Cuisine Style: Tamil Nadu, South India | Cooking Time: 8 to 10 min | To Serve: 3 | Type : Evening snacks, Vinayagar chaturthi | Take with :Tea, Curd rice, Coffee, Sambar

Ingredients

• Red kidney beans [Rajma, Sivappu karamani, Black eyed pea] – 1 cup
• Sambar Onion[Shallots] – 1 [finely chopped]
• Curry leaves – 2 springs [finely chopped]
• Coriander leaves – 2 springs [finely chopped]
• Mint leaves – 2 springs
• Coconut – 2 tbsp [grated]
• Green chilli – 1 [finely chopped]
• Ginger – 1 tbsp [finely chopped, mashed]
• Asafetida – ¼ tsp
• Fennel seeds -1 tbsp
• Dry red chillli - 1
• Salt to taste
• Oil – for deep frying

Preparation

• Wash & soak Red kidney beans overnight. Then wash & drain water.
• Put Red kidney beans, dry red chilli, fennel seeds, salt & asafetida in a mixer jar& coarsely grind [don’t add water] then transfer this mixture to a bowl.
• Add onion, ginger, curry leaves, mint leaves, coriander leaves, coconut & green chilli mix well.
• Shape balls then flatten & deep fry till golden brown.
• Serve hot with tea or coffee.
  

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How to make Red kidney beans vada - Stepwise procedure & pictures

Soaked red kidney beans

In a mixer jar put red beans, dry red chilli, fennel seeds, salt,&asafetida & coarsely grind

Red kidney beans vada mixture consistency

Add chopped onion, ginger, green chilli, mint, coriander & curry leaves, Mix well

Shape vada & deep fry till golden brown & crispy

Red kidney beans vada is ready