Monday, August 27, 2007

Know your Ingredient - Alasandalu | Black eyed Peas

The first in the Know your Ingredient Series is the Black-eyed pea or Alasandalu or Bobbarlu as we call in Telugu.

The black-eyed pea, also called black-eyed bean, blackeye, lobiya, rongi, feijão-frade, Alasandee (Kannada name) or chawli/chawle, Karamani (Tamil) is a subspecies of the cowpea,

History

According to sources, this was originally native to Africa, but widely grown in many countries in Asia, the black-eyed pea was introduced into the West Indies and from there to the Southern United States, where it is still a widely used ingredient in soul food and Southern U.S. cuisine. The planting of crops of black-eyed peas was promoted by George Washington Carver both because, as a legume, it adds nitrogen to the soil and for its nutritional value.
Traditional use and Famous recipes across Globe

Black-eyed peas is a featured ingredient in the dish called Hoppin’ John. It is thought to bring good luck when served at New Years, so it is traditionally eaten on New Year's Day in the American South and in some other parts of the country .

Famous dishes from Andhra includes Guggullu, Alasanda or Bobbarlu vadalu are a savory deep fried snack.

How these are available:

Black-eyed peas are sold dried, canned, and frozen.

Storage and Buying info

When purchasing dried black-eyed peas, choose shiny ones, and store them in an airtight container.

Cooking direction

Dried peas can be soaked for 4 to 6 hrs before cooking them in pressure cooker. Other method to cook these super fast when you think on the moment, is dry roast them till they are brown and pressure cook when they are cool

Nutritional Highlights

Black-eyed peas, 1 cup (boiled)
Calories: 160
Protein: 5.23g
Carbohydrate: 33.5g
Total Fat: 0.63g
Fiber: 8.2g
Calcium (211mg),
Folate (209mcg),
Vitamin A (1,305 IU)

*Disclaimer* Information given in this article, is sourced from Internet.

I would like to know more information on this pulse in terms of the Native Name and other interesting facts including the popular dishes prepared from this.

Once I get most information, I will post a summary of the finding.


Updated on 3rd September

Other names used to refer this :

Red Grams in English
Alsando in Konkani
Halasande Kalu in Mysorean Kannada
Choda in Gujarathi
Chawli in Marathi.
Karaamani / Sikappu Thattaipayir in tamil
Vanpayar in malayalam
Chora in Katchi

and also just as Good Eats in English... :)) by Bee of Jungalbandi

Interesting recipes on occasions

Alasandala sambhar
Chawlichi bhaaji is served for lunch in pathare prabhu, (a maharahtrian community) weddings.
This is also used by Tamilians in their Velladai, Uppadai prepared for Karadayar nonbu, which I am told is celebrated on 14th or 15th of Feb.

Thanks for all your contribution.

Some interesting dishes made with Black Eyed Pea/ Alasandalu

Alasandalu Vada / Black Eyed Pea Fritters
Alasandalu Kura
Brown Karamani Sundal / Salad
Gongura Alasandalu Pappu / Sorrel Leaves with Black Eyed Pea


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20 comments :

Raaga said...

Alsando in Konkani!! :-)

Asha said...

Halasande Kalu too in Mysorean Kannada!:)
Great series, good info!

Coffee said...

In gujju we call this "CHODA"! I like this sereies of yours. :)

Latha Narasimhan said...

Nice information Srivalli! we call it karaamani in tamil!

Bharathy said...

Vanpayar in malayalam!Sikappu Thattaipayir in Tamil..Known as RED GRAMS too.Very informative..I will link this when I make erisseri with these beauties!!

bee said...

good eats in english.

Tee said...

Chawli in Marathi. :) Great info Srivalli...looking forward to more posts in this series.

Saju said...

chora in Katchi, I have some bhajia or wada made from these on my blog, take a peek.

Manasi said...

'Chawli' in Marathi.
Nice post!!

Suganya said...

There is one popular dish in the southern states, Louisiana, I think. Tamilians use this in Velladai, Uppadai prepared for Karadayar nonbu (it is celebrated on 14th or 15th of feb).

Cynthia said...

Looking forward to the rest of the series. Black-eye peas is very popular in these parts.

Sharmi said...

this is a very nice post series. very informative.

Lakshmi said...

Great Info ......Alasandala sambhar finger licking.....

Srivalli said...

Friends, thanks so much for your contribution. Really appreciate your feedback. Will update the post with your inputs.

Vcuisine said...

Informative post Valli. Viji

Sirisha Kilambi said...

wow...neat information Valli.Thanks for gathering the info and posting.so next item enti..?? nenu telugu ne..sorry no contribution from my side :-)

Sig said...

Nice series Srivalli, looking forward to more...

Vrushali said...

hey this is a good series .. in marathi its called chawli.. Chawlichi bhaaji is served for lunch in pathare prabhu, (a maharahtrian community) weddings.

Pavitra said...

i know its late entry...u can make mouthwatering alasandalu vada...tastes yum...u must b already aware of it :) i frequently make a gravy with it to go in as a sidedish for chapathi...

Srivalli said...

Pavitra, Thanks for dropping. Thanks for pointing out, I have updated the page with all the recipes. Vadas are our favorite ones..:)

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