ALASANDE KALU PALYA
Black-eyed beans ( also known as black-eyed peas) is a legume commonly used for cooking all over the world. They have numerous health benefits being a good source of carbohydrates, fibre, and essential vitamins.
These are called Alasande Kalu in Kannada, Karamani in Tamil, Lobia in Hindi, Chavali in Marathi and Alasandebee in my mother tongue, Konkani.
Elsewhere in this blog, you will find recipes for dishes made with black-eyed beans, such as:-
Today's dish is from my Home State of Karnataka. It is for a side dish made with black-eyed beans cooked in a masala of coconut gratings and ground spices.
I have adapted today's dish from Alasande Kalu Palya from the YouTube video from Sudha's Kitchen.
I tried it out recently . It tasted very yummy and we enjoyed it served with hot rotis.
- Alasande Kalu (Black Eyed Beans), 1/2 cup
- Potato, 1
- Tamarind, lemon-sized ball
- Jaggery, 1 tbsp
- Turmeric Powder, 1/8 tsp
- Salt, to taste
- Coriander Leaves, for garnish
To Be Ground To A Paste:-
- Fresh Coconut Gratings, 1/4 cup
- Coriander Seeds, 1 tsp
- Cumin Seeds, 1 tsp
- Ginger, 1/2 " piece
- Byadgi Red Chillies, 6
- Pepper corns, 4-5
- Clove, 1
For the Seasoning:-
- Mustard Seeds, 1/2 tsp
- Cumin Seeds, 1/2 tsp
- Urad Dal, 1tsp
- Curry Leaves, a few
- Oil, 1 tbsp
Wash and soak the alasande kalu in adequate water for about 4 hours
Pressure cook the soaked alasande kalu, with a little salt, for two whistles or till they get done. Once the cooker cools, remove the cooked alasande kalu and keep aside.
Take care not to overcook them as they will become mushy. They should be cooked yet remain firm.
Wash and peel the potato and cut into cubes. Keep the potato pieces immersed in water.
Soak the tamarind in lukewarm water and extract the juice
Grate the jaggery
Finely chop the coriander leaves
In a small mixer jar grind together coconut gratings, coriander seeds, cumin seeds, ginger, red chillies, pepper corns, and clove to a smooth paste adding just the required amount of water. Keep aside.
In a thick-bottomed kadhai, heat 1 tbsp of oil and on medium heat add the mustard seeds and when they splutter add the cumin seeds. When they sizzle add the urad dal and curry leaves and saute till the dal changes colour.
To this add the cubed potatoes and saute for a couple of minutes
Cover and cook on medium heat till the potatoes get done
Now add the turmeric powder, tamarind extract, and jaggery, mix well and bring to a boil
Next add the freshly prepared ground masala and mix well
Add water as required to get a gravy like consistency, add salt to taste, and bring to a boil
Remember that a little salt has already been added while cooking the alasande kalu
Cover and let it simmer for a couple of minutes
Switch off the gas and garnish with finely chopped coriander leaves
Transfer to a serving bowl
Serve the Alasande Kalu Palya hot with chappatis
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