ALASANDE SUKKA

 ALASANDE SUKKA

Black-eyed beans, known as Lobia in Hindi, is a legume commonly used for cooking all over India. They have numerous health benefits. too. These are called Alasande Kaalu in Kannada, Karamani in Tamil, Chavali in Marathi and Alasandebee/Bugdo in my mother tongue, Konkani.

Elsewhere in this blog, you will find recipes for dishes made with lobia, such as:-

• Alsande Kalu Gojju
• Spicy Karamani Sundal 
• Bugdo and Kirla Ghashi

Today's recipe is for "Alasande Sukka" - an easy to make side dish. It is very popular in the coastal areas of my Home State of Karnataka. I have adapted this from the recipe for Lobia Sukka  by Ambika Shetty. 

I hope you will try this out and I am sure you will like it as much as we do! 

Ingredients:-

• Alasande Kaalu( Lobia), 1 cup
• Mustard Seeds, 1 tsp
• Curry Leaves, a few 
• Onion, finely chopped, 1/2
• Tomato, chopped, 1
• Salt, to taste
• Oil, 1 and 1/2  tbsp
• Coriander Leaves, for garnish]
• Lime Juice, 1 tbsp

For the Masala Paste:-

• Fresh Coconut Gratings, 1/2 cup
• Coriander Seeds, 1 tsp
• Peppercorns, 1/8 tsp
• Cinnamon, 1 or 2 small sticks
• Cloves, 2
• Dry Red Chillies, 2
• Garlic Cloves, 3
• Ginger, 1/2  " piece
• Onion, roughly chopped, 1/2 
• Turmeric Powder, 1/4 tsp

Method:-

Wash the Alsande Kaalu ( Lobia) and soak it in adequate water for 8 hours or overnight 

Next morning, in a pressure cooker cook the soaked lobia in 3/4 cup of fresh water and a little salt for 2 whistles 

When the cooker cools, remove the cooked lobia and keep aside

Take a onion and roughly chop half and finely chop the other half

Wash and chop the tomatoes

In a mixer jar, grind together the fresh coconut gratings, coriander seeds, peppercorns, cinnamon sticks, cloves, dry red chillies, garlic cloves, ginger, roughly chopped onion, and turmeric powder to a coarse paste adding just the required amount of water. Keep aside

Heat oil in a thick bottomed kadhai and on medium heat add the mustard seeds, when they splutter add the curry leaves and the finely chopped onion 

Saute till the onion becomes translucent 

To this add the freshly ground masala paste and mix well

Cook for 3-4 minutes till the raw smell goes

To this add the chopped tomato, add salt to taste - remember that a little salt has already been added while cooking the lobia

Cook covered for 3 minutes on low flame

Now add the cooked lobia, mix well and cook covered for another 5 minutes on low flame

Finally switch off the gas, add the lime juice, mix well and garnish with finely chopped coriander leaves 

Transfer to a serving bowl and serve as a side dish with rice or chapati