Alasanda Bellam Kudumulu | How to make Bobbarlu Bellam Kudumulu

Alasanda Bellam Kudumulu or Bobbarlu Bellam Kudumulu is a twist to the regular traditional Bellam Kudumulu that is prepared in Andhra. You can serve these steamed snacks for evening snacks too.

Alasanda also called Bobbarlu in Telugu is the Black Eyed Pea or Lobia. Alasandallu is an integral part of Andhra Cuisine, or at least to the Rayalaseema region. I grew up seeing these beans grown in our village fields. We make different gravies, vadas, etc. We are making this kudumulu for the first time. This surely makes a good change.

This Neivedyam is from 2018 that has been lying around in my draft. I have been wanting to share it before, time was never right.

The plate also has Alasanda Vada along with other regular Neivedyam that Amma makes.

 

Ingredients Used to make Alasanda Bellam Kudumulu

Black Eyed Peas are the main ingredient that makes this different from the regular Bellam Kudumulu.

If using fresh peas, you can grind half and add rest as a whole. Else if using dried ones, remember to soak overnight to get the soft beans.

Apart from being a festival dish, you can always make it as a regular snack as well as its healthy too.

Alasanda Bellam Kudumulu | How to make Bobbarlu Bellam Kudumulu

Alasanda Bellam Kudumulu or Bobbarlu Bellam Kudumulu is one of those innovative twists to the regular traditional Bellam Kudumulu that is prepared in Andhra. These are steamed snacks that can be served as an evening snack too.

• CourseSweets
• CuisineAndhra Pradesh
• By Cook MethodSteamed, Stovetop
• OccasionFestival Meal, Ganesh Chaturthi
• By DietFasting Food
• Dish TypeFestival Sweets
• KeywordSteamed Food

Servings10 numbers

Prep Time10 numbers

Cook Time10 minutes

Passive Time6 to 8 hours if using dried beans

Ingredients

• 1cup Rice Flour
• 1/2cup Black Eyed Peas / Alasandallu
• 2cups Water
• 1/2cup Jaggery grated
• 2tbsp Coconut fresh grated
• A Pinch Cardamom powder
• 2tsp Ghee
• Handful Cashews

Instructions

1. If using fresh black eyed beans, you can pressure cook right away, else it needs to be soaked overnight.
2. Once the pressure falls down, drain the beans and keep the water aside. You can use the same water from the boiled beans.
3. Coarsely grind half the beans and keep the rest as whole beans to be added later.
4. In a pan, bring the water to a boil, add jaggery and melt completely.
5. Strain to remove impurities if any, then again cook for 2 to 3 mins.
6. Now add the freshly grated coconut, cardamom powder and cook for a couple of minutes
7. Once the coconut comes together, add the ground beans along with the whole beans, cashew nuts, and mix well.
8. Now slowly add the rice flour, and quickly keep stirring to mix everything together.
9. When all the rice flour is added, cover with a lid, cook for 5 mins.
10. Remove and let it cool till you can handle the heat.
11. Grease your palm with ghee and pinch out small balls, and shape them into different shapes like balls, press within your fist to have the finger impressions or flatten and make a dent in the center.
12. Grease an idli plate with ghee and place the prepared balls with enough space and steam them for 8 to 10 mins.
13. Allow the pressure to fall down.
14. Remove and offer as prasadam to Lord Ganesh and partake.

 

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Posted in: Indian Cook