Adzuki beans are really not that prevalent in Indian cuisine, much less South Indian. The Inspiration comes from the fact that Adzuki beans are used to make bean paste desserts in Asian/ far East cuisine. <br />This creation is a variant of a desert tortellini I had posted last year on my blog. ( http://iyer-n-chef.blogspot.com/2010/09/tortellini-la-travancore.html ) <br />The totellinis can be enjoyed by themselves simply with a sprinkle of cinnamon sugar or combined with another bean based dessert that has already been posted: http://www.food52.com/recipes/10616_mung_bean_dessert_soup_paruppu_paayasam

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