Memories of Alasandalu or Black eye Peas goes back a long way down the memory lane. I remember eating this as a 7 year old kid in my hometown. When we visit our paternal grandparents place, this used to be the special dish prepared for us. Somehow I don’t think we can ever bring back that taste again if we prepare it now.
We often prepare this kura at home many times, the memories gush in strongly yet the taste quite don’t match the memories associated with that village. In those days, houses built were of different pattern. The ceiling used to be of coconut reefs with the rooms built separately. The kitchen used to be a separate room, quite dark as electricity being a rare commodity. Even when you enter the room during noon, the place is quite dark. My granny used to cook in that room. It carries a smell so unique. The dinning table was only for two people and I remember being served food along with my brother. I can still feel that smell sniffing around when I close my eyes and think about it. It rains ice in my village, it was one particular day I remember so clearly when I saw rain falling down as ice. That was my first and last time I have ever seen it, though Amma says its quite common in that place those days. Not really sure if they are ever getting it now.
Coming back to Alasandalu, after my post on this Ingredient
, I am eager to include this more in our diet. But this Alasandalu Kura as Amma calls it, is prepared quite frequently at ma’s place. During the season, its either Alasandalu Charu or Kura.at home. Yummy, just thinking about those makes me want them. Well just to have a different lunch box than the usual dal types, I make these for lunch. And of course it was quite enjoyable with Majjiga Mirapakaya.
Today’s Lunch Box had
Preparation Time : 10 mins
Cooking Time : 20 mins
Cuisine : Andhra
Black-eye Peas / Alasandalu – 1 cup ( 100gms)
Brinjal / Eggplant – 3 medium
Onions – 1 big
Tomatoes – 2 medium
Chilli powder – 1 tsp
Coriander powder – 1 tsp
Turmeric powder a pinch
Coconut paste – 2 tbsp
Oil – 2 tsp
Salt to taste
Mustard Seeds + Urud Dal – 1/2 tsp
Method to prepare:
Normally Black eye peas needs to be soaked overnight for getting a tender ones, but preparing this is on the spur, then you can dry roast it and pressure cook it once its cool. I put this on 4 whistles to get soft peas.
Chop Onions and tomatoes. Chop Brinjals into long pieces. Heat oil in the cooker, add seasoning, then onions. Sauté well, Then add Brinjal and simmer till they are half cooked. Then add tomatoes with chilli powder, coriander powder and turmeric pw with salt.
Let the tomatoes get soft, then add the cooked peas along with coconut paste. Add required water and pressure cook for 1 whistle. Check if thickness is enough. Normally the amount of coconut paste depends on the chilli pw added. If you want more hot, then add less coconut paste.
This is quite famous and a must in South India. We see these done during summer and stored for all seasons. This suits if you are person for spicy tangy things with your Curd Rice!
Green Chillies Long – 10 nos
Curds/ Yogurt – 1 cup (First time)
Salt to taste
Cumin powder – 1tsp
Method to prepare:
Slit chillies and remove seeds. Mix Salt and Cumin powder. Extract juice from tamarind. Apply this to the inside of the chilies and stuff with the cumin and salt powder.
In a bowl of beaten curds, dip the stuffed chillies, so that its nicely coated with the curds. Then dry it in hot sun.
Repeat the dipping in curds every night for a week, till its nicely soft and yet stiff.
Fry these in hot oil as accompaniment for Curd Rice. Tastes heaven!
Hope you enjoyed as I did!