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Kala Vatana Curry

Updated: Apr 6

Introducing a hearty and flavorful dish: Dry dark green dried peas, also known as kala vatana, simmered in a luscious coconut-based spiced curry. This combination creates a fusion of earthy flavors and creamy textures, making it a delightful addition to any mealtime spread. Paired perfectly with warm rotis or chapatis, this dish offers a wholesome and satisfying dining experience that will surely tantalize your taste buds.


200 gms green vatana

soak previous night

pressure cook next day with enough water on high then on low for 2 whistles

reserve the water

For the masala

4 or 5 red kasmiri chillies

1 tsp pepper corn

1 onion

small amount of tamarind

grind masala to a paste


 8 cloves garlic mashed

1/2 inch ginger finely chopped

1/4 cup curry leaves

1 soup cube

200ml coconut milk


Heat 4 tbsp oil , add the curry leaves, once it starts to splutter add the mashed garlic cloves and finely chopped ginger. Stir fry lightly.

Add the ground masala and stir fry. Add some of the reserved water allow it to come to a boil.

Add the soup cube, cooked vatana and some of the reserved vatana stock and cook for a minute . Lastly add the coconut milk and cook for 5 to 10 minutes.

Serve with pav or chapatis.

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