28 March, 2019
COWPEAS/LOBIA/ALASANDE KALU SWEET USLI/SALAD
Cowpeas/black eyed peas or lobia or alasande kalu (as called in Kannada), has numerous health benefits and nutritional facts. It is rich in fibre and protein. We, in south India make both sweet and spicy salad using this healthy peas. When we make any salad, whether sweet or spicy, we make use of the water/stock in which the peas being cooked to make saaru/rasam. And this combination ie saaru along with salad is very much liked by almost everyone there. I have posted cowpeas/alasande kalu kootu , cowpeas/alasande kalu holige/pooran poli & brunch platter , here on my blog so please do check the recipe.
Ingredients : measuring cup used – 250 ml, serves – 4 to 5 people
- Cowpeas/lobia/alasande kalu – 1/2 cup
- Water – 2 cups
- Jaggery power – little less than 1/2 cup
- Water – 2 to 3 tbsp (to dissolve the jaggery)
- Ghee – 1 tsp
- Grated fresh coconut – 1/3 cup
- Cardamom powder – 1/8 tsp
PROCEDURE :
- Boil the water in a cooker and add in rinsed cowpeas and cook until 2 whistles (or depending on your cooker), once cooled pass it through the strainer and collect the stock or if you feel like cowpeas are not soft yet, then put it along with the water to the kadai later (below)
- Gather jaggery and 3 tbsp of water in a vessel and heat till jaggery dissolves, strain the syrup and keep it aside
- Heat ghee in a pan, add in jaggery syrup, when it is boiling rapidly add in cooked cowpeas and stir till the mixture becomes 90 percent dry
- Put cardamom powder and coconut, give it a mix and remove from the heat and serve
