Vada & Chutney
|Black gram||1 Cup (16 tbs) (urad dal)|
|Chopped green chiies||6|
|Chopped ginger||1 Teaspoon|
|Curry leaves||12 (kadi patta)|
|Oil||2 Cup (32 tbs) (to fry)|
|Coconut/Unsweetened coconut||1 1⁄2 Cup (24 tbs) (fresh)|
|Green chilies||12 (or according to your taste)|
|Ginger||10 Gram (2 cm long)|
|Coriander leaves||6 Tablespoon|
|Lemon juice||1 Tablespoon|
Soak dal for 4-5 hours. Drain and grind dal with 1-4 tbsp. of water at a low speed for 45 seconds. Stir the mixture in between grinding the paste. Add remaining ingredients and mix well. To make the vadas. Make sure you have wet hands. Take a spoonful of the mixture. Shape into rounds and make a hole in the centre. Slip from the side of the pot into hot oil and fry until golden brown. Serve with coconut chutney.
Blend all the above ingredients at high speed in a blender adding just enough water to make a thick pouring consistency.
To temper the chutney: In 1 tablespoon of hot oil, add 1 1/2 tsp. mustard seed, 1 1/2 tbsp. of chana dal, a few curry leaves and a pinch of asafoetida. Add this to the Chutney and mix well.
Mild Chutney : To make the Coconut Chutney mild mix a dollop of sour cream to make a creamy chutney mix for those of you who like a mild chutney.