Alasande Kalu Vade / Black Eyed Beans Vada

Ingredients:
1.5 cups of Black Eyed Beans / Alasande Kalu
8-10 Green Chillies
1/2 inch sized Ginger
12-15 Curry leaves
1 medium sized Onion
12-15 Coriander leaves
1/4 cup Rice flour
Salt to taste
Oil

Recipe:
Soak black eyed beans in water for about 6-8 hrs. Wash them in water for about 2-3 times and keep them aside.

Grind green chillies, ginger, curry leaves, little amount of soaked black eyed beans into smooth paste without adding water. Grind remaining soaked black eyed beans coarsely without adding water.

Chop onion and coriander leaves into small pieces as shown in the picture below.

Add chopped ingredients to the vada batter and mix well. Add salt, rice flour and mix them well.

Make lemon sized balls from the mixture and pat them on plastic sheet as shown in the picture below.

Keep oil in a thick bottomed vessel and heat. Put patted vada in oil and deep fry until it turns golden in color.

Serve hot along with coconut chutney or tomato ketchup. The above mentioned ingredients will serve around 20 Vadas. I tried this recipe from Sushma's Blog. Thanks Sushma for the recipe.

Carrot Chutney

Ingredients:
1 cup grated Carrot
1/2 medium sized Onion
1 large Tomato
1/4 cup grated Coconut
1 Garlic clove
1/4 inch sized Ginger
2 - 3 Red Chillies
1.5 tsp Bengal gram seeds
Salt to taste
4 - 5 Curry leaves
1/2 tsp Mustard seeds
Pinch of Asafetida powder
2-3 tsp Oil

Recipe:
Grate the carrot as shown in the picture below. Chop the onion, tomato, ginger, garlic into small pieces as shown in the picture below.

Put 1 tsp oil in a pan and heat. Add chopped ginger, garlic and fry them for about 1-2 mins. Add chopped onion and fry them for about 3-4 mins in medium flame. Add chopped tomatoes, carrot, salt and fry them for about 1 min. Cover the lid and cook them for about 8-10 mins in medium flame.
Dry roast the bengal gram seeds, red chillies in medium flame until they give nice aroma. Add grated coconut and fry them together for about 3-4 mins in medium flame as shown in the picture below.

Put this cooked mixture, dry roasted coconut in a mixer and grind them to smooth paste by adding sufficient amount of water. Put mustard seeds, 1 tsp oil in a pan. Once it starts spluttering, add asafetida powder, curry leaves and keep it for few seconds and then add it to Chutney. Mix well before serving. It goes well with Dosa/Rotti/Chapathi. I tried this recipe from Sangeetha-Girish Blogspot. Thanks Sangeetha for the recipe.