Alasande Kaalu Saaru (Malnad Style Black Eyed Beans Curry) Recipe
Description
Alasande Kaalu Saaru is a traditional Malnad-style black-eyed beans curry hailing from the picturesque Malnad region of Karnataka. Known for its distinctive use of local ingredients like coconut, fresh herbs, and whole garam masala, this hearty curry delivers a blend of rich, aromatic flavors. Often served with steamed rice, the Malnad cuisine is famous for being mildly spicy, thanks to the cooler climate of the region. The curry is made with black-eyed beans, also known as lobia, and is prepared with a flavorful masala paste that is sautéed to perfection. With a perfect balance of heat and spice, this curry is a nourishing and satisfying side dish ideal for weeknight dinners. Enjoy it along with some rice, crispy fritters, and spicy pickle for a wholesome meal.
Cuisine: Karnataka
Course: Side Dish
Diet: High-Protein Vegetarian
Ingredients
For the Curry:
| Ingredient | Quantity |
|---|---|
| Black Eyed Beans (Lobia) | 1 ½ cups, soaked overnight |
| Onion | 1, finely chopped |
| Tomato | 1, finely chopped |
| Bay Leaf (Tej Patta) | 1 |
| Cinnamon Stick (Dalchini) | 1-inch piece |
| Cumin Seeds (Jeera) | ½ teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Fresh Coriander (Dhania) Leaves | 1 sprig for garnish |
| Curry Leaves | 1 sprig |
| Oil | 2 teaspoons |
| Salt | To taste |
For the Masala Paste:
| Ingredient | Quantity |
|---|---|
| Onion | 1, roughly chopped |
| Tomato | 1, roughly chopped |
| Ginger | 2 tablespoons, roughly chopped |
| Fresh Coconut | 3 tablespoons, grated |
| Garlic | 5 cloves |
| Coriander (Dhania) Leaves | ½ cup, tightly packed |
| Mint Leaves (Pudina) | ½ cup, tightly packed |
| Green Chillies | 2 |
| Cloves (Laung) | 4 |
| Cinnamon Stick (Dalchini) | 1-inch piece |
| Whole Black Peppercorns | ¼ teaspoon |
| Turmeric Powder (Haldi) | ½ teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Coriander Powder (Dhania) | 2 teaspoons |
Preparation Time:
- 10 minutes
Cooking Time:
- 30 minutes
Instructions:
-
Prep the Beans:
Start by washing and soaking the black-eyed beans overnight. The next morning, pressure cook them with enough water for about 2 whistles, then set them aside. -
Prepare the Masala Paste:
In a mixer grinder, combine all the ingredients for the masala paste—roughly chopped onion, tomato, ginger, fresh coconut, garlic, coriander leaves, mint leaves, green chillies, cloves, cinnamon stick, black peppercorns, turmeric powder, red chilli powder, and coriander powder. Grind them into a smooth paste, adding a little water as needed to achieve the right consistency. -
Cook the Curry:
Heat oil in a wide saucepan or kadhai. Add the bay leaf and cinnamon stick, letting them infuse the oil with their fragrance. Once the oil is hot, add the cumin seeds and curry leaves. Allow them to splutter and release their aroma. -
Sauté the Aromatics:
Add the finely chopped onions to the pan and sauté them until they turn translucent. Once the onions are soft, add the chopped tomatoes and cook until they soften and release their juices, turning mushy. -
Cook the Masala Paste:
Next, add the prepared masala paste to the pan. Stir well and sauté for about 5 minutes, or until the raw smell of the spices disappears, and the paste is cooked through. -
Combine with Beans:
Add the cooked black-eyed beans to the masala mixture. Pour in enough water to reach your desired consistency for the gravy. Season with salt to taste and mix everything thoroughly. -
Simmer:
Let the curry simmer on low heat for about 10 minutes, allowing the flavors to meld together. -
Final Touches:
Sprinkle in the garam masala powder and give everything a final stir. Garnish the curry with freshly chopped coriander leaves. -
Serve:
Serve the Alasande Kaalu Saaru hot with steamed rice, accompanied by some crispy fritters (like Gorikayi Palya) and spicy tomato pickle for a complete and satisfying meal.
Nutritional Information (per serving, approximate):
| Nutrient | Amount |
|---|---|
| Calories | 150-180 kcal |
| Protein | 7-9g |
| Carbohydrates | 20-25g |
| Fat | 6-8g |
| Fiber | 5g |
| Sodium | 300-400mg |
| Potassium | 300-350mg |
Tips and Variations:
- For an extra punch of flavor, you can add a tablespoon of tamarind paste to the curry for a tangy twist.
- To make the curry richer, you can also add a small amount of coconut milk toward the end of cooking.
- Adjust the spice level by adding more or fewer green chillies and red chilli powder, depending on your preference for heat.
- If you prefer a thicker consistency for the curry, mash some of the cooked beans before adding them to the gravy.
Alasande Kaalu Saaru is not only a comforting and healthy side dish but also a fantastic way to experience the bold and rustic flavors of Malnad cuisine. The blend of fresh herbs, spices, and the use of coconut makes this curry a standout. It pairs beautifully with steamed rice and a variety of accompaniments for a truly satisfying meal. Enjoy this delightful dish from Karnataka, where food is not just about nourishment, but a celebration of the region’s culinary heritage.
