My mom cooks fantastic amtis.But natural I am also a fan of these various amtis,chanychi amti,chavlichi amti,matarchi amti ....
Today I am presenting the kala vatana amti which is prepared during janmashtami along with ambole.It is also prepared during gauri poojan ( ganesh chaturthi) & is served as a offering to gauri mata along with vadaas.This vade is again a malvani dish. The flours that are used to make the vade/vada is a blend of rice flour, chana dal flour, urad dal flour, jowar flour, and powdered coriander seeds, fennel seeds, methi seeds.
Kala vatana is also prepared in combination with other vegetables like jackfruit,banana flower,cluster beans or even added to poha (flattened rice)
You can even taste this with puris or rice.
INGREDIENTS
1 cup black peas
1 large onion ( half sliced for the masala paste and half chopped for the sambar)
1 tomato (optional)
2-3 tamalpatra ( bay leaves)
1 cup grated coconut ( wet or dry)
2 dry red chillies
1 inch ginger
5-6 garlic flakes
1½ to 2 tbsp malvani masala
1 large onion ( half sliced for the masala paste and half chopped for the sambar)
1 tomato (optional)
2-3 tamalpatra ( bay leaves)
1 cup grated coconut ( wet or dry)
2 dry red chillies
1 inch ginger
5-6 garlic flakes
1½ to 2 tbsp malvani masala
1 tsp goda masala (optional)
1/2 tsp turmeric powder
1/2 tsp red chilli powder (optional)
1 tsp coriander powder (optional)
a few coriander leaves for garnishing
2 tbsp oil + 1 tsp oil for frying the masala
salt
water
1/2 tsp turmeric powder
1/2 tsp red chilli powder (optional)
1 tsp coriander powder (optional)
a few coriander leaves for garnishing
2 tbsp oil + 1 tsp oil for frying the masala
salt
water
METHOD
1 .Clean the black peas. Wash the peas in running water for 3-4 times. Soak the peas in water for a nice 8-10 hours. You could also use sprouted black peas.Next day, discard the water from the soaked peas.
And boil them with salt plus 3 cups water in a pressure cooker for 10-15 mins till they are completely cooked. Drain the cooked peas in a strainer and keep the broth.
2 .Now on a griddle or tava heat up 1 tsp oil. Add half of the onion slices and fry till they become a light brown. Fry the onions till light brown.Add the chopped garlic and ginger,saute next add coconut & fry till golen brown.Let the mixture cool .
3 .Let the masala cool. Add 2-3 tsp boiled black peas to above mixture & grind it to smooth paste adding little water if required.
4 .In another deep bottomed pan, now heat 2 tbsp oil.Add bay leaves& Fry the chopped onions till transparent.
5 .Add turmeric powder ,goda masala, malvani masala,red chilli paste & fry for 2 minutes.Add grind paste & mix well
6. Add the tomatoes also. . Mix everything well and fry the entire masala for 2 minutes on a low flame. The masala splutters so keep on stirring it.
7 .Add the broth plus 2 or 2½ cups of water (depending on the consistency you want) with the boiled peas.
8 .Bring to a rolling boil the first time and then lower the flame and simmer for 10 minutes. Take care that the sambar does not spill while boiling.
9 .Garnish with chopped coriander leaves.
10 .Serve with amboli/chapati/vade/rice
And boil them with salt plus 3 cups water in a pressure cooker for 10-15 mins till they are completely cooked. Drain the cooked peas in a strainer and keep the broth.
2 .Now on a griddle or tava heat up 1 tsp oil. Add half of the onion slices and fry till they become a light brown. Fry the onions till light brown.Add the chopped garlic and ginger,saute next add coconut & fry till golen brown.Let the mixture cool .
3 .Let the masala cool. Add 2-3 tsp boiled black peas to above mixture & grind it to smooth paste adding little water if required.
4 .In another deep bottomed pan, now heat 2 tbsp oil.Add bay leaves& Fry the chopped onions till transparent.
5 .Add turmeric powder ,goda masala, malvani masala,red chilli paste & fry for 2 minutes.Add grind paste & mix well
6. Add the tomatoes also. . Mix everything well and fry the entire masala for 2 minutes on a low flame. The masala splutters so keep on stirring it.
7 .Add the broth plus 2 or 2½ cups of water (depending on the consistency you want) with the boiled peas.
8 .Bring to a rolling boil the first time and then lower the flame and simmer for 10 minutes. Take care that the sambar does not spill while boiling.
9 .Garnish with chopped coriander leaves.
10 .Serve with amboli/chapati/vade/rice
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