alasandalu curry | bobbarlu curry | lobia curry recipe

alasandula curry bobbarlu curry
Black eyed beans or cow peas are called alasandalu or bobbarlu in telugu, alasandi in kannada and Lobia or chawli in hindi.
 
Bobbarlu have high nutritional values are are used to make alasanda vada or lobia vada in karnatatka and Andhra. These vada are quite popular and sold in the streets stalls. I also make a alasandalu biryani and it makes a great winter food even for the lunch box.
 
alasandalu or lobia are also used to make lobia curry or lobia masala, at home we call it as alasandalu koora.
 
These are soaked overnight then cooked till soft and used in curries. Lobia also go well with some veggie like lauki (sorakaya), potato, sweet potato or beetroot. Even spinach (palak) or amaranth or methi leaves can also be used to make a lobia curry.
 
Alasandalu koora goes well with plain rice and best suited with philka or chapathi. If serving with chapathi , I suggest as accompanying a bowl full of vegetable salad.
 

step by step photos on making alasandalu curry or bobbarlu curry

seasoning spices to make lobia curryfrying onions tomatoes for alasandalu currybobbaralu curry 3adding water to make bobbarlu or lobia curry serve lobia curry with rice
more similar recipes with beans,
green gram curry
navadhanya guggilu
punjabi chole masala
 

 

learn to make lobia curry or alasandalu curry with the recipe below

alasandalu curry | bobbarlu curry | lobia curry recipe
 
Prep time
Cook time
Total time
 
Author:
Yield: 3
Ingredients (240 ml cup used)
  • 1 cup of soaked alasandalu / lobia / black eyed peas
  • ½ cup of chopped onions
  • 1 green chili
  • 1 small tomato (optional)
  • 1 large potato, boiled and cubed (optional)
  • Leafy veggies like spinach or methi as needed
  • 1 sprig curry leaves
  • ¾ tsp. ginger garlic paste (can use only ginger too)
  • ½ tsp chili powder
  • ¼ to ½ tsp garam masala or coriander powder (optional)
  • ¼ tsp of mustard
  • ½ tsp cumin
  • Oil as needed
Instructions
  1. to make bobbarlu curry, wash and soak alasandalu for at least 8 to 10 hrs.
  2. Pressure cook till soft not mushy. I pressure cook for 2 whistles.
  3. Take 2 tbsp. boiled alasandalu /lobia and grind to smooth paste with little water. Set aside the rest of the black eyed beans.
  4. Heat a pan with oil, add curry leaves, chili, mustard and cumin, once they begin to crackle, add hing.
  5. Add onions, sprinkle some salt and fry till they turn pink.
  6. Add ginger garlic paste and sauté till the raw smell goes away.
  7. Add tomato, turmeric and little more salt. Fry till the tomatoes turn mushy, totally mushy.
  8. Add boiled potatoes or any leafy veggies and sauté for a min.
  9. Add red chili powder and fry for a min.
  10. Pour water as needed and bring it to a boil.
  11. Add the ground paste, beans and garam masala. Cook on a low flame for 5 to 7 mins with the lid closed. Adjust more or less water as needed.
  12. Serve alasandalu curry with roti or rice.

 

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