Alsande Tonak | Goan Black Eyed Peas Curry

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A Goan fashion black eyed peas gravy, made with a scrumptious roasted sauce of spices and coconut… 

 

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I really like black eyed peas. When umma makes curry out of it, I actually scoop out the peas from the curry and actually take pleasure in it. As soon as once I shared it on my Instagram tales, a beautiful follower messaged me about this curry. She mentioned that if I’m loopy about black eyed peas, I’d certainly love this curry. I had really forgotten about it until I used to be racking my head on curries to strive for this week’s Blogging Marathon #137 theme of “Gravies with Lentils/ Beans”. I used to be immediately reminded about it and pulled out from the bookmarks. I checked my inventory and I had precisely sufficient black eyed peas to make this curry. 😀

 

I’ve at all times felt that Goan cooking could be very near our Kerala fashion, primarily on account of the usage of a number of coconut. A number of months in the past, we had visited this Goan restaurant known as Eric’s in Karama and the meals was really lipsmacking. I actually have a cookbook with Goan recipes, however identical to the destiny of all my different cookbooks, it is usually resting together with them. :/ Anyway, from what I learn, “Alsande” is definitely cow pea beans, that are half the scale of the black eyed beans, nonetheless many recipes do use the latter. “Tonak” refers back to the course of of constructing the gravy, ie. roasting complete spices and roasting coconut, to be floor to be made a paste. The process of constructing this curry may be break up into three, ie. cooking the peas until achieved, roasting the spices and the coconut combination after which grinding them to a easy paste, earlier than bringing all of it in to make the lastly curry. I discovered the method very intriguing. The entire thing does take a while, particularly the time taken for the coconut, onion and garlic to get sauteed and achieved. I floor it together with the entire spice powders to not waste extra time. Due to the coconut, the gravy is on the thicker facet, so you may up the gravy as you prefer it. In case you do love black eyed peas, you’d certainly love this one. A particular thanks as soon as once more to the follower who hinted me about this tremendous scrumptious gravy… 🙂

 

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Alsande Tonak | Goan Black Eyed Peas Curry

Substances

  • 1 cup black eyed peas soaked in a single day
  • 3/4 tsp turmeric powder
  • 1/4 tsp sugar or jaggery powder
  • Coriander leaves for garnish
  • Salt and pepper to style

SPICES TO ROAST

  • 6 dry Kashmiri chilli
  • 3/4 tsp cumin seeds
  • 2 tsp coriander seeds
  • 3 cloves
  • 6-8 black peppercorns
  • 1 tsp fennel seeds
  • half of inch cinnamon

TO DRY ROAST

  • 1 cup grated coconut
  • 1 onion sliced
  • 6 cloves garlic chopped

FOR TEMPERING

  • 1 tbsp coconut oil
  • 1 tsp mustard seeds
  • A fats pinch asafoetida
  • One sprig curry leaves

Directions

  • Drain and wash the black eyed peas. Prepare dinner until achieved in a stress cooker with water and salt. Drain and put aside.

  • In a pan, roast the spices first simply until fragrant. Empty into a big grinder jar to chill.

  • In the identical pan, dry roast the coconut, onion and garlic until the coconut turns golden brown. Make sure that to stir in between to keep away from burning.

  • Add into the grinder jar with the spices. Permit to chill.

  • Add turmeric powder and water little by little to grind the combination to a easy paste. You possibly can add upto one cup of water.

  • In a saucepan, add the drained peas and the bottom combination. Add water as mandatory. Deliver to simmer.

  • Regulate seasoning, add the sugar. Simmer for round ten minutes or until the gravy tastes achieved.

  • Change off and sprinkle the coriander leaves.

  • Put together tempering by heating coconut oil. Splutter the mustard seeds, fry the asafoetida and curry leaves. Change off and sprinkle on the curry.

  • Let the curry relaxation for round ten minutes. Get pleasure from it heat with rice or roti.

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