Hearty black-eyed peas stew from Udupi matha kitchens, simmered with roasted Byadgi chilies, coriander, coconut, and tamarind.
Lunch · 15 min prep · 35 min cook · serves 4 Newly added
Ingredients
- 3/4 cup black-eyed peas , alasande, soaked 6 hours
- 1 tbsp tamarind , dissolved in 1/2 cup warm water
- 1 tbsp jaggery , grated
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 4 dry red chili , Byadgi chilies
- 1/4 cup coconut (fresh grated)
- 2 tbsp coconut oil
- 1/2 tsp mustard seeds
- 1/4 tsp hing (asafoetida)
- 1 sprig curry leaves
- 1.5 tsp salt
- 4 cups water
Preparation
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Pressure cook soaked black-eyed peas with 3 cups water and 1/2 tsp salt for 4 whistles until soft.
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In a small skillet, dry-roast coriander seeds, cumin seeds, and Byadgi red chilies over medium-low flame until fragrant.
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Grind roasted spices with fresh grated coconut and 1/4 cup water into a smooth paste.
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In a pot, combine cooked black-eyed peas along with broth, tamarind liquid, jaggery, and remaining salt.
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Stir in ground spiced coconut paste; simmer over medium-low heat for 8 minutes until aromatic.
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Heat coconut oil; crackle mustard seeds, curry leaves, and hing.
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Pour sizzling tempering directly over simmering saaru; let rest covered 10 minutes before serving.
In the tradition
Black-eyed peas (Alasande) thrive in the coastal climate of Karnataka. In temple community dining halls, this hearty pulse saaru provides concentrated plant protein, utilizing cold-pressed coconut oil and deep-red Byadgi chilies for rich color with gentle, warming heat.
Sources & further reading
- Malnad-Udupi Matha Canon (Traditional Temple Bean Broths)
Classical citations mark where a tradition is drawn on; modern books are shared as further reading, not as prescriptions.