Thursday, December 27, 2012

Vada Chutney

  1. Urad Dal (Whole Uzhunnu) - 1 cup
  2. Green chilly chopped - 8
  3. Ginger - 1 Tsp
  4. Curry Leaves - 4-5 chopped
  5. Salt- as per taste
  6. Oil - for deep frying
  • Clean and soak urad dal for 5-6 hours and drain it.
  • Grind it to a smooth paste by adding water little by little. (Do not pour water and grind).
  • Transfer it to a bowl and add green chilly, ginger, salt and curry leaves.Mix all the ingredients well.
  • You can refrigerate it for 10-15 mins, so that you can roll them easily.
  • Take a  thick plastic cover/ vaazhayila , spread some oil on it, place a spoon of batter on it , press it slightly , shape it round with the help of plastic cover/vaazhayila and make a small hole in the center of it.
  • Heat oil in a deep frying pan/cheenachhatti. Keep a medium flame and do not change it.(This will make the vada cook well inside and crisp on outside).
  • Now slip the vada into the hot oil, repeat the process and fry it till golden and crispy.
  • Drain in on tissue paper.
Recipe for coconut chutney

  1. Grated coconut - 1 cup
  2. Shallots(Cheriyaulli) - 3
  3. Red chilly powder - 1/4 Tsp
  4. Ginger - a small piece
  5. Vaallanpuli/puli paste - 1/4 Tsp
  6. Curry leaves - 2 leaves
  7. Salt- as per taste
  8. Oil - 1 Tbsp
  9. Mustard seeds - 1/4 Tsp
  10. Dry red chilly - 1
  • Grind the ingredients from 1-7 in a mixer by adding little water to a coarse paste. Transfer it to a bowl.
  • Heat oil crackle mustard seeds and red chilly and pour it to the chutney.

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