This month blogging marathon is going to be month long event where we usually post 3 day a week. Thanks to Srivalli who made this event more interesting and appropriate for the season Back to School by give a theme A to Z serious. To begin this event in alphabetical order I am post my 1st recipe Alasanda vadalu made of black eyes beans - deep fried patties from Rayalaseema region of Andra Pradesh, India. It is usually prepare during Sankaranthi Festival and served with chicken gravy or veggie kurma for vegetarian version.
Preparation time: 15 minutes
Soaking time: 8 hours to ovenight
Cooking time: 30 minutes
Yields: 25 ~ 30 vadalu as shown in picture or it may vary depends upon the size and thickness.
2 cups karamani / Black eye beans
6 ~ 7 green chilies or to taste
½ tsp fennel seeds
1 inch ginger, cut in to pieces
Salt to taste
1 cup chopped onions
1 string curry leaves
Cilantro as needed
Oil for deep frying
1.Wash and soak karamani for 8 hours to overnight. Drain the water and reserve it for grinding.
2.Grind the beans with green chilies, fennel seeds, ginger to coarse paste. Add little water if needed.
3.Mix in onions, curry leaves, cilantro and salt to the ground mixture.
4.Heat oil in a pan / kadai to medium heat. Wet your hands, take a small ball of batter. With your thumb flatten it lightly and make a hole in the center or you can use plastic sheet or plantain leaves to flatten the batter and make a hole.
5.Drop the vadai slowly over the oil and deep fry it untill both the sides are golden brown colour.
6.Serve with chutney or chicken gravy.
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