Mixed Vegetable Vadai Recipe

Ingredients

Urad dal - 1 cup
Thuvar dal - 1 cup
Moong dal - 1 cup
Gram dal - 1/4 cup
Coconut gratings - 3 tbsp
Carrot - 1 (grated)
Beans - 6 to 8 Nos (slit lengthwise small size)
Cabbage - a small piece (chopped)
Onion - 1 (chopped)
Coriander Leaves - a small bunch
Green Chillies - 2
Asafoetida powder - a pinch
Salt - 1 teaspoon or as per taste
Oil - for deep frying
Red Chillies - 3
Saunf - 1/4tsp

Method to prepare Mixed Vegetable Vadai:

1. Soak urad dal, thuvar dal, gram dal and green gram (Moong) dal in water for about 3 hours.
2. After three hours, clean the dal and drain out the water completely.
3. Now add red chillies, salt and grind it to a thick coarse paste without adding any water.
4. Add all the chopped vegetables, onion, green chillies, coriander leaves and coconut gratings to the dal paste.
5. Then add salt, a pinch of asafoetida powder and knead well.
6. Now heat oil in a kadai. Take a small size dough and keep it in plastic sheet.
7. Wet your fingers and pat it slightly and make round vadai and put it in the hot oil.
8. You can fry five to six vadais at a time in the oil and fry till it become golden color.

Hot Vegetable vadai is ready now. Serve hot with sambar/chutney. :)

Cookingly Yours
ram

Kothavarangai Paruppu Usili Recipe

Ingredients:

Toor dal - 1cup
Dried red chillies - 5
Curry leaves - few
hing powder - pinch
salt to taste
oil -1tbsp
turmeric powder - 1/4tsp
kothavarangai -1/4kg

Method to prepare kothavarangai paruppu usili:

1. Take a bowl and add washed toor dal. Add sufficient water and soak for 2hours.

2. Wash the vegetable and chop into fine pieces. Add pinch of turmeric powder and pressure cook it for 3-4whistles. drain the water and keep it aside

3. Blend toor dal along with red chillies to a coarse paste. do not add water.

4. Add hing powder and salt to it and mix well.

5. Take idly moulds and keep the dal mixture as small rounds and steam cook it for 15minutes.

6. Once it is steam cooked, take the dal rounds and make it cool for few minutes.

7. Blend the cooked dal rounds with pulse mode, for making it smashed into uniform coarse mixture.

8. Heat oil in a pan and add mustard seeds to crackle. Add curry leaves, followed by the dal mixture. Fry for few minutes.

9. Now add the cooked vegetable into it and mix thoroughly. Adjust salt. If needed sprinkle little water. Close the lid and let it fry for few more minutes.

10. Kothavarangai paruppu usili is ready. It is a tasty side dish for any rasam/sambar. I like to eat with hot rice and a spoon of ghee..

 

Cookingly yours,
ram

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Vazhaipoo Paruppu Usili Recipe

How to prepare Vazhaipoo Paruppu Usili (plantain/banana flower)

Ingredients

Plantain flower - 1
Toor dal - 1 cup
Red chilli -2
Turmeric powder - a pinch
Hing/Asafoetida - a pinch
Salt as required

For the seasoning

Oil - 2 tsp
Mustard seeds - 1 tsp
Curry leaves - few

Preparation

Wash and soak the toor dal for 2-3 hours. Grind it along with red chilli, salt and hing coarsely without adding water. Keep it aside.

Clean plantain flower and chop it finely. Keep it in diluted buttermilk till use.

Method

Pressure cook banana flower (vazhaipoo) with required salt and the turmeric powder for 2-3 whistles. Drain the water and keep it aside.

Steam the grounded dal in greased idly pan or steamer cooker. When the dal is cooked, allow it to cool for some time. Then blend it in a mixie just for a few seconds. (use the ordinary blade but use the whipper button)

You can crumble the dal with your hands also but using the blender gives you uniform particles.

Now the dal and the vegetables are cooked and kept ready.

1.Heat oil in a pan, add mustard seeds, when it splutters, add curry leaves and the crumbled dal.Fry for a few minutes.

2.Then add plantain flower and fry both together for a few minutes. Check for salt.

Serve as a side dish with steamed rice paired with any sambar/kuzhambu varieties.

Click here to see how to clean vazhaipoo (plaintain flower)

cookingly yours,
vinu

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