Healthily delicious Alasande kaLu seeme badanekai Sambar – black eyed beans and Chayote squash sambar recipe with detailed video instructions. This is gluten free, vegan vegetarian sambar.
As I mentioned in my earlier sambar or huLi is our staple side dish for everyday meal. We prepare the sambar in many different ways and with different vegetables. Each sambar is unique in its taste. FLavor comes from the vegetable we use and the masale. The Sambars can be prepared with toor dal or any beans like chana, peas, black eyed beans….
Also try these delicious sambar recipes such as Beetroot Sambar, radish sambar, boodu kumbalakai kadle kaaLu Sambar, Mixed vegetable sambar, Bendekai huLi and more SSAMBAR Recipes CLICK HERE.
Ingredients Alasande kaLu seemebadanekai Sambar:
- 1 cup dried cowpeas / black eyed beans/ alasande kaalu OR
- 2 cups fresh black eye beans
- 1 big or 2 small chayote squash / seeme badanekayi
- 5 to 6 curry leaves
- small keylime size tamarind soaked in water
- around 4 cups of water
- ¼ tsp oil
- pinch of hing/asafetida
- 1.5 tbsp coriander seeds
- ½ tsp methi seeds/fenugreek seeds
- small piece(1/4 inch) cinnamon
- ¾ tsp jeera/ cumin seeds
- 6 to 8 byadagi red chillies
- around 1/2 cup grated fresh coconut
- 2 to 3 tsp oil
- pinch of hing
- 3/4 tsp mustard seeds
- 1 red chilli (broken into pieces) (optional)
- Wash and cut the vegetable as shown( use the skin if it is tender)
- wash and pressure cook the alasande kaalu along with cut seemebadnekai, 2.5 cups of water, 1/4 tsp turmeric powder and little oil on medium heat.
- turn off after 6 to 7 whistles. If you are using FRESH or SOAKED beans TURN OFF the heat after 2 to 3 Whistles
- heat ¼ tsp oil in a small pan on medium heat
- Once hot add hing, cinnamon and methi seeds, fry it for few seconds and then add jeera
- After the methiseeds changes its color add coriander seeds and red chillies
- Fry it until the red chillies becomes warm. Turn off the heat and add coconut, mix it well.
Making the Sambar:
- Coarsely grind the masala with 1/4 to 1/2 cup of water
- after the cooker is cooled, take around 1/2 cup of cooked beans aside to grind
- Add the masale salt, curry leaves, squeeze the soaked tamarind and add the extract ,
- grind the cooked beans and add that as well .mix it well and let it cook on medium heat for 10 to 12 minutes, stir in between.
- After 10 to 12 minutes( it has to boil well) turn off the heat.
- Heat oil in a ladle on medium heat, once the oil is hot add hing, mustard seeds, After it pops turn off the heat. add the seasoning to the Sambar. mix it well.
- Serve sambar with rice and even with raagi mudde.
- You can soak the beans overnight or 7 to 8 hours
- Fresh beans gives more flavor and taste to the sambar. If available use fresh.