Alasande Kalu Saaru
Black-eyed pea curry in a rustic Malnad-style coconut gravy.
About this dish
This rustic curry is a staple in the Malnad and rural Mysore belts, where black-eyed peas (Alasande) are grown abundantly. It is a 'bas-saaru' style dish where the nutrients of the legume are preserved in a thin, spicy coconut gravy. The addition of local spices and fresh coconut gives it a deep, earthy aroma that defines Karnataka village cooking.
Ingredients
The Beans
- 200g (1 cup) Black-eyed peas (Alasande Kalu), soaked for 4 hours
- 1/2 tsp Salt
- 750ml (3 cups) Water
The Masala Paste
- 100g (1 cup) Freshly grated coconut
- 4-5 Dried Byadagi chilies (for color)
- 2-3 Guntur chilies (for heat)
- 1 tbsp Coriander seeds
- 1/2 tsp Cumin seeds
- 4 Garlic cloves
- 1 small Onion, roughly chopped
- 1 tsp Tamarind paste
- 2 tbsp Cooked black-eyed peas (reserved from boiling)
The Tempering
- 2 tbsp Peanut oil
- 1/2 tsp Mustard seeds
- 1 sprig Curry leaves
- 1/2 Onion, finely sliced
Method
- 1
Pressure cook the peas
Place the soaked black-eyed peas in a pressure cooker with 3 cups of water and salt. Cook for 3-4 whistles until the peas are tender but not completely mushy. Drain the peas, but reserve the cooking water (liquid) to use as the base for the curry.
- 2
Roast the spices
In a small pan, dry roast the coriander seeds, cumin seeds, and dried red chilies until they become aromatic and the chilies puff up slightly. Avoid burning, as this will make the gravy bitter.
- 3
Grind the masala
In a blender, combine the roasted spices, coconut, garlic, raw onion, and tamarind. Add 2 tablespoons of the cooked black-eyed peas to the blender; this is a traditional secret to thickening the gravy naturally. Grind into a very smooth paste using a little of the reserved cooking liquid.
- 4
Simmer the gravy
Pour the reserved cooking water and the ground masala paste into a large pot. Stir well to combine. Bring the mixture to a boil over medium heat, then reduce and simmer for 8-10 minutes until the raw smell of the onion and garlic disappears.
- 5
Add the legumes
Add the remaining cooked black-eyed peas back into the simmering gravy. Adjust the consistency by adding more water if it's too thick. Let it simmer together for another 5 minutes so the peas absorb the spicy coconut flavors.
- 6
Prepare the oggarane
Heat oil in a small pan. Add mustard seeds and let them splutter. Add the sliced onions and curry leaves, sautéing until the onions are dark golden brown and caramelized.
- 7
Final seasoning
Pour the hot tempering over the simmering curry. Cover immediately with a lid to trap the smoky aroma of the fried onions and curry leaves. Let it rest for 5 minutes before serving.
Notes & variations
- You can substitute black-eyed peas with brown horse gram (Huruli Kalu) for a different variation of the same recipe.
- Always reserve a small portion of the cooked beans to grind with the masala for a creamy body.
- Byadagi chilies are essential for the deep red color without excessive heat.
- This curry tastes even better the next day after the flavors have fully matured.
Serve with
Perfectly paired with Ragi Mudde (Finger Millet balls) or steamed Sona Masuri rice.
Cook's note
Adding a small piece of jaggery (about 1 tsp) during the final simmer balances the heat and tamarind tang beautifully.