Healthy Dish

Red Kidney Beans Vada

Ingredients

kidney beans: 1 cup (red)
Sambar onions: 1 piece (finely chopped)
curry leaves: 2 piece (finely chopped)
coriander leaves: 2 piece (finely chopped)
mint leaves: 2 piece
coconut: 2 Tbsp (grated)
green chili pepper: 1 piece (chopped)
ginger: 1 Tbsp (finely chopped and mashed)
asafoetida: 0.25 tsp
fennel seeds: 1 Tbsp
dry red chili: 1 piece
salt: 1 pinch
oil: 0.5 cup (or more, for deep frying)

Metric Conversion

Stages of cooking

Prior to cooking the dish, wash and soak the red beans overnight. Then drain water and wash the beans once again.
Take a mixer and process red kidney beans, fennel seeds, dry red chili, asafoetida and salt in it. Don’t add water. Put the mixture you have got into a separate bowl.
Now, add ginger, onion, mint and curry leaves, coconut, green chili and coriander leaves. Mix well once again.
Form round balls, then flatten them a bit with your hands and deep fry until they become light brown or golden.
Serve hot with coffee or tea! Bon appétit!

History of the Red Kidney Beans Vada

Red Kidney Beans Vada is a popular snack in South India, specifically in the state of Tamil Nadu. The dish originated from the state's cuisine, which is known for its delicious and spicy flavors. It is believed that the dish was created to provide a filling and easy-to-prepare snack for busy individuals who don't have much time to cook.

Tips and Tricks for Red Kidney Beans Vada Recipe

To make the perfect Red Kidney Beans Vada, it is crucial to keep the following tips and tricks in mind:

The beans should be soaked overnight to ensure that they become tender and cook evenly.
Do not use water while grinding the beans, as this can make the mixture too wet and difficult to shape.
Adding asafoetida is essential as it helps to improve digestion and reduce bloating.
The spices and herbs used in the dish must be fresh, as this enhances the flavor and aroma of the vada.

Tips for presenting the dish

Presenting the Red Kidney Beans Vada in an aesthetically pleasing manner can make the meal more enjoyable. Some tips for presenting the dish include:

Placing the vada on a colorful plate or serving tray, which can add contrast and make the food visually appealing.
Serving the vada with a spicy dip or chutney, such as mint or coconut, to complement the flavor of the snack.
Garnishing the dish with some fresh coriander leaves or grated coconut, which can add texture and taste to the vada.

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