Skip to main content

Uzhunnu Vada/Urad Dal Vada



Uzhunnu Vada/Urad Dal Vada

Uzhunnu vada or medu vada is a very common snack in south India and is a perfect accompaniment with a cup of hot piping tea.I like it as a snack but again cannot resist when it is served with idli,sambar and chutney as breakfast. Where does all the aroma come from? The  plain deep fried lentils is by itself flavorful because I make them often for  vada curry. But in uzhunnu vada the addition of pearl onions,ginger and curry leaves imparts a wonderful aroma that is irresistable.This is something I really missed when I came here to the US until I started making my home made version. Try this you will surely love it.

Ingredients

Urad Dal/Black lentil skinless- 1 cup
Rice flour- 2 tsp
Pearl Onions- 4-5
Ginger finely chopped- 1 inch thick
Curry leaves finely chopped- 1 spring
Green chilly  finely chopped- 3
Whole black pepper- 5-6
salt to taste
Oil- 2 cup to fry


Wash and soak urad dal for about 4-5 hours.
Drain and using a food processor or mixer  make this into a smooth thick batter. Do not add more than two to three tbs of water. It should be a thick to form shape.
 Add  chopped ginger, green chilly, curry leaves and whole black pepper. Mix in salt and get all this well combined with the urad dal batter. Keep this aside for about 10 minutes
Heat oil in a pan. Just before frying add the chopped shallots and two tsp of rice powder. (A little rice flour will make it crispy but too much will effect the softness of the vada)
Drop a small portion of the batter to check the oil. If it sizzles then the oil is ready to fry.
Take a small bowl of water and wet your hands first. Take a lemon sized portion of the batter mixture and shaped into a  ball and then press a finger in through the middle to  make a depression in the center. Drop into hot oil and fry in medium flame till both sides turns golden brown. You can fry three to four vadas in each batch. Serve with coconut chutney.


Try this...
Hope you will all enjoy..


Comments

  1. wow chechi can i have them all :) superb presentation and looks so attractive :) its snowing here and would love to have these for company

    ReplyDelete
  2. Vada has come out very well.. The perfect shape.. I still cant get the shape right. But this is my hubby's favorite.. Hope to get it soon.. :)
    Nice clicks too..

    ReplyDelete
  3. Love these vadas anytime. Yummy and crisp.

    today's recipe:
    http://sanolisrecipies.blogspot.in/2013/01/sojne-phuler-torkari-drumstick-blossoms.html

    ReplyDelete
  4. They are looking so perfectly done and lovely color:)

    ReplyDelete
  5. Adipoli vada suja, can you send me some for this evening.

    ReplyDelete
  6. Wow perfect treat for this weather n perfectly done, love the presentation too...

    ReplyDelete
  7. its perfect weather here for these beauties :)

    ReplyDelete
  8. Crispy tempting vada suja..Done it perfectly

    ReplyDelete
  9. Gorgeous and perfect looking!

    ReplyDelete
  10. wow,they look so very tempting & authentic..parcel me some,a perfect weather to munch...my husband's favorite snack!!!

    Join EP event-Nutmeg OR Parsley @ Chef Mireille's Global Creations

    ReplyDelete
  11. so inviting clicks..looks very yummy

    ReplyDelete
  12. Your vadais made me mouthwatery! How delicious with chutney...too good!

    ReplyDelete
  13. yummyyyyyyyyyyyyyyyyyyyyy....enikkippol venam

    ReplyDelete
  14. such a delicious breakfast item!!! looking super perfect!!
    Sowmya
    Ongoing Event - Breakfast
    Ongoing Event - Tried and Tasted - Raks Kitchen

    ReplyDelete
  15. wow, perfect shape.. love it :)

    ReplyDelete
  16. feel like picking one straight from your awesome pics... love the chutneys

    ReplyDelete
  17. Perfect vadas and beautiful clicks..

    ReplyDelete
  18. OMG.....I love them soooooo much...but I always end up with runny batter and mix rava and make idli......jus love the perfect vada...well made....

    ReplyDelete
  19. Tempting vadas...very nicely made...love it

    ReplyDelete
  20. Cant take my eyes from ur beautiful vadas, love to enjoy with spicy coconut chutney.

    ReplyDelete
  21. Perfect and crisp uzhunnu vada. Just the way I like it.

    ReplyDelete
  22. Vada looks delicious.. These vadas are tempting me.. Loved the clicks with chutneys..

    Spill the Spices

    ReplyDelete
  23. Perfect shaped vadais. Wish I had the whole bowl

    ReplyDelete
  24. yummmmmy and very tempting..nice cliks

    ReplyDelete
  25. Lovely pics .I am drooling here

    ReplyDelete
  26. hi suja. how are you. your vada looks so soft and very flavorful- very nice pic too.

    ReplyDelete
  27. Super tempting vadas..my all time fav but mine never comes perfect..urs look perfect in shape n texture..yummmmmm

    ReplyDelete
  28. wow it looks gorgeous.. well made..

    ReplyDelete
  29. Perfect ..Nicely puffed up .Nalla ugran presentation my aesthetic friend Suja..And,enikku athu muzhuvan eduthukondu odaan thonnunnu.

