Medu Vada is a popular South Indian dish served with Sambhar and Chutney. Usually the Vada is dunked into the Sambhar to allow it to soak up all the Sambhar. My family likes it with only a Chutney so skipped making the Sambhar. Recipe Links to both the Sambhar and Chutney are given below.
Soak the urad dal for five hours. Drain and grind to a smooth thick batter without adding water in the wet grinder. Those of you using the mixer will need to sprinkle a little water to facilitate grinding. Tip into a bowl. Grind the ginger, green chillies and hing coarsely. Add it to the batter along with the coarsely ground pepper, slivers of coconut, salt and finely chopped curry leaves. Heat oil in a pan. Drop in tiny dumplings of the batter into the hot oil, and fry to a rich golden yellow. Remove, drain on a tissue and serve hot with coconut chutney.
Note: Always drop in a small dumpling of the batter to check the temperature of the oil. It should rise to the top immediately. If it doesn’t, wait for the oil to heat. Dumplings fried in underheated oil result in greasy Medu Vada.
As I mentioned earlier, Black eyed Beans are my favourite. Made a Koddel today. A Koddel is a traditional Konkani preparation wherein either lentils or vegetables in coconut gravy are seasoned with garlic. Though the garlic is usually crushed with the skin on, I prefer mine without the skin. Goes well with Rice or Chapati.
200 gms Black Eyed Beans
1/2 of a large coconut
12 roasted Byadgi chillies
1 heaped tsp Tamarind paste
25 cloves of Garlic crushed
2 tbsps Coconut oil or oil of choice
Wash and pressure cook the Black eyed Beans till done. Grind the coconut, roasted red chillies and tamarind to a smooth paste and pour it into the cooked Beans. Add salt and boil well. Heat oil in a pan. Add the garlic and roast to a rich brown. Tip it into the boiling Koddel. Simmer for a minute and then cover and keep aside for about half an hour for the flavours to infuse before serving.
Sprouted or otherwise, Black eyed Beans are a favourite. I generally make this salad when I have forgotten to sprout them. Easy to make as they cook easily and need no prior soaking. I can make a meal of it!
100 gms Black eyed Beans
1 large Tomato finely chopped
1 large onion minced
1 small Cucumber chopped fine
2 green chillies minced
Juice of half a lemon
3 tbsps finely chopped coriander leaves.
Wash and pressure cook the Black eyed Beans in three glasses of water(750ml) Allow to cool thoroughly. Drain water if any. Crush the minced green chillies with salt. Drop it into the cooked beans along with the finely chopped onion, tomato, cucumber and coriander leaves. Drizzle with lemon juice. Mix and serve.
This is the third variety of coconut chutney which goes well with Idli, Dosa, Uthappa or even with Upma. I always prefer to season the coconut chutney with coconut oil as it imparts its unique fragrance.
Half of a large coconut grated
5 green chillies
1/2 tsp Tamarind paste
3 tsps Coconut oil or oil of choice
1 tsp mustard
3 sprigs curry leaves
Chop the green chillies. Heat a tsp of oil in a pan and roast them for a few seconds. Grind the grated coconut, green chillies, Tamarind and salt to a smooth paste. Adjust consistency by adding enough water. Heat the remaining oil. Add the mustard and after it splutters add the curry leaves. Toss and drop the seasoning into the chutney. Mix and serve.
This is a simple and delicious Subzi which goes well with both, Rice or Roti. Here I have used Sambhar powder to spice it up. You may use spices of your choice or even a pinch of Garam masala to make it flavourful.
200 gms French Beans
2 medium sized potatoes
2 large onions
2 heaped tsps Sambhar powder
2 tbsps oil
1 tsp mustard
5 tbsps grated coconut
String the French Beans and wash thoroughly. Chop them fine. Chop the potatoes, onions and tomatoes fine too. Heat oil in a pan. Add the mustard and after it splutters add the onions. Roast till translucent. Add the French Beans and potatoes, the Sambhar Powder and salt. Mix well. Pour in 250 ml water, cover and cook till three fourth done. Add the tomatoes and cook till done. Garnish with grated coconut and serve hot.
Pani poori is a popular street food in Mumbai and is relished by the old and young alike. Sweet, spicy, tangy and filled with with sprouted Moong or with White Peas Ragda, theis is one delicacy which is an all time favourite.
For the Pooris
250 gms semolina or very fine rava
Soda water(Aerated water) to bind the dough.
Mix the salt, semolina and soda water to a stiff dough. Cover n keep aside for 15 mnts. Divide into 60 equal portions. Roll out into 1.5 inch size puris. Heat oil in a pan. Deep fry to a golden brown and store in an air tight container.
250 gms white peas
1/4 tsp Haldi /Turmeric powder
1 tsp Jeera/Cumin powder
2 tsps Coriander powder
1 tsp Chilly powder
Coriander leaves finely chopped.
Wash and soak white peas for 8 hours. Pressure cook. Add salt, turmeric, Coriander, Cumin and chilly powders. Boil well, add the coriander leaves and keep aside.
100 gms Moong/Green gram
1/4 tsp Haldi /Turmeric powder
Sprout the Moong as usual. Add the turmeric powder and salt and cook in half a litre of water till done but firm.
Sweet and sour chutney
A tennis size ball of tamarind
Jaggery as per taste
10 dates boiled and mashed in the mixer.
Chilly powder, salt and a pinch of roasted jeera powder as per taste.
Soak the tamarind in hot water. Extract the pulp and boil along with the jaggery , date pulp, chilly powder, salt and jeera powder. Keep aside.
One bunch mint leaves
15 green chillies
A small bowl of coriander leaves
Juice of 1 lemon
Everest Pani puri masala as per taste.
1.5 litres cold water.
Grind the mint leaves, coriander leaves and green chillies with cold water to a smooth paste. Remove n add the juice of lime, pani puri masala and salt. Mix well and refrigerate. Allow the water to rest atleast for 5 hours before use.
To serve Pani poori :
Tap on the thin side of the Poori to make a small hole. Fill it with sprouted Moong, Ragda, sweet and sour chutney and the spicy water. Relish it either at room temperature or cold.