Alasandala pulusu or Black eyed beans curry recipe with step by step instructions and photos.
Jump to RecipeBlack eyed beans is a legume consumed around the world. There are lot of recipes we can make using this legume. I make pulao, vada (fritters), curry etc. We can also make lot of variations of curry’s using this beans. This variation of curry is easy to make and it is typical south indian curry.
Black eyed beans also very healthy and have high nutritional profile. Adding this legume in our diet is very useful, and we can easily include in daily diet. In season, we can use raw beans to make this curry, else we can use dried beans.
Alasandala pulusu is a curry, in which boiled black eyed beans cooked in a tamarind based gravy. It is spicy and tangy curry, goes well with rice, millets etc. I use shallots for these recipe, it tastes incredible because shallots increases taste of any curry.
Alasandala pulusu – cooking procedure
First, dry roast black eyed beans for 4 to 5 minutes. Aroma of the beans releases, turn off the flame.
Transfer into another bowl, add water and let it soak for 10 to 15 minutes. Also soak lemon size tamarind and extract tamarind water.
Now, remove water and add soaked beans into a pressure cooker. Add red chilli powder, coriander powder, little oil, salt and mix well.
Pour required water, mix well and pressure cook it for 3 whistles. Let the pressure release naturally, keep it aside.
Heat some oil in a pan, and add mustard seeds and let splutter, then add shallots and fry them for 2 minutes.
Add curry leaves, garlic and fry. Next add in chopped tomato and cook it until mushy. Add turmeric powder, salt and mix.
Then add the pressure cooked black eyed beans, mix well and cook it for 5 minutes.
Add tamarind water, mix well and let it simmer for about 5 to 6 minutes.
At last add some coriander leaves. Alasandala pulusu is ready.
Notes
- You can also soak the beans overnight and cook them, but the roasted aroma gives nice taste to this curry.
- You can also use onion instead of shallots in this curry.
Tried this recipe? Comment down below how it turned out!
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More curry recipes:
Alasandala pulusu | Black eyed beans curry
Ingredients
- ½ cup Black eyed beans alasandalu
- 12 to 15 shallots
- 1 tomato
- 1 tbsp. red chilli powder
- 1 tsp coriander powder
- 1 tsp finely chopped garlic
- ½ cup tamarind water
- 1 tsp mustard seeds
- ½ tsp turmeric powder
- 2 tbsp oil
- salt to taste
- 2 cups water
- few curry leaves
- few coriander leaves
Instructions
- First, dry roast black eyed beans for 4 to 5 minutes. Aroma of the beans releases, turn off the flame.
- Transfer into another bowl, add water and let it soak for 10 to 15 minutes. Also soak lemon size tamarind and extract tamarind water.
- Now, remove water and add soaked beans into a pressure cooker. Add red chilli powder, coriander powder, little oil, salt and mix well.
- Pour required water, mix well and pressure cook it for 3 whistles. Let the pressure release naturally, keep it aside.
- Heat some oil in a pan, and add mustard seeds and let splutter, then add shallots and fry them for 2 minutes.
- Add curry leaves, garlic and fry. Next add in chopped tomato and cook it until mushy. Add turmeric powder, salt and mix.
- Then add the pressure cooked black eyed beans, mix well and cook it for 5 minutes.
- Add tamarind water, mix well and let it simmer for about 5 to 6 minutes.
- At last add some coriander leaves. Alasandala pulusu is ready.
Notes
- You can also soak the beans overnight and cook them, but the roasted aroma gives nice taste to this curry.
- You can also use onion instead of shallots in this curry.
