Alsande palya recipe - Alsande palya is a traditional sabzi of South Karnataka. Chapathi is our staple food. So I prepare different sabzis almost everyday. I made this black eyed beans palya for chapathi. 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 alsande 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.
Alsande Palya Recipe - Cowpea Sabzi

Cook time : 30 mins
Total time : 45 mins
Recipe type : Side Dish
Cuisine : Karnataka
Yield : Serves 4
Author : Vidya Chandrahas
Ingredients
- 1 cup dried black eyed beans (2½ cups of cooked cowpea)
- 1 medium sized potato
- 1 small onion, chopped
- Salt to taste
- Oil as required
Grind to 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
- 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.
- Pressure cook the beans with some fresh water. Take 3 whistles or till the beans turn soft.
- 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.
- Heat oil in a small pan. Add cloves, peppers, cinnamon and coriander seeds.Fry till they releases nice aroma.
- Remove from the pan. In the same pan, add coconut and fry till the coconut releases nice aroma.
- Then add chilly powder in the coconut, fry for a minute.
- Remove from the flame. Allow it to cool. Put fried spices, ginger, garlic, turmeric and coconut in a mixer jar.
- Add some water and grind them to a smooth paste.
- 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..
- Add some water to get the thick gravy of pouring consistency. Bring it to boil and simmer till you get the desired consistency.
- Remove from the flame. Add chopped coriander leaves.
- Serve the alsande palya hot with choice of your main course dish.
Alsande palya - 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.
2. Pressure cook the alsande with some fresh water. Take 3 whistles or till the alsande turn soft.
3. Boil the potato in a vessel till it turns soft but not too soft. Peel and cut it into large cubes. Set aside.
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.
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. Add the chopped coriander leaves and remove from the flame.
6. Make a thick pouring consistency. Add the chopped coriander leaves and remove from the flame.
7. Serve the alsande palya hot with choice of your main course dish.
Vidya, this black eyed beans dish looks very delicious. Non-vegetarians like me would enjoy it a lot too.
ReplyDeleteThanks Phong Hong.
ReplyDeletelovely combo for chapathis.
ReplyDeletenice and healthy...
ReplyDeleteAnu's Healthy Kitchen - Barley Uttapam / Pancake
Colour of the subzi is truly inviting, wonderful dish.
ReplyDeleteLooks yummy n tempting:)
ReplyDeleteLooks yummy n delicious
ReplyDeleteOurs 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.
ReplyDeleteHi friends, thank you all for your lovely comments.
ReplyDeletegoes well with chappati...
ReplyDelete