Kooraaku
(Keera) Vada
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Ingredients:
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Kooraaku ( Greens –Spinach or Amaranth
Variety
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1 Cup
(Shredded)
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Crushed Pepper corns
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1
tsp
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Urad Dhal (Black Gram Dhal)
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2 Cup
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Curry Leaves
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Few
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Onion
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1 Medium
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Salt
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To Taste
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Green Chillies
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6 Nos
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Oil
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To Deep Fry
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Cooking Soda
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2-3 Pinch
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Method :
- Wash & Soak the Urad dhal for 3 hour in water. Drain the water completely. Store 2 Tbsp of the dhal and keep aside
- Grind the Dhal coarsely without adding water.
- Clean & wash Kooraaku (Keera) leaves and spread over the towel & Pat dry. A keep it shredded.
- Chop Onion & Green chillies into fine pieces.
- Add Kooraaku(Keera) leaves, Crushed pepper corns, Onion, Green chillies, Curry Leaves , Cooking Soda, Stored Urad dhal (2 tbsp) &, Salt to taste (1 ½ tsp) to the ground Urad dhal.
- Mix evenly till all ingredients bind together and ensure salt completely dissolves into it.
- Heat required Oil in a Kadai / wok [for deep frying Vada]. Make lemon sized balls from the above mixture.
- Take big lemon sized ball from the above mixture. Pat it on to your palm [Wet your hands] into a Vada with a hole in the center.
- Deep fry in oil till it turns Golden Brown [Fry in low flame].
- Serve hot with tomato chutney/ Sauce-Ketchup. It is also served with meals.
Tip :
- Cooking in low flame tastes better.
- Vada made easier: keep a flat bottomed bowl upside down. Spread a wet thin cloth over it.
- Now place the Vada mix big lemon sized ball flatten and make a hole in the center. Slowly tilt it on to your hand and then gently slide it into the oil to fry.
- Spray a little bit of water just to wet the cloth, before making every Vada.
