Murungai Kera Vadai / Drumstick Leaves Vada

This was my second month of Blogging Marathon; this month there are few interesting topic. For this week I choose pick one ingredient and make three dishes. As soon as I saw this topic my mind was fixed to Chana dal (Kadalai Parrupu) and I didn’t even rethink about the ingredient started to plan my dishes.

Today’s recipe is a starter or snack; this is one of the famous foods in Tamil Nadu. Kera vada as the name says we need to use kerai, mainly poriyal keerai is used for this. For a change I tried with drumstick leaves, usually we use this for ragi vadai.

Ingredients:

Chana dal (Kadala parrupu)	1 cup
Split peas dal (Vada/Pattani parrupu)	1 cup
Onion finely chopped	½ cup
Drumstick leaves	1 cup
Fennel seeds	1 Tbsp
Cinnamon	½ inch
Ginger	1 inch
Garlic pods	2-3
Green chilies	3-4
Coriander chopped	¼ cup
Curry leaves	few
Mint leaves chopped	2 Tbsp
Salt	as per taste
Oil	For deep fry

 

 

Directions:

1. Soak both dals for 3 hours.
2. Wash the soaked dal and take a handful of dal and keep aside. In a mixe jar add another handful of dal, garlic, ginger, green chilies and fennel seeds grind that to a smooth paste.
3. Using mixe or grinder grind the remaining dal to course paste by adding enough water (approximately ⅓ cup if needed add 1 Tbsp at a time).
4. Now mix both dal mixture and dal. Add chopped onion, coriander, mint, drumstick leaves and salt.
5. Mix well to blend. Heat oil in a kadai, make small balls wet your hand and flatten it, once the oil is hot enough to fry add this flatten vada one by one and deep fry until golden brown.

 

 

Note:

• Instead of pattani parrupu you can use kadala parrupu. But pattani parrupu makes the vada crispier.
• When having this with any payasam it will be a filling starter. Crumble this vadai and mix with ½ cup of payasam and eat immediately it will be yummy.

 

Sharing to: What is with my cuppa and Nupur's page, Cooking Space, Priya and Gayathri

 

Blogging Marathon page for the other Blogging Marathoners doing BM#26

 

 

 



 

 

 

Ragi Vadai / Ragi Pakoda

Ragi (Finger Millet) is rich in protein and calcium, one of the rich nutrition foods. This Ragi vadai / ragi pakoda is our families all time favorite snack, it’s a good crispy snack for tea time that too for this cold weather it will be a good combination.

 

Ingredients:

Ragi flour	1 cup
Roasted peanuts	3 tsp
Roasted channa dal	3 tsp
Red chili	3-4
Curry leaves	few
Salt	as needed
Asafetida	a pinch
Oil for deep fry

Direction:

1. Chop the red chilies finely; mix all the ingredients with chili.
2. Add water little by little and make firm dough. Heat oil for deep frying, meanwhile make small flat vadas (just by pressing with fingers, doesn’t need any shape make as thin as possible).
3. Deep fry until crispy on medium flame and serve with hot tea or coffee.

 

Sharing to: Priya,  What is with my cuppa , Nupur's page, Merry Tummy , Gayathri'sCookSpot.

 

 

 

 

Vadakari

This is one of the famous side dish for Idli in Tamil Nadu. But this is the first time I tried and it came out good. Its steam cooked version.

Ingredients:

 

Split channa dal/Kadalai Parrupu	½ cup
Onion chopped	1 cup
Tomato chopped	½ cup
Clove	4-5
Cinnamon	1 inch
Fennel seeds	1 tsp
Bay leaves	1-2
Dry red chili	1
Red chili powder	1 tsp
Turmeric powder	½ tsp
Coriander powder	1 tsp
Coconut milk	3 Tbsp
Asafetida	a pinch
Garlic pods	2
Ginger	½ inch
Curry leaves	few
Coriander chopped	few
Salt
Oil

 

 

 

Direction:

1. Soak dal for 2-3 hrs. Drain the water and grind to course paste with fennel seeds, garlic, ginger, asafetida, dry red chili and little salt.
2. Make small lemon size balls and steam cook for 12- 15 minutes or until it cooks.
3. Heat oil in a kadai splutters bay leaves, clove and cinnamon. Add onion and curry leaves sauté until soft.
4. Now add tomato and cook until it turns mushy. Add turmeric powder, chili powder and coriander powder cook this with enough water.
5. Once the vada balls are cooked take them out and crush them. Heat oil in a pan and add the crushed vada’s and roast for few minutes.
6. Now add this to the gravy and cook for few more minutes. Once you add the vada the gravy will starts to thicken. In this stage check for salt and add coconut milk cook for few more minutes.
7. Sprinkle some coriander leaves and turn off the stove.Serve with Idli.

 

 

 

 

 

 

 

 

Tips:  Don’t add water for grinding If needed sprinkle few drops. This gravy will turn thick once you add vada so add enough water before if not add boiling water when checking for salt.

Sending this to: www.youtoocancoookindianfood.blogspot.com, http://priyaeasyntastyrecipes.blogspot.fr

 

 

 

 

 

 

 

Pattani Vadai(Dry Green peas Vadai)

Usually my mom use to do vadai with vada parrupu(split pegion dal). Which is nothing but skin removed split dry green peas. Here its not available in all stores. So i tried with pattani which is even good for health.

Ingredients:

Pachai pattani(Dry green peas)	1 Cup
Onion (chopped)	½ Cup
Green Chili	1-2
Ginger Chopped	1 tsp
Fennel Seeds	1 tsp
Asafetida	a pinch
Salt
Oil for deep fry
Curry leaves
Cilantro

 

 

 

Directions:

1. Soak pattani for 3-4 hours.
2. Grind pattani, green chili, ginger, fennel seeds, asafetida and salt with little water into a course paste.
3. To that add finely chopped onion, curry leaves and cilantro.
4. Make small balls and flatten them.
5. Heat oil in kadai and deep fry like those flatten balls until golden brown.
6. Serve with coconut chutney or payasam.