Alasanda Garelu – Black Eyed Peas Vada
Alasanda Garelu – Soaked Black Eyed Pead/Cow peas grinded with spices and deep fried as dumplings or Vadas. An awesome evening snack
Cow peas known as – Gaay Mutter in Hindi, Alasanda in telugu, Karamani Payir / Thatta Payir in tamil.
Alasanda Garelu are very famous in Rayalaseema part of Andhra state. It’s a popular street food. The rich falvours of the cowpeas will boost up further upon deep frying along with other ingredients. No doubt its an oily stuff but once in a while you can shelf your diet restriction to enjoy this delicious snack. I like it more than the medhu vadas and masala vadas….. The preparation is very easy except that you need to plan atleast half day in advance only to soak the cow peas.
Cow Peas/Black Eyed Peas are one of the richest sources of proteins. It is also used in making Kalu Sambar meaning sambar made out of pulses.It is usually served along with Ragi Ball which is the staple food in some parts of Andhra and Karnataka States. Cow peas is easily available in the market both in normal and sprouted form. For those who don’t know what it is I am giving the pic of how exactly it looks
For many such Exciting Snack Recipes Check out
Now let us see how to prepare Alasanda Garelu – Recipe
- Cow peas: 1.5 Cups
- Green Chillies: 4-5 depending on the preferred spice levels
- Onions: 2
- Curry leaves: A few
- Chopped Coriander: 1 cup
- Ginger: 1 inch (optional)
- Salt: As per taste
- Oil: For Frying
- First thing we need to do id soak Cow peas in water just like how we soak Bengal Gram (Chana Dhal) for masala vadas. Let it remain in water for at least 5-6 hrs.
- Now take out the cow peas from the water, strain it as much as possible
- Grind it into a thick paste
- Now add chopped green chillies, finely chopped onions, coriander, chopped ginger, chopped curry leaves, salt and mix well
- Heat oil in a pan
- Take a small quantity of prepared mixture on the palms, flatten it a little and make a hole in the middle like medhu vadas and drop it in hot oil
- Fry them until golden brown
- Take it out of the oil and place it on oil absorbent paper to absorb the excess
- Serve with any chutney of your choice.