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Vada Kadi
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Brief Description
This is a popular snack dish of Tamilians and is universally accepted throughout this region. Made with Bengal gram and a mixture of the southern spices. It has a crunchy, crispy taste and can be accompanied with any Indian bread or the more seasonal ones like dosa and puris and served for any meal. The use of spice mixture differs due to the availability of a few ingredients. Slightly time consuming but worth the effort put in.
Time for preparation Thirty minutes Time for cooking Between thirty to forty minutes Servings Four people Ingredients for Vada Kadi:-
- Channa Dal - Half Cup
- Moong Dal - Half Cup
- Onion - One Big
- Tomato - One
- Green Chillies - Two In Number
- Saunf - One Teaspoon
- Turmeric Powder - Half Teaspoon
- Chilli Powder – Two Teaspoons As Per Standards
- Garam Masala – One Teaspoon
- Curry Leaves - Few
- Ginger+Garlic Paste – One Teaspoon
- Cardamom – Two In Number
- Bay Leaves – One Big
- Cloves – Four In Number
- Cinnamon – One Small Piece
- Mustard – Few Seeds
- Salt – As Per Taste
For Tempering:
- Oil – Two Teaspoon
- Mustard Seeds – One Teaspoon
- Fennel Seeds – One Teaspoon
- Cinnamon Stick – Quarter Inch
- Curry Leaves – As Above
How To MakeVada Kadi
- Grind the soaked channa and moong dal along with ginger, garlic and salt to form a coarse mixture.
- Make it into vadas and deep fry it in smoking hot oil (not to fry till golden brown)
- After cooling scramble and squeeze the vada and keep it aside.
- In another pan heat some oil and season mustard seeds, curry leaves
- Now take the onions that are chopped length wise and fry them, add tomato and some pieces of silted chilies with all above ingredients.
- Now put some turmeric powder, powdered red chilies, garam masala, and salt to the mixture.
- Add a cup filled with water and place a lid. Now cover the vessel and keep it on low flame for ten to twelve minutes.
- Once you are completed with, the cooking of the ingredients put some scrambled vada pieces in the gravy.
- Mix well and place on a low flame for eight to ten minutes
- At last you can add some fresh leaves of coriander and serve the recipe
Vada Kadi
Some Useful Tips
The best method is to add the vada in the curry mixture when it is hot. Since, the vada absorbs water from the recipe you can vary the quantity of water in it. To make dish a little creamy add milk of coconut.
Other Similar Recipes
- Vada Of Curd
- Bread Pakoda With Vegetable
- Ragi Ka Vada
- Dal Vada Of Black Grams
- Bread Ka Upma
- Rava Ki Kichadi
- Stew Of Potatoes
- Korma Fort Breakfast
- Mint Ki Chutney
Browse More Maharashtrian Recipes:
Maharashtrian Bhaji Recipes | Maharashtrian Cutney Recipes | Maharashtrian Misal Recipes | Maharashtrian vada Recipes