MASALA PATTANI GRAVY

 

 

I believe every food carries a trace of nostalgia. For me, this particular gravy floods my heart with memories of school summer vacations. I used to spend part of those holidays at my aunt’s place, where a bustling food cart stood at the end of her street. It sold a variety of chaats and snacks, drawing long, winding queues every evening. Each item sold like hot cakes, especially during those golden twilight hours.

Back then, chaat was a rarity in most neighborhoods. But today, with North Indian eateries popping up everywhere, it’s easy to find a range of chaats and delicacies at every corner of the city. Still, nothing compares to that special cart near my aunt's home. My cousin and I would fill a container with that irresistible gravy and sneak up to the terrace to enjoy it in secret bliss. My aunt disapproved of street food, worried about hygiene, but we were convinced the cart owner maintained clean and safe practices. Since persuading her was out of the question, we resorted to stealthy, giggling escapades.

The dish? Masala Vadai Pattani Gravy. Crisp masala vadai pieces soaked in a spicy, flavorful green peas gravy,somewhat like a South Indian twist on channa samosa chaat. Years later, I went on a mission to rediscover this lost flavor and, to my joy, finally found a recipe that came remarkably close to the one I remembered.I prepared this gravy without the masala vadais this time.

 It pairs well with chapati,puri, phulkas and even plain rice.

 

INGREDIENTS TO STEAM:

WHITE DRY PEAS- 150 GRAMS

GINGER CHOPPED- 1 TSP

GREEN CHILLIES- 2 NOS

SALT TO TASTE

 

OTHER INGREDIENTS:

OIL- 1 ½ TBSP

ONIONS- 2 NOS

TOMATOES- 2 NOS

TURMERIC POWDER- 1/4 TSP

RED CHILLIES- 3/4 TSP

CORIANDER LEAVES- 1 ½ TSP

GARAM MASALA POWDER-1/2 TSP

FENNEL POWDER- ½ TSP

ROASTED AND GROUND CUMIN—1/4 TSP

PEPPER POWDER-1/2 TSP

 

PROCEDURE:

1. Soak dry peas overnight or for 7-8 hours till it turns soft.

2.Transfer the soaked peas to a pressure cooker after discarding the water. Take chopped onions, green chilies and chopped ginger and salt.

3. Cook for 8-10 whistles till the peas is completely cooked.

4.In a pan heat oil and splutter cumin seeds, then add chopped onions, salt and add ginger garlic paste and sauté till the onions turns translucent. Add chopped tomatoes and sauté till turns mushy.

5.Now add all the spice powders—turmeric powder, Chilli powder, Chilli powder, cumin powder, coriander powder, pepper powder, fennel powder.

6.Add little water and boil for a minute till the powders blend well.

7.Add the steamed, boiled peas and mix well.

8. If the gravy is runny, then mix two teaspoons of gram flour in water and add this slurry to the gravy and heat till it thickens.

9.Switch off garnish with chopped coriander leaves.