Friday, May 10, 2013

Alasande - Sauthe Kaai Gasi.

Alasande and  Mangore Sauthe ( also called Bannnada Sauthe) Gasi is a thick curry and can be eaten with rice, chapatis, pooris , dosa or Idly also .Even for Akki Rotti this curry is a good combination.
Things Needed :
Manalore Sauthe kai - 1 ( Medium size).
Alasande ( Cow pea ):  1 cup.
Coconut : 3 Table- spoons.
Red Chilly - 5 to 6 ( Byadagi).
Jeera - 1/2 Table spoon.
Oil. - 1 Tea spoon.
Mustard Seeds - 1/2 Tea spoon.
Urd Daal: 1/2 Tea spoon.
Ingh - a pinch.
Curry leaves: 5 to 6.
Salt : to taste.
Tamarind : 1 Table spoon pulp.

Method :
Soak Alasande pods in water for 5 to 6 hours.  Wash and remove  the outer skin and the inner pulp of  Sauthe kai and cut it in to pieces.  Wash and cook Alasande pods in pressure cooker for 8 to 10 minutes. Or till it is soft.  Cook sauthe kai separately .  Now gring fresh coconut with red chillies and jeera till paste with little water. Remove from the jar and keep it aside.
Keep a big pan on the fire and heat. Put oil and heat. Put mustard seeds and urd daal. Let the mustard seeds spurt. Add curry leaves and ingh to it. Now add cooked Alasande,  Sauthe kai and put little water and boil. Add salt and tamarind pulp to it. Add a pinch of turmeric and ground coconut mixture. Mix it nicely and boil for 4 to 5 minutes. Serve with hot rice or chapatis.

Note: The pods to  be cooked till soft to get the correct taste. Can also add carrots.  Can even add coriander seeds while grinding ( 1 tea spoon).  But the taste differ. You can also add  jaggery to the  curry to get sweet taste.
serves 4 -5.


  1. I miss mangaluru saute, we don't get here :( I remember at my granny's house they used to hang it to the ceiling.

  2. Same thing Deepika...In my aunt's house and in father in law's house too they used to grow this southekai in their gadde( paddy field ) during summer and hang them in Padasale and hatti ( cow's shed) and use it during rainy season....