509:Thayir Vada/ Curd Vada/ Dahi Vada

A recipe for dahi vada (as kshiravata) is mentioned in Manasollasa, a 12th-century Sanskrit encyclopedia compiled by Someshwara III, who ruled from present-day Karnataka.[4]S( Source https://en.wikipedia.org/wiki/Dahi_vada)

Thayir Vadai are vadais soaked in thayir/curd/yogurt and spiced differently in different regions. The typical Tamil style is made by soaking the vadais in coconut and curd mixture and gently seasoned with mustard, curry leaves and red chillies.  Thayir vadai, everybody’s favorite at home!

Madappalli gives you a simple and tasty Thayir Vadai Recipe. For more recipes, visit our website https://sadhanakitchen.blogspot.com/

Preparation Time             15 Minutes.  

Soaking  Time                  1 Hour

Cooking Time                   20 Minutes

Cuisine                              South  Indian

Recipe Category             Snacks

Serves                                4 nos.

Ingredients:

Urdh Dal                          1 Cup

Raw Rice                          1 Tablespoon

Green Chilies                   1 no. (Chopped)

Grated Ginger                  1 Tablespoon

Asafetida powder              ½ Teaspoon

Salt                                  To Taste

For Curd Vada

Grated Coconut                  2 Tablespoon

Green Chillies                     3 no.

Thick Curd/ Plain Yogurt      2 Cups

Roasted cumin seed            1/8 Teaspoon.

Finely Chopped Cilantro       2 Tablespoon

Red Chilli Powder                 small pinch

Salt                                    To Taste

Sugar                                 1/8 Teaspoon

For Tadka

Oil                                      1/2 Teaspoon

Mustard Seed                       ½ Teaspoon

Method

For Making Vadas

•                               
• Soak a cup of full Urad daal along with a spoon of rice for an hour. Then wash and drain it well.

• Grind the green chillies, ginger, salt, asafetida with the curry leaves. You need to add a little water to grind it. Add the soaked urad dal and grind till it becomes fluffy.
• Heat Oil on medium heat. Wet you palm and scoop up a small portion of batter in your hand,
• Gently drop the batter into the hot oil. Allow vadai to get medium golden brown on one side before flipping over to the other side. 
•  Allow other side to get medium golden brown and remove onto a paper towel to absorb excess oil. 
•  Repeat process for all the batter to make vadai.

Thayir Vadai Preparation:

• Once the vadais are made Soak them into a bowl of hot water  for about 10 seconds on each side. Take them out and squeeze out the excess water.
• Grind coconut and chillies with a tablespoon of yogurt and add roasted cumin powder and mix well. Mix this mixture with the rest of the yogurt and add salt.
• •Take a seasoning pan, add oil, mustard seeds, and curry leaves. When mustard seeds start spluttering
• Switch off the stove. Pout this Tadka into curd Mixture. Mix it well.r
• Divide this mixture in 2 parts. Cover and refrigerate one half. The other half, dilute with 1/2 cup of water.
• Arrange three or four sets of Vadai in a flat bottom dish. Add diluted yogurt mixture in it. Mix well and Leave it for at least 4 hours
• This will help it absorb all the water in the yogurt and leave a film of creamy yogurt on top. 
• Before serving, pour the remaining yogurt mixture on top ensuring it flows on the sides of the vadais too.
• Garnish with some chopped coriander leaves, , roasted cumin powder and chili powder .

Note:

• You can add Grated carrots, Crunchy Boondi also makes an excellent garnish and makes the dish even more colorful.
• You can  use Paniyaram pan to make the vadais . Its more healthy than normal vadais.

508: Javvarisi Vadam / Sago Vathal

Javvarisi Vadam. is the easiest Vadam.   Because It doesn’t require vadam nazhai / Hand Machine and easy to stirring also. . We don’t need any special tool to make the sago vadam, just the heavy bottom vessel, ladle and a spoon is enough to make this.

