Adzuki beans are generally known for their sweet qualities, but they carry savoury flavours very well.
This sundal is once more a beautiful but simple dish that enhances the flavour of the base lentil or bean with a simple flavouring of spices and coconut. There are certainly a lot of alternative names for adzuki beans – Red Chori beans, Red Cow Peas, and they are a type of Karamani.
You might also like to try Mung Dal Sundal, Du Puy Sundal, Sweet Corn Sundal, and Sprouted White Pea Sundal. Or you can make a sundal with White Peas or some mung bean sprouts, equally as delicious. Explore all of the Sundal Recipes, they are all quick and gorgeous.
This Sundal makes a great snack and is also perfect for Navarathri and Ganesha Chaturthi for naivedyam or prasadam. For snacks it can be eaten alone but make good accompaniments to rotis or curd rice, or with sambar or rasam and rice. I even love to eat them for breakfast.
Adzuki Bean Sundal | Red Chori Sundal | Thattai Payir | Karamani Sundal | Red Cow Peas Sundal
Source : recipes abound
Cuisine: South Indian
Prep time: 2 mins + a few hours or more days for soaking and cooking the dal
Cooking time: 5 mins
Serves: 2 – 3 people, depending how you use it
1 cup adzuki beans that has been soaked and cooked
1 tspn grated ginger
1 – 2 green chillies, chopped finely
2 Tblspn grated coconut – use frozen if you can’t use fresh, or soak dried grated coconut and squeeze very dry before using.
salt to taste
2 tspn ghee or coconut oil
1 tspn black mustard seeds
1 tspn split white urad dal
1 – 2 dried red chillies, broken in half
a pinch asafoetida
1 stalk curry leaves (10 – 12 leaves)
Using a wok, kadai or pan, heat the ghee or coconut oil and add the mustard seeds. Allow them to pop, and add the urad dal. As it begins to colour, add the red chillies and asafoetida.
As the chillies start to colour, just a few moments, add the ginger and finely chopped green chillies. Lower the heat and stir for a few moments until the chillies soften and begin to colour.
Add the cooked adzuki beans and stir fry over a low heat for a couple of minutes until they are warmed through. Add the salt and the coconut and stir to mix thoroughly.
Remove from the heat.
The ginger is optional.
Home made green chilli paste is a great substitute for green chillies.
Add some channa dal with the urad dal in the tadka.
Cumin seeds and coriander powder are a nice addition to the tadka.
Chopped green coriander leaves makes a nice addition to the cooked dish.
A squeeze of lemon tastes very nice at the end. Mix well.