Goan Alsanyache Tonak Recipe | Red Cowpeas Curry
Alsanyache Tonak with step-by-step photos and a video recipe. This red cowpea curry (Goan alsande tonak) is made with red cowpeas (alsane/red lobia), roasted coconut, onions, and spices. It is a simple coconut-based curry with roasted spices and fresh coconut, giving it a rich and authentic Goan taste. Serve with poori, pav, poee, or rice.
Servings: 6 people
Equipment
- 1 Pressure Cooker or a Heavy Bottom Pot
Ingredients
To cook alsane
- 250 g alsane red cow peas
- 1 onion chopped
- 1 tomato chopped
For tonak masala
- 1.5 tablespoon coriander seeds
- ¼ inch cinnamon sticks
- 5 black peppercorns
- 3 cloves
- 1 green cardamom
- 1 teaspoon fennel
- 2 teaspoon oil
- 1 onion sliced
- 1.5 cups grated coconut
- ¼ teaspoon turmeric
- 1 teaspoon red chili powder
- a small marble-sized tamarind
For making Alsanayche tonak
- salt to taste
- 1 teaspoon jaggery
Instructions
- Rinse the alsane 2-3 times with water. Soak them in enough water overnight (8-10 hours). They will swell and become bigger. Best to do it at night.
- Chop the onion and tomato. Slice one onion and keep it ready.
- Grate the coconut and keep all whole spices ready.
- In the morning, discard the soaking water and transfer the soaked alsane to a pressure cooker.
- Add chopped onion and tomato. Pour water about ¼ inch above the alsane level. Pressure cook for 5 whistles on medium heat. Let the pressure release naturally. Open and keep the cooked alsane aside.
- Heat a pan on medium heat. Add the whole spices and roast until fragrant. Remove to a plate.
- In the same pan, heat oil. Add sliced onion and sauté until light golden. Add grated coconut and roast until golden and aromatic. Remove it to a plate. Let everything cool completely.
- Transfer to a mixer jar. Add turmeric, red chilli powder, and tamarind. Add a little water and grind to a smooth paste.
- Add the ground masala to the cooked alsane. Mix well. Add a little water if needed and keep the curry slightly thick.
- Place on medium heat. Add salt and jaggery. Mix well. Let it come to a gentle boil so the masala blends nicely.
- Taste and adjust seasoning if needed. Finish with chopped coriander leaves. Serve hot with pav or poori.