Vadai More Kulambu

Day 2 of  Week 4, as mentioned in my post yesterday Ammini Kozhukattai , that I am paired with the ever versatile Veena . Her blog is a wonderful space for reading when you are not in a mood to do anything. Trust me you will get the energy to start cooking or baking. I have bookmarked many of her recipes to make. Today its More Kulambu. I have heard that many people have not tasted this wonderful dish . I love it so much, especially when it is Vadai More Kulambu. 

Ingredients 

Masala Vada - 12 

Curd - 2 cups

Coconut - 1/2 cup

Green Chili - 3 

Cumin Seeds - 1 tsp

Ginger - a small piece

Turmeric powder - a pinch

For tempering - mustard seeds, curry leaves

Oil - as required

Salt - as per taste

Method 

To make Masala Vadai please use this link

Beat the curd a little and keep it separately

In a blender, make a paste of the coconut, green chilies and cumin seeds

Take a little oil in a deep wok and add mustard seeds when it is hot

Add curry leaves, when the mustard seeds are done.

Add a pinch of Asafoetida and turmeric powder

Followed by the ground paste 

Saute for say 5 minutes before you add the curd to it.

Now adjust salt and add the Masala Vadai to it 

Let the mixture cook for 4 -  5 minutes in very low flame

Care should be taken that the mixture does not over boil.

Serve hot with papad and rice. My all time favorite lunch

Check what my fellow bloggers are cooking for today

Masala Vadai - A wonderful evening snack

I would love to have something to munch on during evening tea especially during weekends. Masala vadais with tea or coffee is an awesome combination. As I kid whenever such things were made at home I used to run up and down the house, grabbing a vadais now and then and eating it non stop. This will usually be the scene at home when we cousins are together for summer vacation. Masala vadais brings back nostalgic memories of Summer Vacation.

Ingredients :

Kadalai Paruppu / Channa Dal - 2 cups 

Onion - cut into small pieces -1 cup 

Green chilies - 1 

Ginger - 1 small piece

A bunch of curry leaves finely chopped 

A small bunch of coriander and mint leaves finely chopped

Salt to taste

Oil for deep fry

Method:

Wash and Soak the Channa Dal for about 2 hours
In a blender take the soaked Channa Dal, along with green chili , ginger and salt.
Grind it to make a coarse paste.
To this add the finely chopped onions, curry leaves, coriander and mint.
Mix together to form a coarse paste.
Make flat patties out of the paste and deep fry them
Remove the vadais on a kitchen towel and serve hot with chutney along with tea

Today is the last day for Week 1 of Blogging Marathon #16. Check what my fellow bloggers are cooking for today