After announcing Cookie Mela, I was planning to bake some cookies naturally. But you know how it is right, you plan something and it never gets executed. Especially when everything seem to go against those planned items. Now it’s to be seen if those planned cookies ever make an appearance!
Our minds are so fixed at most times. Even with one person on vacation, we feel we don’t know what to cook. With Athamma on tour, I am out of ideas on what to make, she was the last person to give importance to her liking. It was always either kids or hubby’s choice. Still I find myself so confused on what to make.
Which is why this recipe comes handy. Not only is it a one shot cooking gravy, where you need not worry about sautéing and looking over it, it’s rather very simple in it’s method. Amma’s sister, who takes care of a home, suggested this recipe after getting us a bag full of fresh alasandalu or black eyed pea. These fresh ones are available in abundance during the season and it’s another one of those classics that you shouldn’t miss cooking.
|Fresh Black Eyed Beans Curry|
Then when I was talking to my Aunt, she asked me if I tasted the alasandalu kura. I said yes and that I was cooking it again for clicking pictures. She was so excited that I wanted to share that simple, yet classic Andhra delicacy. She was specifically mentioning the method of cooking in this dish. In villages, when they have huge families, they do need lot of gravy as they serve this with rice. So to make more gravy, the onions and tomatoes are always ground into paste. Imagine I always thought that it was the modern tread and I heard that for ages it’s been cooked this way.
Coming to the recipe, it’s such a simple and uncomplicated recipe that I am sure when you try this, you will love making it again and again!
Fresh Black Eyed Peas, shelled – 2 cups
For the ground masala:
Onion – 1/2 of a big
Roasted Groundnuts / Peanut – 2 -3 tbsp
Tomato – 1 big
Garlic – 3 -4 cloves
Red chili powder – 1 tsp
Coriander powder – 1 tsp
Salt to taste
Turmeric a pinch
Onion – 1/2 of a big
Mustard seeds, Urad dal – 1/4 tsp
Curry leaves few
Oil – 1 tsp
How to make the kura
Shell the peas and wash. Take the peas with twice it’s amount of water and bring to boil. When the water starts boiling, simmer.
Meanwhile make a paste of all the ingredients listed under masala to a smooth paste. Add this paste to the boiling peas, and continue cooking till the froth comes out on the top.
When the gravy reaches it’s consistency, simmer completely.
Heat a pan with oil, temper with mustard, saute the onions and curry leaves. Then pour this over the simmering peas.
Serve with rice or roti.