kala vatana amti or black peas curry - on the occasion of ganesh chaturthi today i made a few dishes for naivedyam and this kala vatana amti is one of them. in marathi language its called as kalya vatanyche amti. usually on the first day i make either a simple varan or kala vatana sambar, modak or sheera and a side salad. if time permits than i do make rice pooris or the regular wheat pooris too. this time i made a side carrot-cucumber salad, pomegranate raita, rava kesari and this black peas curry with steamed rice. this curry is made with black peas. these are different from black chickpeas or black gram. these are dried peas and they need to be soaked before hand for 8-9 hours before cooking them. below is a pic of these soaked black peas. they remain separate even when cooked and do not get mushy. best is to use a pressure cooker for cooking them. this time i did not make the kala vatana sambar. wanted to try something new. hence adapted the recipe from a cookbook. here basically three spices – cloves, pepper and coriander seeds are roasted with fresh coconut. the final curry has the aroma of the cloves. the roasted spice-coconut mixture is then ground to a fine paste. this recipe is a no onion garlic recipe and hence is ideal for festive occasions like ganesh chaturthi. this kala vatana amti tastes best with rice pooris, bhakris, ambolis (a dosa variety) and steamed rice. they even taste great with pav (indian bread buns). if you are looking for more ganesh chaturthi recipes then do check ukadiche modak, fried modak, puran poli, besan ladoo and coconut ladoo. kala vatana amti – black peas curry Total time 8 hours 45 mins Author: dassana Recipe type: main Cuisine: maharashtrian Serves: 3-4
3.2.2124 via Veg Recipes of India http://feedproxy.google.com/~r/VegRecipesOfIndia/~3/RRyhyKDER5Q/ | |||
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Monday, September 9, 2013
kala vatana amti or black peas curry for ganesh chaturthi festival
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