Soaking Time:          12 hours

Cooking Time            20 Minutes

Recipe Category:      Vadam Recipes

Recipe Cuisine   :      Indian

Ingredients:

White Javvarisi/ White Sago                3 cups

Water                                                6-7 cups

Salt                                                   1 Tablespoon

Lemon   Juice                                     1 Tablespoon

Green Chilies                                      5- 6 nos

Rice powder                                        1 Teaspoon

Hing Powder                                       ¼ teaspoon

Method:

• Wash and soak the Javvarisi/Sago overnight. The next morning sago would have soaked well. Drain and set aside.
• Grind green chilies, Hing powder, Rice powder and Salt ,adding required water. Set aside.

• Heat a thick bottom vessel in high flame and pour the 7 cups of water.
• Add the drained soaked Javvarisi to the water. Let it boil well. Stir continuously till done.

• Once the pearls look little transparent, add the ground chili paste and mix well.
• Let it cool down well for about 30 minutes. Sago mixture will get more thickness when it is cooled down. Squeeze the lime and mix well. Check for salt and add if required.
• Spread the plastic sheet or Cloth in the sun.
• Take the spoon or sago mixture spread it slightly. The thickness should not be too thin.

• Let it dry in a sun for the whole day and in the evening, flip the sides and bring it inside home and spread it in the paper without much overlapping.
•   Next day again keep it in the sun and let it dry completely without any moisture.
• The third day place it on the tray , dry it completely .
• Store it in big containers in dry place.

•  Deep fry and serve when required. Enjoy!!!

Note:

• Check the weather forecast a day before itself. Make sure you do this on a sunny day. The drying time may differ, according to the outside temperature.
• Use milk white Javvarisi for this vadam.
• Add rice flour while cooking the Javvarisi, the vadam will not stick on the cloth, and it will come out easily.
•    You can add color to these and make color vadam. Adding colors are optional. If you add colors, kids would love them and take them as snacks also.

507:NADAN ERISSERY / CHENA- KAYA ERISSERY/ HOW TO MAKE KERALA SPECIAL ERISSERY

Erissery is a traditional dish of Kerala. Erissery is one of my fav dishes in Sadya. Erissery can be prepared with Elephant yam(Chena) and Raw Banana. Fresh Elephant Yam is very hard to get in USA. Most of the time I used Frozen Suran to make Erissery.  Luckily, last week I got the fresh and tender yam from the Indian store. So this recipe I used the Fresh Elephant Foot Yam. Taste of Erissery was amazing. A tasty and healthy  side dish for rice.

Preparation Time: 10 minutes

Cooking Time:      25 minutes

Serves:                4No.

Ingredients:

Chena /Elephant yam-(cut into small cubes)           1 cup

Raw plantain-( cut into small cubes, skin on           1 cup

Water-                                                                1 cup (or as required)

Turmeric powder                                                  1/4 Teaspoon

Red chili powder                                                - 1/2 Teaspoon

Black pepper powder                                           1/2 Teaspoon

Salt-                                                                  To Taste

Coconut oil                                                         2 Teaspoon

For the coconut paste:

Grated coconut-                                                 3/4 cup

Cumin seeds-                                                    1/2 Teaspoon

Water-                                                              as required

For Tempering

Grated coconut                                                3 Tablespoon

Coconut oil                                                      2 Teaspoons

mustard seeds                                               1/2 Teaspoon

cumin seeds/jeera                                          1/4 Teaspoon

Urdh Dal                                                        1 Tablespoon

Dry red chillies                                              2 no.

1 sprig curry leaves

Method:

• Wash the yam and banana.
• Take a heavy pan, ,add Yam,, Banana, red chili powder, turmeric powder, black pepper powder, salt  and water. Mix well.

• Cook until it is done. Lightly mash it with the back of the ladle.
• Add a coconut oil and mix it very well.
• Grind the coconut and jeera to a fine paste by adding water, little at a time.

• Add the ground coconut-cumin paste. Add more salt ,if required. Mix well and cook for 3 minutes in simmer. Switch off the gas.

• In a small pan, heat the coconut oil and temper with cumin , mustard seeds ,Urdh dal and red chillies.

• When the mustard seeds splutter add the grated coconut.

