May 29, 2013

Alsande randayi recipe - Alsande palya - How to make black eyed beans palya

Alsande randayi in a serving bowl

Alsande randayi  or palya recipe - Alsande palya is at traditional sabzi  of South Karnataka. Chapati is our staple food. So I prepare different sabzis almost everyday. I made this black eyed beans sabzi for chapati. It can also be served as a side dish along with rice and curry. 

The masala in this sabzi is mildly flavored with spices. Black eyed beans or lasande is low  fat and low calorie legume and very good sources of proteins, iron, potassium and fiber. Therefore sabzi made with black eyed beans are recommended  for vegetarians who require more proteins. 

Because of the high fiber in this dish it digests slowly and we feel full for a longer period. Being rich in fiber it controls the absorption of cholesterol in blood. Thus fiber helps to reduce the risk of heart disease. 

Iron is needed for a highly complex processes such as  oxygen  transportation all over the  body. Boiled alsande is used to prepare soup and salad. Friends, try out this palya  to have the authentic taste of Karnataka cuisine.

Preparation time - 15 minutes
Cooking time - 30 minutes
Yield - serves  4

Ingredients 
  • 1 cup dried black eyed beans (2½ cups of cooked beb)
  • 1 medium sized potato
  • 1 small onion, chopped
  • Salt to taste
  • Oil as required

For the masala paste
  • 1/4 cup grated  fresh coconut
  • 4 flakes garlic
  • 1/4 " ginger
  • 4 peppers
  • 4 cloves / lavang, fried
  • 2 small sized cinnamon sticks, fried 
  • 2 tsp coriander seeds, fried
  • 1 tsp chilly powder
  • 1/2 tsp turmeric powder

Method
  1. Clean and wash the black eyed beans. Soak them for overnight in a vessel using water. They expand  nearly  3 cups  fold after soaking. Drain the water. 
  2. Pressure cook the beans with some fresh water. Take 3 whistles or till the beans turn soft. 
  3. Boil the potato in a vessel  till it turns soft  but not too soft. Remove from the hot water. Allow it to cool. Peel and cut it into large cubes. set aside.
  4. Heat oil in a small pan.  Add cloves, peppers, cinnamon and coriander seeds.Fry  till they  releases nice aroma. 
  5. Remove from the pan. In the same pan, add coconut and fry till the coconut releases nice aroma. 
  6. Then add chilly powder in the coconut, fry for a minute. 
  7. Remove from the flame. Allow it to cool.  Put  fried  spices, ginger, garlic, turmeric and coconut in  a mixer jar. 
  8. Add some water and grind them to a smooth paste. 
  9. Heat oil in a pan. Add onions, fry for 2-3 minutes. Add the masala paste. Mix well.
  10. Add boiled potatoes,  beans along with water and add the salt..
  11. Add some water to get the thick gravy of pouring consistency. Bring it to boil. Simmer for five minutes. 
  12. Remove from the flame. Add chopped coriander leaves. 
  13. Serve the alsande palya hot with choice of your main course dish.

Alsande randayi - step by step pictures

1.  Clean and wash the black eyed beans. Soak them for overnight in a vessel using water. 

2.  Pressure cook the alsande with some fresh water. Take 3 whistles or till the alsande turn soft. 
boiled alsande to make alsande randayi

3.  Boil the potato in a vessel  till it turns soft  but not too soft. Peel and cut it into large cubes. Set aside.
boiled potatoes to make alsande randayi

4.  Mix the roasted fresh coconut and chilly powder, fried spices, ginger, garlic, turmeric, water etc. together and  grind them through a mixer to a smooth paste. Set aside. 
ground masala paste to make alsande randayi

5.  Heat oil in a pan. Add onions, fry for 2-3 minutes. Add the masala paste. Mix well.Add boiled potatoes, beans along with water and add the salt. 

6.   Make a thick pouring consistency gravy and bring it to boil. Simmer for 5 minutes. Add the chopped cilantro and remove from the flame.
tempering and boiling the alsande randayi

7.  Serve the alsande palya hot with choice of your main course dish.
prepared alsande randayi

10 comments:

  1. Vidya, this black eyed beans dish looks very delicious. Non-vegetarians like me would enjoy it a lot too.

    ReplyDelete
  2. Colour of the subzi is truly inviting, wonderful dish.

    ReplyDelete
  3. Looks yummy n tempting:)

    ReplyDelete
  4. Looks yummy n delicious

    ReplyDelete
  5. Ours is rice for lunch and probably noodles and bread for dinner. This delish side dishes is versatile because its good to be paired with anything.

    ReplyDelete
  6. Hi friends, thank you all for your lovely comments.

    ReplyDelete
  7. goes well with chappati...

    ReplyDelete

Thank you for visitng Akshaypatre. If you like my posts you can follow me on Facebook, Google+, Pinterest, Instagram, Twitter. You can like Akshaypatre Recipes page on Facebook. You can also subscribe via email to get latest recipes free. Your comments and suggestions are most welcome.

logo