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Vada & Coconut Chutney
 Happy Pongal Wish all my readers, mail subscribers, silent readers, blog followers, Facebook friends, Networked blog followers, Twitter friends, various food blog followers, different Facebook pages ( KAF friends, Mangalorean cuisine friends, Parsi cuisine & Maharashtrian cuisine ) & well wishers ... A Very Happy Pongal  Vada & Coconut Chutney Soaking time: 2 hours Grinding time: 1 hour ( 15 years old Elgi Ultra Table top grinder ) Makes: 14 You will need 300 g ( 1 1/2 cup ) urad dal 2 1/2 cup water ( for soaking ) 2 green chillies. finely chopped 1/4 teaspoon hing ( asafoetida ) 1 teaspoon peppercorns 1 - inch piece ginger, finely chopped 1 spring curry leaves 3/4 teaspoon salt ( or to taste ) 150 ml + 3 tablespoon water ( for grinding ) 250 ml oil for frying Method Chop ginger, green chilli and curry leaves. In a bowl, mix hing ( asafoetida ), peppercorns and chopped ginger, green chillies and curry leaves. Wash and soak urad dal for 2 hours. Drain out water completely. Initially add 1 cup ( 100 ml ) water in grinder and also add drained urad dal. Do not add more water. Add remaining 50 ml water during grinding and sprinkle 1 tablespoon water till it done ( total 3 tablespoon ). Grind urad dal to a thick and smooth paste in a grinder. Transfer this vada batter to another flat bowl and mix it with chopped ingredients, peppercorns, hing and salt to taste. Do not keep the vada batter too long. Prepare immediately. Heat oil in a kadai / frying pan. Reduce the heat to medium. Wet your palms and take batter into the palms. Shape it like a doughnut with a hole in the centre. The reason for putting hole is to allow for expansion during frying as well as to obtain uniform cooking through out the cross section. Alternately one can shape it like a ball if one find it difficult to shape it like a doughnut. Release the doughnut shaped batter directly into the hot oil. Care should taken not to splash oil on to your palms.  Repeat this as far as the space permitting in your kadai. For eg I made 4 vadas at a time due to limitation of the size of the kadai ( see the photo above ). Also too many vadas at a time may result in uneven cooking of vadas. Normally at first the underside of the vadas turn brown. So turn the vadas over so that the uniform color ( golden color ) is obtained through out the surface. Cook on a medium heat. Avoid high heat. Drain and place on kitchen paper to absorb excess oil. Serve with coconut chutney / Sambar / Tea / Coffee. Note: If by any chance you add more water the paste may become loose. But that is not the end of the world. Add a little rice flour to it to make it more firm and then continue as per recipe. Only fall out is that the vadas may be a little bit harder.  Coconut chutney Ingredients 1 cup ( 200 g ) coconut grated 2 green chilli, small 1 red chilli 1 teaspoon tamarind paste ( optional ) Salt to taste ( or 3/4 teaspoon ) Ginger - 1/2- inch piece For seasoning: 2 teaspoon oil 1/2 teaspoon mustard seeds 1/4 teaspoon urad dal 1 red chilli 1 spring curry leaves Method Grind all the ingredients to a smooth paste with a little water. Adjust the thickness of the chutney with extra 2- 3 tablespoons water if you required. For seasoning: In a pan, heat 2 teaspoon oil. Add mustard seeds. When they splutter , add remaining ingredients. Saute well. Pour this over to coconut chutney.  related searches : Vada
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