• Add curry leaves, Hing powder, fry the coconut till they turn crunchy and light brown.

• Switch off and pour this tempering over the Erissery.
• Your delicious Kerala Special Nanda Chena and Kaya Erissery is ready !!

. Note:

• Make sure you get good quality Chena, sometimes if the water content is high in Chena, the flavor will not be there.
• Prepare the erissery using coconut oil, if you want the authentic Kerala taste. 
• The consistency of the dish should be reasonably thick

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506: Hotel Style Sambhar Version 2

Sambar is the signature dish of South India.  Hotel Sambhar is slightly different from Home made Sambhar. Though I already posted few Sāmbhar recipes, I want to post one more  Hotel Sāmbhar recipe.

Take a look at this special Hotel  style sambar recipe and give it a try.

Preparation time:      10 minutes

Cooking time:            20 minutes

Cuisine                       South Indian

Recipe Category        Kuzhambhu and Sambhar

Serves                       4

Ingredients

Moong Dal                         1 cup

Tovar Dal                           ½  Cup

Carrot                               1/2 cup (Any vegetable at your choice)

Green Capsicum                 1 no.  (Chopped)

Tomatoes                           3 (Medium)

Green Chilies                     3 nos. (Slit)

Tamarind                           Small Gooseberry Size

Kashmiri Red chili Powder   ½ teaspoon (For Color)

Turmeric powder                1/4 tsp

Coriander leaves,               4 stalks (chopped)

Ghee                                 1 tablespoon

Salt                                   To Taste

Jaggery                             1 Tablespoon

For Sambar Masala

 Oil                                   1 Tablespoon

Coriander Seeds                 2 Teaspoons

Fenugreek seeds                1/8 Teaspoon

Chenna dhal                       1 ½ Tablespoon

Urdh dal                             1 Teaspoon

Red Chillies                         4 no.

Asafetida Powder                ¼ Teaspoon

Fresh Coconut                     3 Tablespoon

For Tempering

 Gingelly oil (Sesame oil)      1 teaspoon

black mustard seeds             ½ teaspoon

Dry Red Chillies                    2 no.

Curry leaves                         2 sprigs

Mehtod:

• Pressure cook daal adding turmeric powder, asafetida and 2 cups of water.. Take at least 5-6 whistles, and once done smash and keep aside.
•  Cut the tomatoes, vegetables, chillies, curry leaves and keep aside.
• Soak the tamarind in the hot water and extract the juice. Keep aside.

For Sambar Masala

• Heat oil in a pan and Roast all the Sambhar spices one after the other. Remove from heat.
• Grind the mixture with half a cup of water to a paste. Let the paste be very slightly coarse. Set aside

For the Sambar

• Take a heavy bottomed pan ,Place all the vegetables and tomatoes. Add Tamarind  Juice and let them cook partially.
• Now add the ground Sambhar Masala and salt . mix it very well. Let it boil for  2-3 minutes.
• Now add the cooked dal in it let it continue to boil for 2-3 minutes.
• Then add Jaggery to the Sambhar while boiling then stir well.

 For Tempering/ Tadka

• In a separate saucepan, heat oil. Add the tempering ingredients. As they sizzle, drizzled the tempered oil over sambar. Now add the Kashmiri Chilli Powder  and Hing and immediate pour it on the Sambhar.
• Cover with the lid. Switch off the gas.
• Serve hot sambar with Idli and Dosas.

Hotel Sambhar 

MY OTher Hotel Sambhar Recipe  Here You Go

Hotel Sambhar Version 1

505: Sukku Malli Coffee| Sonti Kaapi/ சுக்கு காபி / Dry ginger Coffee

Sukku Malli Coffee is an excellent home remedy for indigestion. If you give young children Sukku coffee, they will not suffer from anemia as it is made with palm jaggery which is rich in iron and they will also develop a taste for traditional drinks instead of drinking harmful cola drinks. Sukku  Coffee is very good For Cold: This coffee is very comforting to drink when we have cold and it also helps if we suffer from chest congestion. It is an amazing health drink with the goodness of Dry ginger, coriander seeds, cumin seeds, cardamom, whole black peppercorns with jaggery/palm sugar/palm jaggery for sweetness.

