Peas(vatane) usli

Few days back I had posted a recipe for poha masala. I had mentioned in the post that this masala is very popular at our native and used in many of the dishes. Many people call it as “Kumta masala” as this is readily available in Kumta.

This is my aayi’s own recipe. She had played around with green peas and this was one amazing result. I love this very much, I tried replacing poha masala with other masalas but somehow I liked this version very much. Even my husband, who is not a great fan of peas, liked it very much. I know few of you tried poha masala, if the masala is still remaining, give it a try and I can bet, you will become a big fan of this dish.

Ingredients:
Green peas(do not use fresh ones) 1 cup
Onion(chopped) 1/2 cup
Coconut 1 tbl spn
Mustard seeds 1/2 tea spn
Asafoetida a pinch
Turmeric a pinch
Green chilies 2-3
Sugar 1/2 tea spn
Poha masala 1/2 tea spn
Oil
Curry leaves 4-5
Salt

Method:
Soak the green peas in water overnight. Pressure cook them with enough water (3-4 whistles in the cooker, use the lowest vessel for peas when cooking with other things).
Heat oil and add mustard seeds. When they start popping, add green chilies, curry leaves, asafoetida. Fry for sometime, add onion, turmeric and fry till onions turn translucent (do not make them brown). Now add cooked peas, coconut and cook for around 7-8mins. Add sugar, salt and poha masala. Cook for 2-3mins.
Serve as a side dish with rice and any daal/sambar.

Serves : 2-3
Preparation time : 30mins

8 Comments for “Peas(vatane) usli”

pelicano

says:

hey shipa-this looks really good! so…this is made with dried whole green peas i take it? i’ve never seen a recipe like this before….thanks for sharing another of your aayi’s!
BTW i made your masala dosas(over the course of 2 days) including your EXCELLENT recipe for red chutney(a lot of the english cookbooks leave that part out…thanks!!!) except i added some coriander leaves to the bajii and because of that i made your garlic chutney…..my lord shilpa!….that is a wonderful recipe….the combo of all four parts was pure bliss….and my own mother(i shared them with her) is now a big fan of your cooking too!

Shilpa

says:

SL, usually dry peas are used for this dish (“Vatana peas”), but I think the recipe goes well with fresh/frozen peas also. There will be a huge difference in taste between the dishes prepared with fresh ones and the dry peas.

Pelicano, Yes, whole green dried peas are used for this dish. Your comment made my day. I am so happy that you tried the masala dosa with the chutney and bhaji. I too love that combo. Thanks a lot for letting me know :), it really encourages me to post more. I have never seen that red chutney in any of the cookbooks, only when I saw this in friend’s lunch box, I became a fan of it. If you like coconut, do try the traditional bhaji also. It is really a gem.

says:

Shilpa, I love dried peas and generally just make an upkari. I just soaked the dried peas and will make this dish tommorrow. Thanks and hope you click on ‘my’ link !

says:

I thought usli was a dried vegetable dish with dal powder added. I have learned to make it from the blogs. Good to see that usli has a variation like this. Or is this a new dish that has no relation to the usli I am talking about?

Shilpa

says:

Bhanap, your link? is Konkani recipes your blog? I am confused.

RP, uslis are usually the dishes with lentils or dried peas. But then there is “bread usli” also. Usually uslis are the dishes which could be eaten alone (like lentil uslis or peas uslis) or as a side dish. People have too many definitions for usli :(.

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