Alasandalu, also known as Black-eyed peas curry, is a popular and nutritious dish in Andhra Pradesh, India. This simple yet flavorful curry is made with black-eyed peas (alasandalu), which are cooked with a mix of spices, onions, and tomatoes to create a rich, hearty, and satisfying meal. It’s often served with rice or chapati, making it a perfect choice for both lunch and dinner.
In this recipe, we will show you how to make Alasandalu in an authentic and easy way, allowing you to enjoy this flavorful curry in the comfort of your home. If you love hearty legumes-based curries, check out our Dosakaya Pachadi Recipe and Dal Tadka Recipe for more nutritious options.
What is Alasandalu?
Alasandalu refers to Black-eyed peas in Telugu, and this dish is a popular curry in the southern Indian state of Andhra Pradesh. The curry is typically made with soaked black-eyed peas, along with a variety of spices and herbs that enhance its flavor. The combination of these legumes with onions, tomatoes, and a tempering of mustard seeds and cumin creates a mouth-watering dish that is full of protein and fiber.
Alasandalu is also known for its earthy taste and smooth texture, making it a perfect comfort food when served with hot rice or chapati.
If you’re a fan of traditional Indian vegetarian curries, you might also like our High-Protein Recipes for Vegetarians, which use similar flavorful tempering techniques.
Ingredients for Alasandalu Curry
Here’s what you’ll need to make this delicious Black-eyed peas curry (Alasandalu):
For the Curry:
- Black-eyed peas (alasandalu): 1 cup
- Onion: 1 large, finely chopped
- Tomato: 1 large, chopped
- Ginger-garlic paste: 1 tablespoon
- Green chilies: 1-2, slit
- Turmeric powder: ½ teaspoon
- Red chili powder: 1 teaspoon (adjust to spice level)
- Coriander powder: 1 teaspoon
- Garam masala: ½ teaspoon
- Salt: To taste
- Oil: 2 tablespoons
- Water: 2 cups (or adjust for consistency)
- Fresh coriander leaves: For garnishing
For the Tempering (Tadka):
- Mustard seeds: 1 teaspoon
- Cumin seeds: 1 teaspoon
- Dry red chilies: 2
- Curry leaves: A few
- Hing (asafoetida): A pinch
How to Make Alasandalu Curry: Step-by-Step Instructions
Step 1: Soak the Black-eyed Peas
If you’re using dried black-eyed peas (alasandalu), soak them in water for at least 4-6 hours or overnight. This will help soften the peas and reduce cooking time. You can also use fresh or frozen black-eyed peas for quicker preparation.
Step 2: Cook the Black-eyed Peas
- Drain the soaked black-eyed peas and add them to a pressure cooker with 2 cups of water.
- Add turmeric powder and salt to the peas.
- Pressure cook the peas for about 3-4 whistles or until they are soft and tender.
- Once the pressure releases, set the cooked peas aside.
Step 3: Prepare the Spicy Gravy
- Heat oil in a pan or skillet over medium heat.
- Add mustard seeds and let them splutter. Then add cumin seeds and allow them to crackle.
- Add dry red chilies, curry leaves, and a pinch of hing (asafoetida) to the oil. Let them sizzle for a few seconds to release the flavors.
- Add the finely chopped onions to the pan and sauté until they turn golden brown.
- Stir in the ginger-garlic paste and sauté for another 2 minutes until the raw smell disappears.
- Add the chopped tomatoes, red chili powder, and coriander powder. Cook the mixture until the tomatoes soften and the oil starts separating from the masala.
Step 4: Combine the Cooked Peas and Gravy
- Add the cooked black-eyed peas to the spicy onion-tomato gravy.
- Add water as needed to adjust the consistency of the curry. Stir well to combine the peas and gravy.
- Let the curry simmer for about 10-15 minutes to allow the flavors to meld together.
Step 5: Add Garam Masala and Garnish
- Add garam masala to the curry and stir well.
- Let it cook for another 2-3 minutes to allow the spices to infuse into the curry.
- Garnish with freshly chopped coriander leaves before serving.
Step 6: Serve the Alasandalu Curry
Serve this Black-eyed peas curry (Alasandalu) with hot rice, chapati, or naan. For a complete meal, pair it with a simple side of cucumber raita or a refreshing tomato salad.
Tips for Making Perfect Alasandalu Curry
Use Fresh or Dried Black-eyed Peas
If you’re using dried black-eyed peas (alasandalu), make sure to soak them for a few hours before cooking to soften them. You can also use frozen peas if you’re looking for a quicker alternative.
Adjust the Spice Level
This recipe can be adjusted to suit your spice preferences. If you like it spicier, you can increase the amount of green chilies and red chili powder. For a milder flavor, reduce the spices or skip the green chilies.
Add Coconut for Richness
For a creamier curry, you can add grated coconut or a few tablespoons of coconut milk towards the end of cooking. This adds a smooth texture and richness to the curry.
Pressure Cooker Tips
If you’re cooking the peas in a pressure cooker, be careful not to overcook them. 3-4 whistles is usually enough for perfectly soft peas. If they are overcooked, they may become mushy.
For more delicious legume-based curry recipes, explore our Bengali Street Food Recipes or Kerala Appam Recipe, which share similar techniques and flavor profiles.
How to Store and Reheat Alasandalu Curry
Alasandalu curry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it on the stove or in the microwave, adding a splash of water to adjust the consistency. The flavors of the curry tend to improve after a day, making it perfect for leftovers.
Serving Suggestions for Alasandalu Curry
Alasandalu curry pairs wonderfully with:
- Rice: Serve with steamed rice or jeera rice for a satisfying meal.
- Chapati/Paratha: Soft Indian flatbreads that go perfectly with this spicy curry.
- Raita: A cool side dish like Cucumber Raita to balance the heat of the curry.
Alasandalu curry is a hearty, flavorful dish that’s easy to prepare and perfect for any occasion. With its rich spices and wholesome black-eyed peas, this curry is a nutritious choice for a satisfying meal. Enjoy it with rice, chapati, or naan, and bring a taste of Andhra Pradesh to your kitchen today!
