Alsande Sukke
A traditional dry curry from coastal Karnataka, featuring tender black-eyed peas coated in a fragrant, freshly ground coconut and spice masala. It's a perfect blend of savory, tangy, and sweet flavors.
For 4 servings
5 steps. 30 minutes total.
- 1
Step 1
- a.Prepare and Cook the Black-Eyed Peas
- b.Rinse the dried black-eyed peas and soak them in ample water for 6-8 hours or overnight.
- c.Drain the soaking water. Combine the soaked peas, 3 cups of fresh water, turmeric powder, and 1/2 tsp of salt in a pressure cooker.
- d.Pressure cook on medium heat for 3-4 whistles (approx. 15 minutes) until the peas are tender but still hold their shape. Do not overcook them into a mush.
- e.Once the pressure releases naturally, drain the peas, reserving about 1/4 cup of the cooking liquid. Set both aside.
- 2
Step 2
- a.Roast Spices for the Masala
- b.In a small, dry pan over low heat, add the Byadgi red chillies, coriander seeds, cumin seeds, and 1 tsp of the urad dal.
- c.Roast for 2-3 minutes, stirring constantly, until the spices are fragrant and the urad dal turns a pale golden brown. Be careful not to burn them.
- d.Remove from the heat and allow the roasted spices to cool completely.
- 3
Step 3
- a.Grind the Coconut Masala
- b.Transfer the cooled roasted spices to a grinder or mixie jar.
- c.Add the fresh grated coconut and tamarind paste.
- d.Grind to a coarse, thick paste, adding 2-3 tablespoons of water incrementally as needed to help the blades move. The final paste should not be watery.
- 4
Step 4
- a.Prepare the Tempering (Oggarane)
- b.Heat the coconut oil in a heavy-bottomed pan or kadai over medium heat.
- c.Add the mustard seeds and allow them to splutter completely.
- d.Add the remaining 1 tsp of urad dal and sauté until it turns golden brown.
- e.Add the curry leaves and sauté for a few seconds until they become crisp and aromatic.
- f.Add the finely chopped onion and sauté for 4-5 minutes until it becomes soft and translucent.
- 5
Step 5
- a.Combine and Finish the Sukke
- b.Add the ground coconut masala paste to the pan. Sauté on low-medium heat for 5-7 minutes, stirring occasionally, until the raw aroma disappears and the masala darkens slightly.
- c.Add the cooked black-eyed peas, the reserved 1/4 cup of cooking liquid, the grated jaggery, and the remaining 3/4 tsp of salt.
- d.Gently mix everything together to coat the peas evenly with the masala.
- e.Cover the pan and simmer on low heat for 5-8 minutes, allowing the flavors to meld and the curry to reach a semi-dry consistency.
- f.Turn off the heat. Let it rest for 5 minutes before serving. Serve hot with steamed rice, chapatis, or neer dosa.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the beans overnight is essential for even cooking and better digestion.
- 2Roast the spices on a very low flame to release their essential oils without burning them, which is key to the dish's aroma.
- 3Use fresh, grated coconut for the most authentic flavor and texture. Desiccated coconut will result in a drier dish.
- 4The consistency of the ground masala should be coarse and thick, not a fine, watery paste. This helps it coat the beans properly.
- 5For an authentic coastal flavor, do not substitute coconut oil with any other oil.
- 6Adjust the jaggery and tamarind to your personal preference for a perfect balance of sweet and sour notes.
Adapt it for your goals.
Vegetable Addition
Add 1 cup of diced potatoes, sweet potatoes, or raw plantain along with the onions and cook until tender before adding the masala.
Legume SwapLegume Swap
This recipe works well with other legumes like chickpeas (chana) or red kidney beans (rajma). Adjust cooking times accordingly.
Spicier VersionSpicier Version
Add 1-2 Guntur or other hot red chillies along with the Byadgi chillies while roasting the spices for extra heat.
Nutty FlavorNutty Flavor
Add 1 tablespoon of white sesame seeds or peanuts to the spices while dry roasting for a richer, nuttier flavor profile.
Why this is on our healthy list.
Excellent Source of Plant-Based Protein
Black-eyed peas are rich in protein and amino acids, making this dish a great option for muscle repair, growth, and overall body function, especially for vegetarians and vegans.
High in Dietary Fiber
The combination of beans and coconut provides a significant amount of dietary fiber, which aids in digestion, promotes gut health, helps regulate blood sugar levels, and contributes to a feeling of fullness.
Rich in Healthy Fats
Coconut is a source of medium-chain triglycerides (MCTs), a type of saturated fat that is metabolized differently than other fats. Coconut oil and fresh coconut contribute to the dish's authentic flavor and provide sustained energy.
Packed with Essential Minerals
This dish is a good source of minerals like iron, magnesium, and potassium from the beans and spices, which are vital for blood health, nerve function, and maintaining healthy blood pressure.
Frequently asked questions
Yes, it is a very healthy dish. Black-eyed peas are an excellent source of plant-based protein, dietary fiber, and essential minerals. The use of coconut provides healthy fats, and the spices have various anti-inflammatory properties.