Thursday, April 17, 2014

Maharashtrian Chawli Usal / Lobia curry / Black Eyed Peas Curry

  Maharashtrian Chawli Usal


   Today post for mega Blogging Marathon is from Maharashtra State - "Chawli Usal".  Chawli Usal is a spicy coconut based curry made with black eyed beans..The ground masala in this recipes make the curry creamy and gives nice texture to it. All the spice added to the curry, blend well and gives exotic flavor.  
   
        Black-eyed peas / Karamani added to this curry, get their names from their characteristic appearance. They are white legumes with a small black dot resembling an eye.  These delicious beans are well known in Southern and Southwestern cooking. Although the black-eyed pea is a plant food, on the Food Guide Pyramid, created by the United States Department of Agriculture, the bean is included in the “Meat and Beans” section because it can be used as a protein source instead of an animal food. In fact, many vegetarians use legumes to substitute for meat when planning meals.  

    Adapted this from here to explore the Maharashtrian Cuisine.   Maharashtrian cuisine is cuisine of the Marathi people from the state of Maharashtra in India. Maharashtrian cuisine covers a range from being mild to very spicy dishes. Wheat, rice, jowar, bajri, vegetables, lentils and fruit form Staples of Maharashtrian diet. Some of the Popular dishes include puran poli, ukdiche Modak, and batata wada. They serve their food in a plate named thali.  Each food item served on the thali has a specific place. The bhaaji is served in the plate on the right hand side while the chutney, koshimbir are served from left going up the periphery of the circular plate. The papad, bhaaji are served below the koshimbir with the rice and poli served at the bottom of the circle closed to the diner's hand. The puran is served at the top in the inner concentric circle. The amti, rassa is served in separate bowls placed on right hand side of the diner. Water is placed on the left hand side. Traditionally, the food was consumed using the right hand rather than with any cutlery.  (info source - wiki)

This Dish is also linked to new and interesting event happening at Priya's space with attractive title "Shhhhhhhh cooking secretly".  As its name states,  it is a event where the bloggers are paired and allowed to discuss about the secret ingredients of their choice and cook and share the same on revealing date i.e. 16th, 17th, 18th of every month.  This event not only retain its secret but also gives a chance to know more about the fellow blogger and help to build a healthy friendship between both.. Every month, the new pair is assigned by Priya ji and the fun continuous..

  As per the theme, Snadhya Ramakrishna is my pair for this month and she trilled me with two secrets ingredients. One is Karamani / Black eye Beans which I have share in today's post and I retain the secret with my second ingredient as of now... I thank Divya for creating such a wonderful logo for us....


Preparation  time: 15 minutes
Soaking time: 8 hours or overnight ( If you are using frozen beans, you can cut down this time)
Cooking time: Less than 40 minutes
Serves: 3

Ingredients
1/2 cup chawli or black eyed beans
1 small onion, chopped
1 medium size tomato, chopped

For Spice powder:
1/4 tsp turmeric powder
3/4 ~ 1 tsp red chilli powder
1/2 ~ 1 tsp garam masala or goda masala

To Grind:
1/4 cup fresh grated coconut
1 tbsp copra or desiccate coconut 
1/2 inch ginger
3 garlic pods
1 tbsp fennel seeds 
1/2 tbsp coriander seeds 
2 pearl onion
2 tsp oil

Method: 
1. Wash and Soak the beans for 8 hour or overnight with sufficient amount of water.
2. Drain the water and pressure cook the beans with 2 cups water and salt for one whistle or till  beans become soft. After 5 minutes or pressure drop, remove the lid and allow it to cool. 
3. While beans are cooling, Heat oil in a separate pan, add chopped pearl onions and fry till they become transparent and pink..
4. Throw in ginger and garlic and saute for few minutes, then add coriander seeds and fennel seeds. Fry till they become crisp and lightly browned.
5. Lower the heat and add both the coconuts. Saute continuously, till they change color or for 2 minutes. Turn off the heat and allow the mixture to cool and grind it in to fine paste by adding little water.
6.  Heat oil in a pan, add chopped onion and saute until it become soft and transparent. Then add the ground paste and saute for a minute.
7. Throw in all the masala powders and chopped tomatoes. Fry for few minutes till tomato become soft and oil slightly separates from the mixture.
8. Now add the cooked beans along with the water and bring the mixture to boil for 5 minutes. Do not cover the mixture and add water if needed. When the mixture boils vigorously, Lower the heat, Stir and cook the mixture for another 10 ~ 12 minutes
9. Check and adjust salt and spice to taste. When mixture reduced to required consistency, Turn off the heat and transfer it to serving bowl and enjoy with steamed rice, rotis. 

