Know your Ingredient – Alasandalu | Black eyed Peas

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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,


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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  1. 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).

  2. 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…

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