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.
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
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
Raaga says
Alsando in Konkani!! 🙂
Asha says
Halasande Kalu too in Mysorean Kannada!:)
Great series, good info!
Coffee says
In gujju we call this "CHODA"! I like this sereies of yours. 🙂
Latha Narasimhan says
Nice information Srivalli! we call it karaamani in tamil!
Bharathy says
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 says
good eats in english.
Tee says
Chawli in Marathi. 🙂 Great info Srivalli...looking forward to more posts in this series.
Saju says
chora in Katchi, I have some bhajia or wada made from these on my blog, take a peek.
Manasi says
'Chawli' in Marathi.
Nice post!!
Lakshmi says
Great Info ......Alasandala sambhar finger licking.....
Suganya says
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 says
Looking forward to the rest of the series. Black-eye peas is very popular in these parts.
Sharmi says
this is a very nice post series. very informative.
Srivalli says
Friends, thanks so much for your contribution. Really appreciate your feedback. Will update the post with your inputs.
Vcuisine says
Informative post Valli. Viji
Sirisha Kilambi says
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 says
Nice series Srivalli, looking forward to more...
Vrushali says
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 says
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 says
Pavitra, Thanks for dropping. Thanks for pointing out, I have updated the page with all the recipes. Vadas are our favorite ones..:)