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 

ALASANDE KALU PALYA

 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:-

• Alasande Kaalu Usli
• Karamani Sundal
• Chavali Masala

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. 

Ingredients:-

• 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 

Method:-

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 

ALASANDE KAALU USLI

ALASANDE KAALU USLI 

Usli in Karnataka and Sundal in Tamilnadu  are a light snack generally made of legumes like chickpeas, dry green peas, black eyed beans etc. Over the years this has come to become common fare during festivals like Navartri  in many South Indian homes.

As I write this, we in India are celebrating the festival of Navaratri. It is customary to offer some prasad or snack to guests who drop in, usually one sweet and one savoury. Today's recipe is for the easy to make Alasande Kaalu Usli, which is made with black-eyed beans.

Black-eyed beans are called Alasande Kaalu in Kannada, Karamani in Tamil, Lobia in Hindi and Alasande Bi in my mother tongue, Konkani.

This recipe does not call for the use of onion or garlic, so it can also be made on days when many in Hindu families fast or avoid dishes using onion or garlic.

Elsewhere in this blog, you will find recipes for other types of Uslis , such as :-

• Kadale Kaalu Usli
• Hesaru Kaalu Usli

Do try out these yummy Uslis. They are easy to make and are healthy too!

Ingredients:-

• Alasande Kaalu,  (Black Eyed Beans) , 1/2 cup (yields 1 and 1/4 cup on soaking)
• Green Chillies, slit or chopped , 2
• Red Chilli, broken into halves, 1
• Mustard Seeds, 1/2 tsp
• Hing, ( Asafoetida), 1/8 tsp
• Curry Leaves, 6 to 8
• Coconut Gratings, 1/3 cup 
• Salt, to taste
• Oil, 2 tsp
• Coriander Leaves, finely chopped, 2 tbsp, for garnish
• Lemon Juice, as required (optional) 

Method:-

Wash and soak the Alasande Kaalu ( black-eyed beans) for about 4 hours in adequate water 

Please note that 1/2 cup of Alasande Kaalu, when soaked increases in volume to become 1 and 1/4 cups 

Next, pressure cook the soaked Alasande Kaalu with fresh water along with a little salt for about 2 whistles

Make sure this does not get overcooked
Wait for the cooker to cool and remove the cooked Alasande Kaalu 
Drain the excess water and keep aside
Heat oil in a kadhai and on medium heat add the mustard seeds
When they splutter add the green chillies and sauté till they change colour

Add the broken red chilli and curry leaves and saute for a few seconds

To this add the cooked Alasande Kaalu and salt to taste
Cook uncovered for a few minutes till the excess water evaporates
Mix in the fresh coconut gratings and finely chopped coriander leaves

If you wish, you can add a little lemon juice and mix once again