–Note: Creating posts in bulk for existing pages so as to get benefit of Categories and other widgets
200 gms Toor Daal (Yellow lentil, it can be replaced with Moong daal)
350 gms chopped vegetables of your choice (alongwith 2 medium sized onions and 2-3 green chillis)
(I took pumpkin, bottle guard, brinjal, potatoes, tomatoes.
1 tsp cumin seeds
1 tsp mustard seeds
3 tbspoon oil
3 tsp red chili powder
2 tsp coriander powder
1 tsp turmeric powder
3 tsp sambhar powder (I prefer Everest Brand 🙂 ) 1 tbspoon Tamarind paste
Salt to taste
For baghar (tempering):
2 medium sized finely chopped onion
3-4 green chilies
5-6 cloves of garlic finely chopped
1 inch ginger finely chopped
10-15 Curry leaves
100 gms chopped fresh coconut.
5-6 green chilis
1.5 cup fresh green coriander
1 cup roasted groundnuts
Salt to taste
6-7 curry leaves
Urad Daal – 2 Cups soaked for 4-5 hours
Green chilies – 2-3
Black peppercorns – 10-12
Salt to taste
Oil of deep frying
A plastic sheet (thick) which will be used to transfer vada in the hot oil.
Toor Daal washed
Chopped onions, tomatoes, green chilis, curry leaves, ginger, garlic, asaefoeiteda for baghar
Heat 3 tbspoon oil in the kadhai, add cumin seeds and mustard seeds and wait till they crackle
Add green chilis and curry leaves and wait till done
Add chopped garlic, ginder and fry on medium heat till light brown.
Add chopped onions, saute till golden brown and add the dry masalas
Roast on low heat till armoa of all the masalas starts…
Add chopped tomatoes
Fry on low heat till the oil separates (low flame for 8-10 minutes)and add water and 1 tbspoon tamarind paste
Add mixture of boiled vegetables with daal
For vadas take the soaked urad daal
Put in grinder, put chilis, salt to taste, ginger (we will grind batchwise, so be careful about quantity of urad daal, green chilies, ginger, salt for each batch). You can see the consistency, it will not drop even I lift using a knife.
Add black pepper corns, coriander once all the batches are done. (Make sure do not put this mixture for more time otherwise it will ferment and it will spoil the vadas)
Frying vadas is a trick..for this you take a plastic sheet and apply the mixture of water and curd to it.
Put a dumpling on the plastic sheet and make a hole in the middle (apply the water-curd mixture in your hand and also in the edges (make sure do not over do it otherwise the vadas will be spoiled and you will not be able to put these in the hot oil for frying.
This is one of the difficult steps where you should be careful. Invert the shape into your fingers carefully and give the shape in your hand only…(adjust a bit)
Invert the vada in the hot oil and fry on low flame till done (invert occasionally)
For chutney, fry the green chilies, roast the ground nuts and grind to a fine paste in the grinder
Tamper the grinded chutney paste by taking heating the oil in the tempering spoon, when the oil becomes pretty hot add mustard seeds and curry leaves (be careful here)
Add this to the chutney
Serve Vadas with Hot sambhar and chutney