Loading...
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
Prepare and Cook the Black-Eyed Peas
Roast Spices for the Masala
Grind the Coconut Masala
A classic Karnataka one-pot meal, reimagined for a low-glycemic diet. This version uses wholesome foxtail millet instead of rice, combined with lentils and vegetables in a fragrant, spicy tamarind broth. It's comfort food that's both hearty and healthy.
A wholesome and savory South Indian pancake made with a low-glycemic blend of millets, brown rice, and mixed lentils. Packed with fiber and protein, this diabetic-friendly adai is a delicious and guilt-free choice for breakfast or dinner.
Crispy, golden crepes made from a fermented rice and lentil batter, filled with a savory spiced potato mixture. A beloved South Indian classic, perfect for a hearty breakfast or light dinner, best served with sambar and coconut chutney.
A warm, savory breakfast dish made from roasted semolina and simple spices. This quick, comforting, and classic South Indian tiffin item is soft, fluffy, and ready in under 30 minutes.
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.
This south_indian recipe takes 50 minutes to prepare and yields 4 servings. At 260.43 calories per serving with 6.83g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Tempering (Oggarane)
Combine and Finish the Sukke
Add 1 cup of diced potatoes, sweet potatoes, or raw plantain along with the onions and cook until tender before adding the masala.
This recipe works well with other legumes like chickpeas (chana) or red kidney beans (rajma). Adjust cooking times accordingly.
Add 1-2 Guntur or other hot red chillies along with the Byadgi chillies while roasting the spices for extra heat.
Add 1 tablespoon of white sesame seeds or peanuts to the spices while dry roasting for a richer, nuttier flavor profile.
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.
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.
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.
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.
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.
One serving of Alsande Sukke (approximately 1 cup) contains around 300-350 calories, depending on the amount of coconut and oil used. It's a balanced dish with carbohydrates, protein, and fats.
Yes, you can use canned black-eyed peas to save time. Be sure to rinse them thoroughly to remove excess sodium. Skip Step 1 and add the rinsed canned peas directly in Step 5. You may not need to add any extra salt.
It pairs wonderfully with steamed rice (especially red boiled rice), chapatis, or traditional Mangalorean rice crepes like neer dosa or pundi (rice dumplings).
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making it even more delicious the next day. Reheat gently on the stovetop or in the microwave.
Yes, this recipe is naturally vegan and gluten-free. It contains no dairy, animal products, or gluten-containing grains.