KALA VATANA USAL / SAMBAR

KALA VATANA USAL

KALA  VATANA  USAL  OR  SAMBAR   CALLED IN  MALVANI  CUISINE  FROM  COASTAL  REGION  OF  MAHARASHTRA IS  A  WEAK  POINT  FOR  ALL THE  MALVANI  PEOPLE


TASTES  BEST  WITH  AAMBOLI  OR  YOU  CAN  ALSO  CALL IT  BREAD  MADE  WITH  FERMEMTED  RICE  FLOUR  AND  OTHER  INFREDIANTS

HERE  IS  A  PERFECT  RECIPE  FOR  KALA  VATANA  USAL  



Ingredients
300  gms  kala  vatana soaked  over night
1/4 medium bunch Fresh coriander leaves (chopped)
1" piece Ginger
6 cloves Garlic
2-3 Green chillies (chopped)
1/2 Dry coconut (grated)
 8 Red chillies whole
4 tbsps Oil
5 medium sized Onions
1½ cups fresh Coconut
12 red chillies whole
2 tsp coriander seeds
4-5 cloves
½ tsp peppercorns
2 bay leaves
1/2 star anise
½ tsp cumin seeds
4-5 green cardamoms
2-3 black cardamoms
1 inch piece cinnamon
Salt to taste



Method:
  Soak  kala  vatana over  night  in  plenty  of  water.   Grind remaining coriander leaves to a paste along with ginger, garlic and green chillies and keep aside.  Heat 11/2 tablespoon oil in a pan, add all the whole garam masala and fry till aromatic then add  three fourth quantity of chopped onion, stir-fry till light brown. Add fresh coconut; continue to cook on medium heat, stirring continuously till coconut also changes its colour to light brown.Then add red  chillies and  dry coconut and fry till aromatic. Cool and grind to a fine paste with half a cup of water. Heat remaining oil in a handi, add remaining chopped onion and stir-fry till golden brown. Add the green paste  fry  for  30 seconds then  add soaked kala vatana  and two cups of water and salt bring it to a boil. Add ground paste with spices  Continue to cook for three to four minutes on high heat. cook further on medium heat for three to four minutes, stirring frequently. Reduce heat and simmer for three to four minutes.  Garnish with chopped coriander. Serve hot with vade or aamboli or chapati or bhakari or rice

TIP===== BEFORE  ADDING  SOAKED  KALA  VATANA RINSE AND  WASH  IT  AGAIN  WITH  FRESH  WATER  AND  THEN  ADD.

YOU CAN MAKE ALSO MAKE malvani  chicken  or  mutton WITH THIS PREPARATION USE CHICKEN OR  MUTTON ISTEAD  OF  KALA VATANA
YOU CAN USE READY MADE MALVANI GARAM MASALA. IF YOU LIKE SOME SOUR TASTE YOU CAN PUT 3-4 KOKUM WHILE GRINDING PASTE

WE SUPPLY HOME MADE MALVANI GARAM MASALA ALL OVER INDIA AND ABROAD
100% GENUINE KOKUMS AVAILABLE
CONTACT
satya_satyendra@rediffmail.com
swarupjog@rediffmail.com