Alasande Palya / Yard long beans dry curry:

Alasande aka yard long bean is very popular and one of the age old cultivated crops of Mangalore coast. It is tender, immature pods of black eye pea. In rainy season, most of the vegetable kitchen gardeners grow this super tasty veggie for day to day use.

Immature pods are one of the favourite food for little birds as well. It is a low calorie, high in fibre vegetable and tastes little sweetish and texture is little chewy and watery.

Alasande side dish is one of the very popular dishes during the festivities- either in weddings, festival cooking or day to day cooking. For day to day cooking, we normally toss this veggie with mild seasoning and for festivity cooking, we use coconut masala. Today I am going to share the recipe of my house hold which my family relishes whenever I prepare.

Ingredients:

Alasande / Yard long beans – 500 grams

Red chilli powder – ½ tea spoon

Turmeric – ½ tea spoon

Salt

Jaggery – 1 tea spoon

For seasoning:

Coconut oil – 1 table spoon

Mustard – 1 tea spoon

Urad dal – 1 tea spoon

Red chilli – 1 (optional)

Curry leaves – 1 spring

For Masala:

Coconut – ¼ cup

Roasted Byadagi Red chillies – 2 to 3

Cumin – 1 tea spoon

Tamarind – ½ tea spoon

Method:

-Wash, remove two ends of yard long beans and chop as required.

-Dry grind coconut with roasted chillies, cumin and tamarind for masala and keep aside.

-Now take one kadai, heat oil for seasoning, splutter mustard, add urad dal. If you are adding red chilli add that as well.

-When urad dal becomes red, add curry leaves, chopped beans, turmeric, salt, jaggery, red chilli powder and toss for two minutes.

-Add one small cup of water and cook until it is soft and firm.

-Add dry ground masala and mix everything. Keep it covered for two to three minutes and switch off the gas.

-Serve with hot rice or with thali as a side dish.

 

 

 

Alasande- Hesaru kaalu Jeerige Bendi:

It is nothing but Yard long beans and whole green gram with cumin flavoured coconut gravy.

This is an age old combination and a traditional recipe from Mangalore. Jeerige Bendi is very mild, flavourful and not spicy. It can be enjoyed with hot rice, Whole wheat Roti’s, Dosa or Rice rotti.

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Ingredients:

Yard long beans / Alasande – 250 grams

Green gram – 1 cup

Coconut – 1 bowl

Cumin – 1 teaspoon

Dried Red chilli – 2

Salt

Jaggery – ½ teaspoon

Red chilli powder – ½ teaspoon

Tamarind – peanut size.

Seasoning: Coconut oil – 1tsp, mustard – 1 teaspoon, Red chilli -1, curry leaves – 1 spring.

Method:

  • Wash green gram and soak it overnight.
  • Next day, wash yard long beans and make one inch pieces.
  • Cook Soaked green gram with sufficient water, salt, jaggery and red chilli powder.
  • When it is half done, add chopped yard long beans and cook.

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  • Meanwhile, grind coconut, red chillies, cumin and tamarind into a smooth paste and add this paste to cooked vegetable and boil.
  • Check for the salt and add seasoning.
  • For seasoning, heat oil, add mustard, red chilli. When mustard starts spluttering, add curry leaves and pour this into boiled curry.

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  • It can be enjoyed with hot rice, Whole wheat Roti’s, Dosa or Rice rotti.