Prep Time:          5 Mins

Cook Time:         5 Mins  

Category:            Herbal Juices , Beverages

Ingredients for Sukku Malli Coffee Powder(Makes 4 tbsp):

Dry Ginger Powder/ 2’’ in Sukku             2 Tablespoon

Coriander Seeds                                    1 Tablespoon

Whole Black Peppercorns                       ¾ Teaspoon

Cardamom                                            1 no.

Cloves                                                  2 no

       

Ingredients for Black  Sukku Coffee

Palm Sugar/ Karuppatti                           2-3 Tablespoons

Water                                                    2 Cups

Sukku Malli Coffee Powder                      2 Tablespoon

With Milk Sukku Coffee

Warm Milk          ¼ cup

 Method:

Dry roast the coriander seeds, black pepper in pan.

To Make Sukku Malli Coffee powder

• Take the roasted pepper and coriander seeds in a mortar and pestle with Dry Ginger Powder, Cloves and Cardamom and make a Crushed powder. This is called as Sukku Malli Coffee powder. 
• You can store it in an air tight container for long term storage.

To make Black Sukku Malli Coffee

• Take the palm jaggery powder /Broken Palm Jaggery ,Water and pounded 1 tablespoon of  Sukku Coffee powder into a bowl.
• Boil everything together till the raw smell of coriander seeds leaves and the water reduces.
• Filter the Sukku Malli Coffee and serve it hot. No other drink can comfort you so much when you have sore throat.

Sukku Malli Coffee With Milk

•  Add ¼ of warm milk with ¾ cup of Black Sukku Malli Coffee.

Notes:

• If you don't get palm jaggery, substitute with regular jaggery.
• Don't pound the spices too finely.
• For Fever and Heavy cough, when you boil the  coffee add few leaves of Tulsi and Oma Valli Thayai.

504: Medhu Vadai / Ulundu Vadai

The word Medhu Vadai makes many of us drool and crave for it. Also, it is a festival snack in many households. Urad dal/Husked Black gram is soaked in water for a couple of hours, drained and ground to fluffy consistency. Frying the Vadai when the oil is of the right temperature ensures that it absorbs very less oil. It is easy to make and tasty too.  You can make these Vadai even as evening tea time snack .

Soaking time:      45 Mins

Cooking time:     20 minutes

Category    :        Snack

Serves-               3 to 4

Ingredients

Urad dal                -        1 cup

Rice                      -        1 tbsp.

Reva                     -        1 Teaspoon

Green chillies         -        5 Nos.

Ginger                  -         1/2 inch

Curry leaves                    1 Sprig

Refined Oil           -           For Deep Frying

Salt                                To Taste.

Method:

• Soak Urad dal and rice in water for 1/2 hour. 

• Chop roughly, green chillies , Ginger and curry leaves and keep it aside.
• Drain the water, add it to a mixer / grinder. Grind the urad dal using 2-3 tbsp. of water alone. Do not add more water.

• Blend to a smooth, sticky batter. (Takes around 15 minutes in my grinder). Transfer to a bowl.

• Add roughly chopped curry leaves, Chopped Ginger, Chopped Green chillies, Rava and Salt.

• Mix it well, until it gives out bubbles. This mixing makes the batter fluffy (When you place about 1/2 tsp of batter in a bowl of water it should float on top and not sink.)
• Refrigerate for 1/2 hour.

 Making Vadais

•  Heat a kadai with oil.
• Keep water in a bowl and wet your hand.
• Then take little batter with the wet hand and flatten it. Drop a hole at the center.Again, wet your hands and shape the sides evenly.

• Slowly drop it in oil. Keep the flame medium to low while frying.
• Once a side become golden brown turn the other side and wait until it turns into light golden brown.
• Fry Vadai in batches over moderate heat turning frequently till the Vadai is golden and crisp.

• Drain and place on kitchen towel.
• Serve with chutney or sambar.