Alasande Kaalu Saaru Recipe (Malnad Style Black Eyed Beans Curry)
Alasande Kaalu Saaru is a hearty, flavorful curry from the Malnad region of Karnataka. Known for its rich, aromatic spices and the use of freshly ground masala, this curry combines the goodness of black-eyed beans with traditional Malnad cooking techniques, making it a comforting dish to enjoy with rice. This recipe uses a variety of fresh ingredients like mint leaves, coriander, and coconut, which lend a delightful fragrance to the curry, while the slow cooking process allows the flavors to blend perfectly.
This Malnad Style Black Eyed Beans Curry (Alasande Kaalu Saaru) is perfect for anyone looking for a high-protein vegetarian dish that’s both nutritious and satisfying. The addition of fresh coconut and aromatic spices like cinnamon, cloves, and cumin elevates the flavor profile, making it a special treat for your taste buds.
Ingredients
| Ingredient | Quantity |
|---|---|
| Black Eyed Beans (Lobia) – soaked overnight | 1 ½ cups |
| Onion – finely chopped | 1 |
| Tomato – finely chopped | 1 |
| Bay Leaf (Tej Patta) | 1 |
| Cinnamon Stick (Dalchini) | 1 inch |
| Cumin Seeds (Jeera) | ½ teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Fresh Coriander Leaves (for garnish) | 1 sprig |
| Fresh Curry Leaves | 1 sprig |
| Sunflower Oil | 2 teaspoons |
| Salt | To taste |
| Onion – roughly chopped | 1 |
| Tomato – roughly chopped | 1 |
| Fresh Ginger – roughly chopped | 2 tablespoons |
| Fresh Coconut – grated | 3 tablespoons |
| Garlic Cloves | 5 |
| Coriander Leaves (Dhania) – tightly packed | ½ cup |
| Mint Leaves (Pudina) – tightly packed | ½ cup |
| Green Chilies | 2 |
| Cloves (Laung) | 4 |
| Cinnamon Stick (Dalchini) | 1 inch |
| Black Peppercorns (Whole) | ¼ teaspoon |
| Turmeric Powder (Haldi) | ½ teaspoon |
| Red Chili Powder | 1 teaspoon |
| Coriander Powder (Dhania) | 2 teaspoons |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Protein | 10 g |
| Carbohydrates | 32 g |
| Fiber | 9 g |
| Fat | 7 g |
| Saturated Fat | 1 g |
| Sodium | 270 mg |
| Potassium | 500 mg |
Preparation Time
| Time | Duration |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Total Time | 40 minutes |
Servings
| Servings | 4 |
|---|
Cuisine
| Cuisine | Karnataka (Malnad Style) |
Course
| Course | Side Dish |
Diet Type
| Diet | High Protein, Vegetarian |
Instructions
1. Prepare the Black Eyed Beans
Start by washing the black-eyed beans thoroughly and soaking them in water overnight. Once soaked, pressure cook them with enough water for 2 whistles in a pressure cooker. Set them aside after cooking.
2. Make the Ground Masala Paste
In a mixer grinder, combine the following ingredients and grind them into a fine paste:
- Roughly chopped onion (1)
- Roughly chopped tomato (1)
- Ginger (2 tablespoons)
- Grated fresh coconut (3 tablespoons)
- Garlic cloves (5)
- Tightly packed coriander leaves (½ cup)
- Tightly packed mint leaves (½ cup)
- Green chilies (2)
- Cloves (4)
- Cinnamon stick (1 inch)
- Whole black peppercorns (¼ teaspoon)
- Turmeric powder (½ teaspoon)
- Red chili powder (1 teaspoon)
- Coriander powder (2 teaspoons)
Add a little water to make the grinding easier and achieve a smooth, thick paste.
3. Temper the Spices
Heat sunflower oil in a wide saucepan or pot. Once the oil is hot, add the bay leaf and cinnamon stick. Let them release their fragrance, then add the cumin seeds and curry leaves. Allow them to splutter and infuse the oil with their aroma.
4. Cook the Base
Add the finely chopped onion to the saucepan and sauté until it turns translucent. Then, add the chopped tomato and cook until it softens and turns mushy.
5. Add the Ground Masala
Once the onions and tomatoes are cooked, add the ground masala paste to the saucepan. Sauté the paste for about 5 minutes, stirring occasionally, until the raw smell of the masala disappears and it blends into a thick, flavorful base.
6. Combine the Beans
Now, add the cooked black-eyed beans to the saucepan along with enough water to adjust the consistency of the curry. Season with salt to taste and mix well. Let the curry simmer for about 10 minutes, allowing the flavors to meld together.
7. Finish and Serve
Finally, add the garam masala powder and stir it into the curry. Garnish with freshly chopped coriander leaves for a burst of freshness. Mix everything well and switch off the heat.
Serve the Alasande Kaalu Saaru (Malnad Style Black Eyed Beans Curry) hot with steamed rice, a side of Gorikayi Palya (vegetable stir-fry), Akki Peni Sandige (rice crackers), and Spicy Tomato Pickle for a delicious and wholesome meal. This combination brings out the perfect balance of flavors and textures, making it a delightful weeknight dinner or special occasion meal.
Tips for the Best Alasande Kaalu Saaru
-
Freshness is Key: Fresh curry leaves, mint, and coriander make a significant difference in the flavor of the curry. Try to use fresh ingredients whenever possible for the best taste.
-
Adjust the Spice: If you prefer a spicier curry, feel free to increase the number of green chilies or add more red chili powder.
-
Thickening the Curry: If you prefer a thicker curry, cook the masala paste for a bit longer until it reaches your desired consistency. You can also add more coconut to enrich the flavor.
-
Serving Suggestions: This curry pairs beautifully with any type of rice, but is especially comforting when served with steamed rice or jeera rice. You can also enjoy it with chapati or roti for a wholesome meal.
Why You’ll Love This Recipe
The Alasande Kaalu Saaru (Malnad Style Black Eyed Beans Curry) is a dish that offers a perfect balance of spices and freshness. The use of traditional masala blends, including fresh coconut and aromatic herbs, gives it an authentic, homemade taste that is both comforting and satisfying. Whether you’re making it for a family dinner or preparing a special meal for guests, this curry is sure to be a hit, offering a delightful mix of flavors in every bite. Plus, it’s high in protein and rich in nutrients, making it a healthy addition to your meal plan.
