Alasande Kaalu Saaru Recipe (Malnad Style Black Eyed Beans Curry)

Nithya Anantham

June 27, 2017

8107 Ratings

Time:Prep: 10 M|Cook: 30 M|Total: 40 M

Makes:4 Servings

Meal:Side Dish

Cuisine:Karnataka

Alasande Kaalu Saaru Recipe is a Malnad Style Black Eyed Beans Curry that is served along with steamed rice. Malnad is a region in Karnataka covering the western ghats and its unique cuisine is categorised by its generous use of coconut, mint, coriander along with the whole garam masala in its recipes. Since, the region is usually cooler, the food is a bit spicier as compared to the rest of the Karnataka state. The jaggery is almost not used in its recipes. Alasande Kaalu Saaru is a healthy and spicy black eyed beans or lobia cooked in a traditional malnad masala paste.

Serve the Alasande Kaalu Saaru Recipe (Malnad Style Black Eyed Beans Curry) along with Steamed Rice, Gorikayi Palya Recipe, Akki Peni Sandige and Spicy Tomato Pickle Recipe for a simple yet delightful weeknight dinner.

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Ingredients

Ingredients for the masala paste

1-1/2 Black Eyed Beans (Lobia), soaked overnight

1 Onion, finely chopped

1 Tomato, finely chopped

1 Bay leaf (tej patta)

1 Cinnamon Stick (Dalchini)

1/2 Cumin seeds (Jeera)

1 Garam masala powder

1 Coriander (Dhania) Leaves, for garnish

1 Curry leaves

2 Oil

Salt, to taste

1 Onion, roughly chopped

1 Tomato, roughly chopped

2 Ginger, roughly chopped

3 Fresh coconut, grated

5 Garlic

1/2 Coriander (Dhania) Leaves, tightly packed

1/2 Mint Leaves (Pudina), tightly packed

2 Green Chillies

4 Cloves (Laung)

1 Cinnamon Stick (Dalchini)

1/4 Whole Black Peppercorns

1/2 Turmeric powder (Haldi)

1 Red Chilli powder

2 Coriander Powder (Dhania)

Instructions for Alasande Kaalu Saaru Recipe (Malnad Style Black Eyed Beans Curry)

To begin making the Alasande Kaalu Saaru Recipe (Malnad Style Black Eyed Beans Curry), wash and soak the black eyed peas overnight. In the morning pressure cook with enough water for 2 whistles using a pressure cooker and keep aside.

Grind all the ingredients mentioned for the ground masala to a fine paste with a little water using a mixer grinder.

Heat oil in a wide saucepan, add the bay leaf, cinnamon stick and oil become fragrant.

Add the cumin seeds, curry leaves and let it splutter.

Once they splutter, add the onions and saute until it turns translucent.

Add the tomatoes and cook until they turn mushy.

Once they are mushy, add the ground masala paste and saute for about 5 minutes, until the raw smell goes away.

Add in the cooked black eyed peas, enough water, season with salt and mix well.

Let the gravy simmer for about 10 minutes.

Add the garam masala powder, garnish with coriander leaves, mix and switch off the heat.