Alasande - Oggarane (Cow Peas Snack)

Usli /kalu oggarane/ kosumbari /sundal what ever you call is is  simply some legumes or vegetables which are seasoned and ready to eat as they are. Dals like moong/whole moong/channa can be mixed with salads and eaten raw. We South Indians (normally in Karnataka), we call it as Kosumbari.
Here I have soaked and cooked cow pea and seasoned with mustard jaggery and coconut.

This is one of the traditional dish, which normally done during the harvest season. It is one of the evening snack on the last day of planting the paddy plant during the heavy rainy season. I used to enjoy eating this in my childhood days since I stayed with my aunt who had paddy field. She is one of the hard worker too. She used to cook this for at least 15 to 20 people, and in those days there was no gas provision or pressure cooker. The whole process has to be done with fire wood. Sitting in front of the firewood and see that it has been cooked to soft texture. (Not over cooked).
Lets see some benefits of eating Cow Pea in our diet.
Cow peas is loaded with number of health benefits. It is good for improving our digestion. It is also good for people who suffer from sleeping disorders, it control and balances the diabetes and protect our heart. It helps to detoxify the body and also good for weight loss, strengthen our blood circulation and good for healthy skin. Cow pea is filled with dietary fiber and helps to ease the constipation problems and it takes care of our heart and balances cholesterol level in our body. It has a good amount of Vitamin B 1, Vitamin A, Vitamin C. Cow pea is less in calories. It also helps and boost to protect our immune system. Cow Pea is filled with magnesium and it helps to balance the blood sugar level. Cow peas is loaded with high level of iron and it helps recover from anemia, and iron is necessary to produce red blood cells.
Lets see the recipe now. 
Alasande Oggarane/ Cow Pea Snack is an easy dish and it can  be eaten as snack and can be used as one of the side dish too. It can be prepared and serve during the pooja, festival or feast. Since it is protein rich you can pack it for kids for snack time.
No Garlic or No Onion in this Alasande Oggarane. (Cow Pea Seasoning).

Things Needed : 

Cow Peas : 1 Bowl
Coconut : 2 to 3 Tablespoons
Jaggery : 1 to 2 Tablespoons
Red chilly : 2
Green chilly : 2
Mustard seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Ingh/Asafoetida : A pinch
Coconut Oil : 1 Tablespoon
Curry leaves : 6 to 8 leaves
Coriander Leaves : 2 Tablespoons
Salt : As required

Method :

1. Wash and soak Cow Peas over night or 6 to 8 hours.
2. Cook them with required water till soft. (Pressure cook for 6 to 8 minutes with little water).

3. Grate coconut and keep it aside.
4. Wash curry leaves, green chilly and coriander leaves and cut them into small. Keep it aside.
5. Now keep a pan on the fire and heat. Put coconut oil mustard seeds. red chilly and urid dal.
6. Let the mustard seeds splutter. Add curry leaves and ingh/asfoetida.
7. Now add cooked Alasande/cow pea, green chilly,  Mix it slowly and nicely.

8. Add turmeric powder, salt and jaggery. Let it cook on low flame and jaggery melts.

9. Let all the moisture disappear. Mix it again and add fresh grated coconut.

10. Add cut coriander leaves and mix it well. Shift the ready Alasande Oggarane to a serving plate.

Note :

You can add green chilly instead of red chilly or use both type of chilly. Use of coconut oil is optional. (Coconut oil adds to the taste and aroma). Adding jaggery is optional. We like the sweet taste in alasande.
You can use black channa/kabooli channa /whole moong/ fresh ground nuts instead of Cow peas.
Time :
Soaking time : 6 to 8 Hours
Cooking : 30 Minutes.
Serves : 4 to 5 

Carrots-Sweet Potato- Alasande Curry

Carrots Sweet Potato and Alsande  Curry is a gravy dish and we can have them with Plain Rice, Chapatis, Roti, Parotas, Idli and Dosa. Carrots, Sweet potato and cow peas and some spices are used with coconut. Cow Pea is nothing but Alasande in Kannada.

Lets see some benefits of Sweet Potato, Carrots and Alsande. (Red ones).
Alsande (Cow Peas) is a rich source of protein, minerals and vitamins. It lowers the cholesterol level. Rich content of anti oxidants. It is low fat content. Good for diabetes and weight loss diet. I have used the red coloured Cow peas and it is also know as clay cow peas.
Carrots are  with wholesome health benefiting compounds such as beta-carotenes, vitamin A, vitamin C, minerals and anti oxidants in ample amounts. They also compose healthy levels of minerals like copper, calcium, potassium, manganese and phosphorus. they are especially rich in many B-complex groups of vitamins such as folic acid.
Sweet Potatoes are especially rich in many B-complex groups of vitamins such as folic acid, vitamin B-6. They are good source of vitamin C. which plays an important role in bone and tooth formation, digestion and blood cell formation. It helps to maintain skin;s yourthful elasticity and essential to help us to cope with stress. They contain Vitamin D which helps to immune system and overall health. Sweet potatoes contain iron and good source of magnesium.
Here is a recipe of all these goodies which are full of vitamins, minerals and proteins. It is easy to prepare and I am sure the whole family and all age group will surely enjoy having this curry.

Things Needed : 

To Cook :
Alasande Kalu ( Cow peas) : 1 Cup
Carrots : 2
Sweet Potatoes : 2
To Roast and Grind :
Coconut : 1/2 Cup
Red chilly powder : 1 Teaspoon
Pepper pods : 4 to 6
Jeera : 1 Tea spoon
Methi Seeds : 1/4 Tea spoon
To Add :
Tamarind pulp or lemon : 1 Table spoon
Turmeric Powder  : a pinchSalt : Required
To Season :
Mustard seeds : 1/2 Tea spoon
Oil : 1 Tea spoon
Ingh : a pinch
Curry leaves :  5 to 6
Coriander leaves : 2 Table spoons

Method :

1. Wash and pressure cook "Alasande"   with sufficient water. (1/2 Cup will do).

2. Wash and cut carrots and sweet potatoes and remove the outer skin of sweet potatoes. and cut it
into small pieces.

3. Grate coconut. Soak tamarind in water for 5 minutes and squeeze out the pulp. Keep it aside.
4. Roast methi seeds, pepper, and jeera on low flame add grated coconut and red chilly powder, grind it nicely. Keep the ground mixture aside.

5. Wash and cut coriander leaves and curry leaves.
6. Keep a pan on the fire. Put oil and heat. Now add mustard seeds and let it splutter. Add jeera, ingh and curry leaves.
7. Add cooked carrot and sweet potatoes. Add cooked Alsande and mix it well.
8. Add required water and cook for 5 minutes. (till the vegetables are soft). Add turmeric powder.

9. Add ground coconut mixture and mix it well and cook for 2 to 3 minutes. Add water if required.

10. Add lemon extract and cut coriander leaves and mix it.

Shift the curry to a serving bowl and Serve with rice or chapati.

Note :

You can soak Alsande for  6 to 8 hours (over night) and then use it. You can also use more or less chilly. Using pepper pod helps to easy digestion. Adding onions and garlic is purely optional. ( I have not used it).
Time : 40 Minutes
Servings : 4 to 5