How to make Kale Vatanyachi Ussal Recipe - Black peas cooked with dry coconut and flavourful masalas.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Dried black peas (kale vatane) ( सूखे काले मटर / काले वटाने ) ,

Cuisine : Kerala

Course : Main Course_Veg

Kale Vatanyachi Ussal

The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves. 
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling. 
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.

You can also find more Main Course_Veg recipes like Gobhi With Matar, Fried Pumpkin, Bharwan Parwal Curry, Chutneywale Aloo. Or try out these recipes from Kerala Cuisine like Malabar Stew, Coconut raita, Jackfruit Kerala Curry, Surameen Puttu.

Kale Vatanyachi Ussal Recipe Card

Kale Vatanyachi Ussal
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Prep Time : 31-40 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients for Kale Vatanyachi Ussal

  • Dried black peas (kale vatane) 1 cup

  • Salt to taste

  • Kokum petals 2

  • Oil 4 tablespoons

  • Onions chopped 2 medium

  • Dry coconut (khopra) grated 1/2 cup

  • Ginger paste 2 teaspoons

  • Garlic paste 2 teaspoons

  • Red chilli powder 2 teaspoons

  • Garam masala powder 1 teaspoon

Method

Step 1

Soak black peas in three cups of water overnight. Drain, add three cups of water and salt and pressure cook till three to four whistles.Soak kokum in a quarter cup of water and extract juice.

Step 2

Heat two tablespoons of oil in a deep pan and sauté half the onions till golden brown. Add grated coconut and sauté taking care that the coconut does not get burnt.

Step 3

When lightly browned, take it off the heat, cool slightly and grind to a fine paste using a little water. Heat the remaining oil in another pan and sauté the remaining onions till golden brown.

Step 4

 Add ginger paste and garlic paste and sauté for two to three minutes. Add boiled black peas and mix. Add red chilli powder and mix. Add onion-coconut paste and garam masala powder and adjust salt.

Step 5

Add kokum juice. Mix, cover and let it cook on low heat till it thickens. 

Step 6

Serve hot with pav. 

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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.

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