ALASANDE KALU SAMBAR
Lobia is commonly known as cowpea or black eyed peas. It is very nutritional and contains amazing health benefits. Available in both dried and fresh forms, Lobia is used in various soups,salads, gravies, samber, parathas etc.
It is one of my favorite samber. I would like to prepare in thick consistency it tastes really delicious. It goes well with rice, chapati, dosa and ragi ball.
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ALASANDE KALU SAMBAR
Lobia is commonly known as cowpea or black eyed peas. It is very nutritional and contains amazing health benefits. Available in both dried and fresh forms, Lobia is used in various soups, salads, gravies, samber, parathas etc.
It is one of my favorite samber. I would like to prepare in thick consistency it tastes really delicious. It goes well with rice, chapati, dosa and ragi ball.
- 1 cup Lobia/Alasande
- 1 nos. Brinjal
- 1 nos. Potatoes
- 1 nos. Tomato
- 1 tbsp Coriander leaves
Grinding
- 3 tsp Samber powder
- ¼ cup Coconut chopped
- 2 nos. Medium Onions
- 1 tbsp Tamrind juice
Seasoning
- 1 nos. Onion
- 1 tbsp Oil
- 2 Spring Curry leaves
Firstly wash and soak Lobia/alasande kalu for 2 – 3 hours or overnight. Then remove the water and pressure cook for 3 whistles. Add some salt.
For grinding firstly take a pan or kadai add in 1 tsp oil, 2 onions and fry for 1 minute in low flame.
Now take a jar and add in fried onion, coconuts, tamarind juice/pulp and samber powder. Make a paste of it and keep it aside.
Now take a pot and add in cooked dal, grounded paste, tomato, Brinjal, Potato. Give a mix and add required amount of water . Cook till it boils.
For seasoning take a small kadai add in oil, mustard seeds, onion, curry leaves and fry for a minute.
Add in seasoning to the boiling dal and cook for 1 minutes. Add salt as per taste.
Garnish it with coriander leaves and serve with rice or chapati.
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