1. Medu Vada

200 GMs dehusked urad dal
2 tbsp rice flour
1 tbsp whole peppercorn
1/3 tsp cumin
Salt to taste

Was the dal throughly . Soak the dal for about 3 hours drain an grind in a jar with a little waterto a smooth pasty batter . The batter should be thick . ( dropping consistency not flowing). Whisk the batter till light and fluffy . Add salt n rice flour n mix. Add the whole peppercorn and cumin.
Heat ample oil in a Kadhai.
Spread a wet muslin cloth on a board or thali kept upside down. Take a lump of the batter with wet fingers n place on the wet cloth. Very lightly pat the batter. Make a hole in the centre. Gently n deftly lift the cloth from one end and let the raw Vada slide into wet fingers. Flip your hand over the oil n let the Vada fall into the hot oil. Flip the Vada and reduce the flame. So that the Vada cooks through. Flip once or twice more n fry till golden in colour. Serve with sambhar n coconut chutney.
Sambhar
For The Sambhar
1 cup toovar (arhar) dal
1 tomato , chopped
1 onion , chopped
200 GMs ghia chopped
1 carrot chopped
1 tbsp tamarind (imli) pulp
1 tsp sugar/ small ball of jaggery
salt to taste

For The Sambhar Masala
6 to 8 whole dry kashmiri red chillies
1 tbsp coriander (dhania) seeds
1 tsp toovar (arhar) dal
1 tbsp chana dal
1 tbsp urad dal
1 tsp turmeric powder
4-5 whole black pepper
1/2 tsp hing
1 tsp oil

For The Tempering
1 tsp mustard seeds (
6 curry leaves
1/4 tsp asafoetida
Whole red chillies
2 tbsp oil
Method
For the sambhar masala
Heat the oil and roast all the ingredients for the sambhar masala in it.
Grind to a fine paste in a blender using a little water. Keep aside.
How to proceed
Wash and pressure cook the dal, carrots n ghia .
Heat oil in a wok n fry the onions n then tomatoes till the tomatoes r mushy
Then add the tamarind pulp and jaggery add the sambhar masala, salt and 4 cups of water and bring to a boil.
Prepare the tempering by heating the oil and frying the mustard seeds, curry leaves and asafoetida until the mustard seeds splutter Add this to the sambhar and simmer for 15-20 mins
Coconut chutney
1 coconut skin removed n chopped/ grated/ scraped with the coconut scraper
Put in a grinder
Add 1/2 ” of ginger
4-5 green chillies
1 shallot
Roasted chana dal/ daalia 1/4 cup
2 tsps of lemon juice/ or tamarind pulp
Salt to taste
Reserve the lemon juice n grind the rest of the ingredients in a grinder with water
Remove in a bowl n mix in the lemon juice
Temper with Mustard seeds. Urad dal . Curry patta, n whole red chillies

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s