Mixed Beans Sundal/Kathamaba Sundal & Onion Medhu Vadai

Vinayagar chathurthi feast continues, today am posting mixed beans sundals and onion medhu vadai..I prepared this mixed beans sundal with dry beans like butter beans, green peas,black beans, yellow peas, rajma, red chori,kala channa, channa,black-eyed peas,lima beans etc, yea i used all these beans to make out this delicious, protein packed sundal which tastes really delicious coz i used loads of varieties beans cooked together and sauteed with spices and grated coconut..very simple yet an healthy snacks for kids and to health conscious adults..i didnt went for raw mango pieces to try out this sundal, which seems to be an excellent one...Medhu vadai is basically prepared with soaked urad dal and some people prepare mostly medhu vadai with coarse pepper powder, cumins seeds while others go for chopped onions, chopped green chillies and few spices, i choosed the second one and prepared this medhu vadais with shallots which turned out this medhu vadais too tasty better than onions...

Mixed Beans Sundal:
2cups Mixed beans
1/4cup Fresh grated coconut
1/2tsp Mustard seeds
1/2tsp Urad dal
1/4tsp Asafoetida powder
5nos Curry leaves
Salt
Oil

Soak mixed beans in water for overnite..the next day ,strain the water and wash it thoroughly..cook in pressure cooker with enough upto one whistle..strain again the water and keep aside..heat enough oil and add the mustard seeds, urad dal curry leaves and asafoetida powder, let them splutters..add immediately the cooked beans,give a stir..finally add the fresh grated coconut and cook for few seconds..

Serve hot..

Onion Medhu Vadai:
1cup Whole white urad dal
3/4cup Shallots (chopped)
2nos Green chillies (chopped)
1tsp Ginger pieces (smashed)
1tsp Whole fennel seeds
5nos Curry leaves
Salt
Oil for deepfrying

Soak the whole urad dal in water and keep aside for 2 hours...strain the excess of water and grind them as fine paste with salt, u can add just few drops of water...Take out the batter and add the chopped shallots, chopped green chillies, smashed ginger pieces, whole fennel seeds and curry leaves..meanwhile heat the oil for deep frying, take a small ball from the vada batter..flatten them with ur wet fingers in ur palm, make a small hole in middle and drop gently to the hot oil one by one...Fry them in batchs until they turns golden brown..drain the excess of oil with paper towel..

Serve hot with coconut chutney!!