Kalya Vatnyacha Sambara is well-known throughout the Kokan belt, and we Malvanis prepare it uniquely, using Bhajlela Vataap. This curry easily outperformed the Malvani Chicken and Malvani Mutton Curry. I’m not comparing vegetable and non-vegetarian curries. When people hear Malvani food, they usually think of non-veg food. However, the specialty of Malvani food is that Malvani veg food has gotten less attention throughout time. So the next time you visit Malvan, try the vegetarian cuisine.
Here are some suggestions that may be of relevance to you:-
- Malvani Bhajlela Vataap – A Sunday Special Malvani Base Gravy
- Malvani Hirvya Vataap – Base Gravy for Your Malvani Fish Curry & Veg Curry
- Malvani Mutton Chaap Masala
- Malvani Chicken Rasso: Sizzling kick on Sundays
People primarily prepare this dish for festivals and family gatherings. Kalya vatanyacha sambara is served on Gokulashtami alongside Sheglachya palyachi (moringa leaves) bhaji and Aamboli. After Gokulashtami, it is made on Ganesh Chaturthi, especially on the first day (Ganesh Chaturthi) and the last day (Mhamana). (Mhamana is the final day of the Ganesh festival, and all neighbors are invited for lunch.) Then it’s prepared on Mhalvas. (Mhalvas is a 15-day period following Ganesh Chaturthi, during which we honor our forebears who died at home. On that day, we also invite folks to lunch. Similarly, there are numerous situations when we make this Sambara.
Here are some suggestions that may be of relevance to you:-
Sambara is a watery gravy, whereas Usal is a thick gravy. Kala Watana Sambar and Usal are both excellent recipes. We need to tweak the gravy thickness; I will make a blog about Kalya Vatanyachi usal. We prepare Pandhra Watana and Hirva Watana with the same love that we do Kala Vatana. We don’t usually add potatoes to Kalya Vatnyacha Sambara, but we do in Pandhrya and Hirvya Vatnyacha Sambara. We can add it here, but I haven’t seen Aaji do so.
Kalya Vatanyacha Sambara pairs well with Ghavne, Amboli, Tandlachi Bhakri, Malvani Vade puri and chapati. Remember to drink a bowl of broth at the end of meal. And if there is Solkadhi after that, it will be the cherry on top.
Kalya Vatanyacha Sambara – The Ultimate Malvani Veg Curry
Malvani Kalya Vatanyacha Samaar
Instructions
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Pick and clean dried black peas (kala vatana). Wash the peas three or four times under running water.
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Start this process previous night -
Soak the black peas in enough water overnight, about 10 hours.
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The following day, dump the water from the soaked black peas and rinse with new water several times.
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Boil the soaked kala vatana until fully cooked and soft; add salt while boiling. You can boil in a big pot or use a pressure cooker.
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After boiling, it should be extremely soft. Normal boiling will take 30-40 minutes, whereas pressure cooking will take 10 minutes. -
Heat a kadhai over medium heat.
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Add oil to the Kadhai.
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Once the oil is hot, add the whole spices & sauté it well.
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Bay Leaf, Cloves, Black Pepper, Black cardamom, cinnamon, star anise, Mace, Green Cardamom, Mustard seeds, -
Add crushed garlic and mix thoroughly till the garlic scent is released.
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Add the finely chopped onions and cook until they are soft & pink.
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Add the Malvani Bhajka Masala and stir for about 30 seconds.
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Add the Black Watana paste and stir thoroughly for a couple of more minutes.
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Now, add the Malvani Bhajlela Vataap and mix thoroughly. Add the water to your desired consistency
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After adding the Malvani Bhajlela Vataap, turn the flame to slow. -
After the first boil, add the boiled Kala Watana and allow it to simmer for next 10-15 minutes.
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After the first boil, we can see the bubbles on the top. -
When it is fully cooked, the masala and oil will be visible on the top layer, along with a large number of bubbles. Then turn off the heat and let it rest for a while.
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Serve hot Sambara with Amboli, Malvani vade, or rice.
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