  Maharashtrian Chawli Usal

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  Maharashtrian Chawli Usal / Lobia curry  / Black Eyed Peas Curry 

Preparation  time: 15 minutes
Soaking time: 8 hours or overnight ( If you are using frozen beans, you can cut down this time)
Cooking time: Less than 40 minutes
Serves: 3

Ingredients
1/2 cup chawli or black eyed beans
1 small onion, chopped
1 medium size tomato, chopped

For Spice powder:
1/4 tsp turmeric powder
3/4 ~ 1 tsp red chilli powder
1/2 ~ 1 tsp garam masala or goda masala

To Grind:
1/4 cup fresh grated coconut
1 tbsp copra or desiccate coconut
1/2 inch ginger
3 garlic pods
1 tbsp fennel seeds
1/2 tbsp coriander seeds
2 pearl onion
2 tsp oil

Method: 
1. Wash and Soak the beans for 8 hour or overnight with sufficient amount of water.
2. Drain the water and pressure cook the beans with 2 cups water and salt for one whistle or till  beans become soft. After 5 minutes or pressure drop, remove the lid and allow it to cool.
3. While beans are cooling, Heat oil in a separate pan, add chopped pearl onions and fry till they become transparent and pink..
4. Throw in ginger and garlic and saute for few minutes, then add coriander seeds and fennel seeds. Fry till they become crisp and lightly browned.
5. Lower the heat and add both the coconuts. Saute continuously, till they change color or for 2 minutes. Turn off the heat and allow the mixture to cool and grind it in to fine paste by adding little water.
6.  Heat oil in a pan, add chopped onion and saute until it become soft and transparent. Then add the ground paste and saute for a minute.
7. Throw in all the masala powders and chopped tomatoes. Fry for few minutes till tomato become soft and oil slightly separates from the mixture.
8. Now add the cooked beans along with the water and bring the mixture to boil for 5 minutes. Do not cover the mixture and add water if needed. When the mixture boils vigorously, Lower the heat, Stir and cook the mixture for another 10 ~ 12 minutes
9. Check and adjust salt and spice to taste. When mixture reduced to required consistency, Turn off the heat and transfer it to serving bowl and enjoy with steamed rice, rotis.
                                                                                     www.sarasyummybites.com
Sharing this recipe for Mega Blogging Marathon started by Srivalli and for "Shhhh cooking secretly" started by Priya Suresh.




Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39

24 comments:

Shama Nagarajan said...

well prepared...yummy

CQUEK said...

must try

Prathima Shivraj said...

Vowww so tempting..

Priya Suresh said...

Chawli usal looks nutritious and one can have this protein rich food with some rotis without any fuss, well done ur secret ingredient.

Sangeetha Nambi said...

Yum yummy !

vaishali sabnani said...

That is an interesting usal...and you done it so well, perfectly made.

Varadas Kitchen said...

That is a very spicy chawli usal. Different masala with onion and fennel.

Veena Theagarajan said...

looks so tasty and tempting curry

Hari Chandana said...

Healthy and delicious!!

Sathya Priya said...

i usually do sambhar .curry is diff n yummy

vidhas said...

yummy curry. Inviting picture.

Gayathri Sathyanarayanan said...

Healthy and yummy recipe.

Harini-Jaya R said...

Good one. A healthy one too.

Gayathri Kumar said...

Very inviting usal. Looks so yumm...

Nivedhanams Sowmya said...

would love to enjoy this with puri or roti - very tempting!!

Jayanthi Padmanabhan said...

gravy looks creamy delicious.. would make a great accompaniment with rotis

Pavani N said...

Yummy looking chawli usal.

Chef Mireille said...

looks so creamy and luscious

Nalini's Kitchen said...

Chawli usal sounds inviting and healthy,tastes great with roti and rice...

Sandhya Ramakrishnan said...

Lovely usal and good way to use black eye peas!

Usha said...

Lobia curry looks delicious

Suma Gandlur said...

What a filling and nutritious curry ! I guess this one comes with regional variations.

Archana Potdar said...

Wow this looks so delicious. Simply delicious and it my favourite with jowari rotis.

Reasons To Be Friends With A Maharashtrian said...

The usal looks very delicious and tempting, i would surely try this tasty and healthy recipe.