Chavli Amti or Black Eyed Peas Curry with step wise photos and video. Chavli Amti is a delicious and aromatic Maharashtrian curry made using black eyed peas also known as karamani in Tamil. It is made using freshly ground spice paste that makes it finger licking delicious when served either with rice or rotis.
Traditionally Goda Masala Powder is used which is typical and most important in Maharashtrian Cuisine. But since I did not have it, I used regular Sambar powder as a substitute.
For an even more filling curry and make it feed a crowd, add vegetables like cauliflower, broccoli, carrots and beans along with black eyed peas.
The only thing you have to keep in mind is the fact that the black eyed peas should not be over cooked and mushy. They should be soft yet firm and must keep their shape after cooking.
If you are not sure about cooking in the pressure cooker, you can cook it open stove too and it gets done very quickly.
Though the ingredient list and the process may seem lengthy, if you plan and multi task, the entire recipe can be done in no time at all.
Pressure cook black eyed peas in one stove and in the other one, prepare for the spice paste, grind and sauté the onions and tomato. By then, the peas will be ready to add and you are done.
Instead of serving immediately, I prefer to rest this curry for an hour or 2 as I find it tastes delicious after resting as the flavors get imbibed well. Just reheat before serving.
For South Indian style of cooking black eyed peas, check out Chettinad Kara Kulambu
Chavli Amti Recipe with stepwise photos:
1. Soak chavli over night. Discard soaked water, rinse and drain.
2. Pressure cook for 2 to 3 whistles and set aside.
3. Saute the spices in 1 tsp oil till golden brown and set aside.
4. Saute the onion till well browned. Add coconut and saute till well roasted. Set aside.
5. Transfer the cooled ingredients in a mixie jar.
6. Add little water, grind to a smooth paste and set aside.
7. Heat oil, pop mustard, add asafetida, onions, tomatoes and saute till it turns mushy.
8. Add the spice powders and saute till the oil begins to separate.
9. Add cooked black eyed peas along with water used for cooking.
10. Add ground masala paste, salt and cook for 5 to 7 mins over low flame.
11. Add garam masala powder, mix well, bring it to a boil.
12. Switch off stove and keep the pan closed for 2 to 3 mins to lock in the flavors.
Garnish with coriander leaves and serve Chavli Amti hot with either rice or roti.
Chavli Amti Recipe Video below:
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Chavli Amti Recipe details below:
- Chavli (Black eyed peas) – 1/2 cup
- Onion – 2
- Tomato – 1
- Ginger garlic paste - 1 tsp
- Mustard seeds – 1 tsp
- Asafetida – 2 pinch
- Turmeric powder – 1/2 tsp
- Red chili powder - 1 tsp
- Sambar Powder or Goda Masala powder - 1 tsp
- Garam masala powder – 1 tsp
- Oil – 2 tbsp
- Salt – to taste
- Channa dal – 1 tsp
- Urad dal – 1 tsp
- Whole coriander seeds – 1 tsp
- Cumin seeds – 1/2 tsp
- Whole dry red chillies – 4 to 5
- Onion, sliced – 1
- Grated coconut – 3 to 4 tbsp
- Oil – 1/2 tbsp
- Soak black eyed peas in plenty of water overnight.
- Discard water, rinse well, drain and keep aside.
- Chop onion and tomatoes finely and keep aside.
- Add 1 tsp oil in a pan. Add channa dal and urad dal and roast for a minute over low flame till they start changing color.
- Add cumin, whole coriander and dry red chilies.
- Saute over low flame till the aromas of the spices rise and all the ingredients get well roasted. Transfer to a plate.
- Add remaining oil to the pan. Add sliced onion and saute over low flame till it turns brown.
- Switch off stove. Add grated coconut and toss well to get it roasted well in the heat of the pan itself.
- Transfer to the same plate and let it cool completely.
- Transfer the roasted spices, onion-coconut mixture into a mixie jar.
- Adding little water, grind to a smooth paste and keep it aside.
- Transfer the drained black eyed peas into a pressure cooker.
- Add water, 1/4 tsp salt, close with a lid and pressure cook for 2 to 3 whistles.
- The black eyed peas should be cooked fully, soft yet firm to the touch and not mushy. Keep aside for the pressure to release.
- Heat a pan with oil. Add mustard seeds and let it splutter.
- Add asafoetida, onions and saute till the onions turns translucent.
- Add tomatoes and cook till it becomes mushy.
- Add turmeric powder, red chili powder, sambar powder or goda masala powder and saute till the oil begins to separate.
- Add cooked black eyed peas along with water, ground masala paste, salt and mix well.
- Close the pan with a lid and simmer for 5 – 7 minutes.
- Add garam masala powder, mix well, cook for one more boil and switch off the stove.
- Keep the pan closed for another 2 to 3 mins for the flavors to merge well.
- Chavli Amti is ready.
- Garnish with coriander leaves and serve hot with rice or chapathis.