Bodi (Black-eyed Peas)
可愛い黒い瞳！発酵筍スープ「アルタマ」の必須アイテム
Description
A cute bean with a white (or cream) background and a black pattern on the hilum looking like a 'Black Eye'. 'Bodi' in Nepali. Famous in US Southern cuisine, but in Nepal, an absolutely essential soul bean as an ingredient for the Newari traditional sour soup 'Aloo Tama' (Potato & Fermented Bamboo Soup).
Classification: Beans, Soup Ingredient, Newari Cuisine
Shops selling Bodi (Black-eyed Peas)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Bodi(Black-eyed Peas)
Instructions
- [Authentic Recipe]
- [Aloo Tama Bodi (Bamboo, Potato & Bean Soup)]: Soak Bodi overnight, parboil in a pressure cooker until slightly soft. In another pot, heat mustard oil, fry fermented bamboo (Tama) with turmeric, add diced potatoes, boiled Bodi, tomato, spices, finishing into a highly sour, fluffy soup curry.
Learn more Substitutes, pairings, tips
Key spices
Tama(Fermented bamboo sourness)、Turmeric、Mustard oil
Substitutes at Japanese supermarkets
(Hard to substitute. Mimic vibe slightly with JP supermarket 'Boiled Soybeans')
Pairing
Aloo Tama (Fermented Bamboo Soup) / Bara (Lentil Pancake)
Trivia
In Newari banquets (Samay Baji), soup invariably means this 'Aloo Tama Bodi'. The intense sourness of the bamboo is gently caught by the rustic sweetness of these black-eyed peas, creating perfect flavor balance.
Eating tips & etiquette
In Aloo Tama soup, enjoy the contrast between the potato's softness and Bodi's 'fluffy feel with skins that pop slightly'.
Allergen
None