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.