Lobia Masala Curry ~ with Step by Step Pictures

Lobia Masala Curry or Alasandalu Masala Kura is a delicious side dish for rice made with Fresh Black Eyed Peas in roasted peanut gravy.

We make this Lobia Masala Curry with Fresh Alasandalu and in Telugu, we call it Alasandalu Masala Kura or Bobbarlu Curry. We use a lot of these Black-eyed peas in our cooking, both as fresh peas and dried ones.

When we got fresh peas, Amma asked me to make this gravy. I saved it up to use for my L alphabet in the A to Z Side dishes. We only need about 25 to 30 mins to make quick Lobia Curry. We often cook with dried peas as well, where you will either have to soak overnight or roast it before pressure cooking it.

Alasandalu Vada or Black-Eyed Pea Fritters are popular vadas from the Andhra cuisine. When I was checking out Lobia gravy dishes, I also read that Punjabi Lobia is a popular North Indian curry dish. If you are looking for other easy side dishes to serve with rice, then try this Okra ki Sabzi

If you are interested in more recipes, check Alasanda Recipes or Black Eyed Peas Recipes

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Step By Step Pictures for making Lobia Curry

How to make Lobia Masala Curry

For the Masala Paste
In a mixer jar, take the roasted peanuts along with garlic, red chili powder, coriander powder, curry leaves, and grind to a powder. Next, add the tomatoes and make a smooth paste again.

Making the Alasandala Masala Kura

Wash and pressure cook the alasanda for a whistle.
Heat a nonstick pan with oil, temper mustard seeds, urad dal, and curry leaves.
Next, add the finely chopped onions and saute till it turns slightly brown.
Now add the tomatoes and let them simmer till the tomatoes turn mushy.
Add the cooked black-eyed peas to this mix and combine well.
Add the ground masala and let it cook on high.
Now add the required water and let it come to a boil.
Garnish with coriander leaves and serve hot with rice.

Recipe

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5 from 3 votes

Lobia Masala Curry | Alasandala Masala Kura

This Lobia Masala Curry is made with Fresh Alasandalu and in Telugu, we call it Alasandalu Masala Kura or Bobbarlu Curry. We use a lot of these Black-eyed peas in our cooking, both as fresh peas and dried ones.

Course Main Dish – Gravies

Cuisine Andhra Pradesh

Keyword Easy Side Dish, Easy Side Dish for Meals

By Cook Method Pressure Cooker, Stovetop

Occasion Meals for Two

By Diet Gluten Free, Healthy Recipes, Protein Rich

Dish Type Gravy Side Dishes

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 people

Author Srivalli

Ingredients

For the Masala Paste

• 1 cup Roasted Peanuts
• 4 - 5 cloves Garlic
• 1 Curry Leaves sprig
• 1 tsp Red Chili Powder
• 1 tsp Coriander Powder
• 2 medium Tomatoes save 1/2 for the gravy

For the Gravy

• 2 tsp Cooking Oil
• 1 tsp Mustard Seeds
• 1/2 tsp Urad Dal
• 1 Curry Leaves sprig
• 1 cup Onions finely chopped
• 1/2 medium Tomato
• 2 cups Black Eyed Peas / Alasanda / Lobia
• Salt to taste
• A Pinch Turmeric Powder

Instructions

For the Masala Paste

• In a mixer jar, take the roasted peanuts along with garlic, red chili powder, coriander powder, curry leaves, and grind to a powder. Next, add the tomatoes and make a smooth paste again.

For the Gravy

• Wash and pressure cook the alasanda for a whistle.
• Heat a nonstick pan with oil, temper mustard seeds, urad dal, and curry leaves.
• Next, add the finely chopped onions and saute till it turns slightly brown.
• Now add the tomatoes and let them simmer till the tomatoes turn mushy.
• Add the cooked black-eyed peas to this mix and combine well.
• Add the ground masala and let it cook on high.
• Now add the required water and let it come to a boil.
• Garnish with coriander leaves and serve hot with rice.

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