Black eyed beans in coconut curry (Alsande Randayi)

Black eyed beans or alsande is my all time favourite. Any dish with this gets a distinguishing taste. Here are few interesting traditional uses of black eyed peas.

Ingredients:
Coconut 3/4 cup
Black eyed peas(alsande) 1/2 cup
Yam(surnu)/green banana (Plantain)/potato (cut into bite size pieces) 1/2 cup
Red chillies 4-5
Oil 1 tea spn
Coriander seeds 1 tea spn
Asafoetida a pinch
Mustard seeds 1/2 tea spn
Curry leaves 5-6
Tamarind 1/2 tea spn
Salt

Black eyed beans increase in volume after soaking. So use just 1/2 cup. If already soaked one or canned ones are used, increase the amount to 1 cup.

Method:
Soak Black eyed beans overnight.
Cook beans and potatoes(or taro root or banana) in pressure cooker/microwave till done.
Heat oil and fry coriander seeds. Grind with coconut, red chillies and tamarind to a smooth paste.
Add the paste to cooked beans-potatoes, add salt, 1/2 cup water and cook for 5-10mins. (This dish is a bit watery. Infact all ‘randayi’ are watery side dishes).
Heat oil and fry mustard seeds. When they start popping, add curry leaves, asafoetida and one red chilli(cut into two). Add this tadka(phanna) to the beans. Mix well.
Serve hot as a side dish with rice/chapathi.

Serves : 4
Preparation time : 30min

11 Comments for “Black eyed beans in coconut curry (Alsande Randayi)”

aruna pai

says:

Hi Shilpa ..i purchased this beans last thusday and the smallest packet was 2 Lb, so i was thinking of what curries and gravies i can make. I thought of randayi, chavli usal and saru-upkari. You can make this too with garlic seasoning. Either with mustard & curry leaves or garlic seasoning tastes gr8. Thanks for sharing.

Preeti

says:

This is my hubby’s absolute favourite. He’ll eat this for a whole week!!!

Instead of tamarind, I use a blanched tomato. I grind the tomato with roasted coconut, red chillies and 2 tbsp of the cooked beans. This will help give you a good consistency and a different taste!

Roopa mahale

says:

hi shilpa,

my mom give losney phanna to this randayi. Alternatively you can add crushed garlic and simmer the randayi for 3-5 mins. This tastes equally great (my granny cooks it this way)

Chetna

says:

Absolutely my favourite. Recently I made this for some visitors from Caribbean (one of whom was an amchigela) and they all loved it. I made mine with tomatoes and added fried thepal while grinding the masal but finally gave lasune phanna (tadka) !!

sowmya

says:

hi shilpa,
this is one of my fav. dish….you can also add 1/2 tea spn of jeera to the paste…it will taste a bit different…

ashu

says:

hello shilpa,

cud u pls tell me the coconut u used is the coconut milk or grated coonut??

thanks

ashu
frankfurt

Shilpa: Ashu, you should use fresh/frozen grated coconut for this.

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