deep pan, add 1 tbs oil. Once heated, add 1 finely chopped small onion.

  • When it becomes pink, add half a tomato chopped. Red chili powder about 1½ tsp. ( Kashmiri Red Chili Powder) Half a tsp Garam Masala and salt as per taste.

  • Now add the Vatap/ Vatan we made. Let it cook for at least 10-15 mins till the rawness goes away and it changes colour.

  • Now add the ground black peas, the whole black peas we had boiled and the water in which it was boiled. ( do not throw away this water)

  • Mix it well and add some more water if needed.

  • Bring it to boil and garnish with fresh coriander.

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