Pavtyachi Ussal

A traditional preparation of the Konkan region of Maharashtra, pavtyachi ussal is a curry made with broad beans seeds, coconut and a few aromatic spices. Pair it with steamed rice for a comforting meal!

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Pavtyachi Usal - YT

Pavtyachi Ussal

Main ingredients Broad beans seeds (pavtya), Oil, Onions, Ginger, Garlic, Green chillies, Scraped fresh coconut, Mustard seeds, Cumin seeds, Curry leaves, Red chilli powder, Turmeric powder, Malvani masala, Kokum petals, Fresh coriander leaves
Cuisine Maharashtrian
Course Main course vegetarian
Prep time 15-20 minutes
Cook time 25-30 mnutes
Serve 4
Taste Spicy
Level of cooking Easy
Others Vegetarian


  • 1½ cups broad beans (pavta) seeds
  • 4 tablespoons oil
  • 2 medium onions, sliced
  • Salt to taste
  • 1 inch ginger, roughly chopped
  • 12-15 garlic cloves
  • 5 green chillies
  • ⅓ cup scraped fresh coconut
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 sprig of curry leaves
  • 1¼ teaspoons red chilli powder
  • ½ teaspoon turmeric powder
  • 3 teaspoons malvani masala
  • 5-6 kokum petals
  • 3 tablespoons chopped fresh coriander leaves + for garnish
  • Steamed rice to serve


  1. Heat 2 tablespoons oil in a pan, add onions and salt, mix and saute for 2 minutes. Add ginger, garlic, green chillies and coconut, mix and sauté till the onions and coconut turn golden brown in colour.
  2. Allow the mixture to cool down and transfer into a blender jar. Add ¼ cup water and grind to a fine paste. 
  3. Heat remaining oil in the same pan, add mustard seeds and once they start to splutter, add cumin seeds, curry leaves and the ground paste. Mix well and sauté on medium heat for 2-3 minutes or till the oil separates.
  4. Add beans, ½ cup water and mix well. Add red chilli powder, turmeric powder and malvani masala, mix well and continue for 2 minutes.
  5. Add 2½ cups water and kokum petals and mix well. Cover and cook for 10-12 minutes. 
  6. Adjust salt, add coriander leaves and mix well.
  7. Transfer into a serving bowl, sprinkle coriander leaves on top and serve hot with steamed rice.