Ingredients:
|
8 – 10
|
|
|
Curd
|
½ cup
|
|
Turmeric powder
|
1/8 tsp
|
|
Salt
|
to taste
|
Ingredients for grinding:
|
Onion
|
2 Medium
|
|
Green Chillies
|
3 – 4
|
|
Fried Bengal Gram (Chutney dhal)
|
2 tbsp
|
|
Oil
|
2 tbsp
|
|
Fresh Grated Coconut
|
½ cup
|
Seasoning:
|
Mustard
|
¼
tsp
|
|
Onion
|
½
from small (sliced)
|
|
Red Chilli
|
1
– 2 (discard the seeds)
|
|
Curry Leaves
|
Few
|
|
Red chilli/Coriander powder mix
|
½
tsp
|
|
(Red
chilli and coriander powder mix :: 100 : 150 gms)
|
|
|
Oil
|
1
tbsp
|
Method:
- Grinding: Slice the onion, cut the green chillies into 3-4 pieces. Heat 2 tbsp of oil in Kadai/wok, add sliced onion and green chillies and fry till pink and transparent. Lower the flame and add fried Bengal gram. Fry for few seconds and switch off the flame. Once cooled, grind into a smooth paste using sufficient water. Keep aside.
- Separately grind the fresh coconut with little water. Squeeze and take 1st thick milk. Again add 1/2 cup of water to squeezed coconut. Mix well and squeeze again to take 2nd milk. Keep both the milk together. (Add required water to take milk. Approximately one cup of milk is sufficient for this dish) keep aside.
- Whisk curd with little salt with out any lumps and keep aside.
- Now in a wide kadai, transfer the ground onion paste with 1/2 cup of water, turmeric powder and 1/4 tsp of salt. Mix well and place over the heat. Boil for 2- 3 minutes. Now add coconut milk. Mix well and boil for 3-4 minutes.
- Lower the flame and add whisked curd with 1/2 cup of water. Mix well and check salt. Adjust salt and water (gravy consistency should be stew like i.e. pouring watery consistency. Because Vada absorb more water once soaked). Just one boil is enough. Switch off the flame (curd will look curdled. Do not worry).
- Seasoning: Heat a kadai with 1 tbsp of oil. Add mustard seeds and allow to splutter. Add sliced onions, red chilli and curry leaves. Fry till onion becomes golden brown. Lower the flame and add red chilli/coriander powder. Switch off the flame and mix well. Immediately add to the More (butter milk) kuzhambu (prepared gravy) and mix.
- Soak the Vada in a big bowl of warm water with little salt for 2 - 3 minutes. Remove and gently squeeze the water without breaking the Vada.
- Add to the More Kulambu. (Vada should be added when the Kulambu is hot).
- Keep the Vada soaked for ½ hr and then serve as starter or with plain rice.
- Cooking in low flame tastes better
- Soak the Vada in water side by side while you prepare seasoning.
