Alasande Kalu Huli /Curried Black eyed Peas And Soppina Palya/Stirfried Amaranth

Alasande Kalu huli was on menu atleast twice a week on demand from me. Amma would make it for me if not for others. I am a big fan of all beans/peas ..green bean/hesarukaalu - Kosambari, Kadalekalu/Kalachana - kadalekalu usli, alasandekalu/black eyed peas -Huli/Sambar are our family favorites. Being a foodie family our favorite list is a loooong one. :D Here you go with a pic of a simple dinner plate of yesterday



You don't have to soak black eyed beans for hours! just leave them in water for about 20-30mins and they are ready to make Huli/Sambar. Here you go with the procedure to make huli :

Vegetables:
Alasandekalu/Black eyed peas - 2cups (presoaked in water for 20mins)
Brinjal - 1 Large or 2 small (washed and cut into 2" big pieces)
Onion-1 Large (peeled, washed and chopped into 1" pieces)
Potato-1 Large (peeled*, washed and chopped into 1" pieces)
*You can add potato with skin too, it gives a good taste. But make sure wash potato well. I have peeled it coz my son does not like them with skin.
Tomato-1 Large (washed and cut into 2" pieces)
French Beans -5 (washed, and cut into 2" pieces)
Pressure cook all of the above with a pinch of turmeric & 1tsp of slat for 4 whistles.
A picture of Alasandekaalu/black eyed peas for you all..



For Huli Paste :
Saarina Pudi - 1tbsp
Fresh/Dry Coconut - 2tbsp
{Cooked Alasandekaalu/black eyed peas -1tbsp
OR
Chanadal/Kadalebele -1tsp
Uraddal/Uddinabele-1tsp}
Tamarind Juice -2tbsp
Salt and little jaggery(jaggery is optional)
Grind everything to make a smooth paste with little water.

Heat 1tsp of oil in a pan/vessel in which you want to make Huli/Sambar. Add mustard seeds. Let it stop crackling. Curry leaves go next followed by a big pinch of hing/asafoetida. Pour in the masala paste and bring it to boil. Let it boil for about 2-3 minutes. Pour in cooked vegetables and mix everything. Bring to boil again. Boil for next 3-4mins. Check for salt and adjust flavors as needed. Alasande kaalu huli is ready to be devored with steaming hot rice. Slurrrp....

Soppina Palya /Stir fried Amaranth

Dantina Soppu /Amaranth - 1 big bunch
Onion -1 big (peeled, washed and chopped into 1/2" pieces)
Tomato-1 small (washed and chopped into 1/2" pieces)
Grated wet/fresh coconut -generous amount (about 1/2 cup ) but I have used 2tbsp for health reasons
Green chillies -2 slit lengthwise
Tampering :
Oil, mustard, uraddal/uddinabele, hing/asafoetida
Salt

Clean and cut dantina soppu/amaranth leaves finely.
Heat oil in a wide pan. add mustard seeds once it stops crackling add uddinabele, let it turn brown.
Throw chillies, onions stir and mix. Add salt.
Next goes chopped greens. Mix everything well and cover the lid and cook till leaves wilt and stems are cooked.
Add tomatoes, open the lid and cook till half of the water has escaped this step takes about 1-2 minutes
Switch off the stove garnish with grated coconut and serve hot with chapathi/Roti .

Take note this vegetables requires very less oil about 1tsp, reduce the amount of coconut used and a healthy veggie is ready to go with chapati.

A sweet treat for the dinner - Sweet Kadalehittu/Kadalehittina unde
Ganesh Chaturthi festival brings home lots of Sweet Kadalehittu or you can say Sweet gun powder :D. Every temple, almost every house packs them and keep it ready to give it to their guests. This has been a tradition for looooong time in Mysore, Bangalore regions.


This sweet Gun Powder is made of following items :
Roasted Chickpea/Hurgadale/Huridakadale/putani/Dalia - 1cup
Grated/Powdered Jaggery - 3/4 cup
Grated Dry coconut -1/2 cup
Cardamom Powder - 1tsp
Mix everything and sweet gun powder is ready. However you cannot eat too much of dry powder. So amma always made a quick to eat unde

Take 1 cup of the above powder, mix luke warm milk (1tbsp), warm ghee, and mix it to make a laddu! a quick dessert is ready to eat. Wanna make it more delicious?? add more ghee and grated wet coconut and it is a treat :) Enjoy Madi !!

A sweet bhajan on Ganesha for your little ones....click here