Vada Curry

Vegetable oil – 60ml

Cinnamon – 1g

Cardamon - 2

Cloves - 4

Saunf – a pinch

Onion, chopped – 100g

Tomato, chopped – 150g

Ginger & Garlic Paste – 2 tbsp

Greenchillies, chopped - 3

Curryleaves – a few

Coriander leaves – a few

Turmeric powder – ¼ tsp

Chillipowder – 2tbsp

Coriander powder – 1tbsp

Garam masala powder – 1tsp

Salt

For making pakoda

Gram flour – 500g

Vanaspati – 100g

Oil for deep frying

Salt

Water

Saunf

Method of Preparation

 1.Mix the pakoda ingredients. Take pakoda mixture in the hand and drop it slowly in hot oil and deep fry.

2. Heat oil, splutter cinnamon, cardamom, cloves and saunf. Add the green chillies and curryleaves.

3. Add the onion, fry the onion and add the tomato. Add the mintleaves. Add the masala powder.

4. Stir the masala till it mix together well. Pour the enough water, boil it.

5.Add the salt and coriander leaves. Add the deepfried pakodas, mix and add the garam masala. Simmer till the pakoda flavour emanates from the vada curry.

             

6. Serve with Idli, Dosa, Chappathi and Parotta.

Note: Other than garam masala powder, you could grind and use the spices. (cinnamon, cloves, kalpasi, staranise, cumin seeds, saunf)

We would also use Channa dal/ kadalaiparuppu to prepare the vadai for the curry. Soak the channa dal for 45 minutes, drain and then coarse grind the dal. Add chopped green chillies, saunf and salt. Combine and deep fry the vadai in hot oil.

VADA – PAST TO PRESENT

Let us bring up the indispensable batter savoury fritters from South Indian gourmet table. Vada would serve as snacks, would be the side dish for South Indian meals and more suitable to palate for best South Indian breakfast along with dosa, Idli or Pongal. Vada holds star position in the menu cards and it is a profitable and customary item in South Indian restaurant. This South Indian favourite could be found as street food in South Indian localities in various countries.

Vada is known for its antiquity. Ancient literature says that the deep fried products got familiarized and popularized in 15th century, during the vijayanagar dynasty. So we belive that vada might have originated in 15th century. Over a period of time, vada got various ingredients and by its methods of cooking. The best example is the two centuries old paniyaram.

Readers of my blog may know best options to prepare delectable vadas. Anyhow, I am just reminding you the possibilities of preparing mouthwatering vadas at your homes.


Instructions


Whatever recipes you follow, grinding is a very important matter in vada preparation. If the grinding is proper, no need for any other substitution


Soak the urad dal (lentils) for about 20 - 30 minutes
Too much soaking of urad dal (lentils) in water would made the vada batter more elastic and sticky and also absorbs more oil while deep frying
Add minimum 50g of rice flour to a kg of medu vada batter. A tbsp of maida (refined flour) renders good golden colour
Maintain balanced heat or oil, too much heat may harden and destroy the colour of vada
Add water as needed while grinding the batter of medu vada. Grind till the batter become white and soft
It is better to add ginger paste in medu vada batter rather than chopped ginger
For paruppu vada, add 50kg of tuvar dal and urad dal along with a kg of bengal gram
Keep a little bengal gram from grinding. Add the same in the grinded mixture later to give a crunchy taste
Serve thick chutnies and sambhar, not a watery one
KEERAI VADA (Spinach Vada)
Ingredients
Bengal gram flour - a handful
Rice flour - a handful
Cornflour - a handful
Soda bi carbonate - a pinch
Salt to taste
Spinach Varieties - Minimum 03 varieties - 100g
Coriander leaves - a handful
Chopped Onion - 2 nos
Saunf- 1/2 tsp
Ginger & Garlic -1 tsp
Chopped greenchillies - 1 tbsp
Water
Method
Combine all the above ingredients. Sprinkle little water and mix well.
Make patties and deep fry it in moderate hot oil till it gets slight golden colour. Take out from oil now.
Reserve it for next 10 minutes. Deep fry the reserved vada again till it cook and renders good golden colour.
!!!!!!! Above instructions fetch you new ideas and regional recipe must be a new taste for your buds. You shall have in these rainy days. Enjoy the drizzle with puffy hot vadas.

Making of Best Crispy Vadas

Vadai – that name is very common, familiar one in the far and wide of Tamilnadu. It’s a custom of accommodate the houses on all the auspicious days.

Venpongal, sambhar, chutnies and Vadai are the god blessing breakfast in Tamilnadu, the best breakfast not end up with the vadai here. Go anywhere on the Tamilnadu roadside, your eyes never missed this nicely stacked Vadais in the tea stall.

Tea and Vadai are the good friends in combination. Throughout the India, one can taste vadai in different taste, texture also that prepare with different ingredients.

Paruppu Vadai called Aamma Vadai, Urundai Vadai and mouthwatering, melting Ulunthuvadai called Methu vadai. Different recipes, tips are airing for the making of vadai; I am very splendid to give my following best simple ideas of making a secret of best vadas,

Soaking time of dal shouldn’t go above 20minutes at any cost. If you soak it for long time, the vadai will not raise. Sprinkle little water at the time of grinding the mixture for Methuvada, the consistency should be like halwa, wouldn’t stick it in your hand and very soft.

You got the medu vada mixture in right consistency, there is no need of adding soda salt and Rice flour and if you like you can add little rice flour for crispiness. Don’t add water while grinding for paruppu vadai, it ooze out the water at the time of grinding how much it absorbed during the time of soaking. You can grind it little coarsely. This mixture is lack of consistency you can add little Bengal gram to correct the stability.

Keep away little quantity of Bengal gram dal after soak it out, add that later to the grinded mixture, it gives better texture and taste to the Aamaa Vadai. To make Urundai vadai use the same tips as like paruppu vadai, but no need to keep the Bengal gram, especially you can grind the mixture finely for this preparation. Give much attention on the temperature of the hot oil.

Asafoetida, Greenchillies, Coriander leaves, Curryleaves, Jeera, Bellari Onion, Peppercorns, Saunf are the common ingredients using for each vadais, that adds nourishing and special taste.

I am guarantee that’s the best and shortest tips for making a great vadai, follow that go ahead with your new tasty vadai attempt.

“Hats off for the South Indian vadas…..” anyone heard about the Sutta vadai, its available in our resto…..