    ReplyDelete
  30. Love the delicacies of south indian recipe,nice colour.
    www.soundaryasbeautyworld.com

    ReplyDelete
  31. super...super..super...no words other than this dear. Vadai Looks perfect!

    ReplyDelete

Post a Comment

Related Posts Plugin for WordPress, Blogger...

Popular posts from this blog

Stuffed Pomfret With Green Masala- A Guest Post at Cooking-Varieties

I am extremely delighted and honored to be a guest at Wan's Cooking Varieties. When she asked me for a guest post I was so excited.She is one of my favorite foodie friends .She is very warm and friendly person and I love her blog. There is always a healthy edge in her cooking which is really inspiring.It has beautiful write-ups about food, health benefits and healthy eating habits.She has always shown genuine appreciation for other culture and culinary traditions. I am honored to be in your esteemed space.

Thanks Wan for this opportunity.




Recipe is  pomfret stuffed with a green masala and prawns filling...Hop over to Wan's place for the recipe..



Wan sent me this card with beautiful bouquet of roses,this made my day  :)
so sweet of you Wan..really appreciate this:)


Once again thanks Wan for this opportunity
Hope you will all enjoy..
Have a great day!

Suja

Kerala Chicken Roast

Spicy Kerala Chicken Roast is another nadan recipe and a family favorite. It is a dry version and is great accompaniment with rice, chapathi or fried rice.The chicken in this recipe is usually deep fried or shallow fried, (some times whole stuffed chicken ) and then coated with the masala. Here I have shallow fried the chicken.It  tasted delicious with fried rice. Give this recipe a try...



Ingredients
1)Chicken - 1 lb
 Chilly powder -1 1/2
Turmeric powder-1/2 tsp
Powdered Garam masala-
(Two tsp of fennel powder, 5-6 cloves,2 inch stick
cinnamon, a small piece of nutmeg, 2 cardamon )
Vinegar- 1 1/2 tsp
Salt to taste

For the Masala
Thinly sliced Onion- 2 medium
Thinly sliced ginger- 3-4 tsp
Thinly sliced garlic- 3-4 tsp
Chopped green chilly- 2
( I used 2 Jalapeno pepper instead of green chilly)
Coriander powder- 3/4 tsp
Chilly powder- 1/2 tsp(optional)
Turmeric powder- a pinch
Meat  Masala- 1 tsp
Curry leaves
Pepper powder- 1/2 tsp
oil



Dry roast the ingredients under garam masala …

Vazhuthananga/Brinjal Mezhukkupuratti

Vazhuthananga/Brinjal Mezhukkupuratti
Quick and easy side dish for rice. Mezhukkupuratti is a spicy stir fry with vegetables,onions and spices. It is a common side dish served with rice in Kerala. You can make mezhukkupuratti with any vegetable like plantain, yard beans, yam or any other of your choice. This vegetable dish is also served in Onam/ Vishu Sadhya.Here I have used eggplant/ Brinjal.
Ingredients Eggplant- 2 (I used the Chinese long eggplant)
Pearl onions- 10-12
Garlic-1 pod
Turmeric powder- 1/3 tsp
Chilly powder-1/2- 3/4 tsp ( adjust accordance to spice preference)
Pepper powder-a pinch
Curry leaves- 2 springs
Mustard seeds- 1/2 tsp
Coconut oil and salt to taste



Cut egg plant into one inch thick slice or into thin long slices.
Crush shallots, two curry leaves and garlic using a kitchen chopper or mortar and pestle.
Heat 2 tbs of coconut oil in a pan and add mustard seeds. When it splutters add curry leaves and the the crushed shallots and saute till the raw smell disapp…

Nadan Mutton Curry

Nadan Mutton curry
If you wish for some spicy non vegetarian recipes here is one to relish on...nadan mutton curry made with authentic Kerala spices. What makes this dish flavorful and inviting is the flavor of fresh ground masala, coconut oil and the fresh taste of curry leaves.In this recipe I have also added  mint. I love adding fried mint in my home made mutton curry just like my mom( but it is optional). It is spicy and delicious and is a great combo with rice, ghee rice or appam


Ingredients

Mutton - 1 kg
Shallots sliced- 2 cups
Onion- 1 small
Coconut slices- a few
Green chilly-5-6
Ginger and garlic minced- 4-5 tsp
Chilly powder- 1 1/2 tsp
Coriander powder- 3 tsp
Turmeric powder- 1/2 tsp
Garam Masala- 1 1/3 tsp
Fennel powder- 1/2 tsp
pepper powder- 1/2 tsp
clove - 2
cinnamon stick- 1 small
Curry leaves- 1 spring
Mint leaves-a few
oil 
salt to taste




Cut mutton pieces into small cubes and marinate with pepper powder,salt, turmeric powder, fennel powder and a few curry leaves and set aside for h…

Chemeen Masala Varattiyathu/ Pan roasted Prawns

Chemeen Varattiyathu is a popular sea food delicacy of Kerala. It is not fried prawns but gravy with is almost semi-dry. It is a great side dish for rice. It has the enticing flavors of garam masala and coconut oil and curry leaves. It is spicy, peppery and a bit tangy due to the use of   Kukum or kudampuli. You can instead add tomatoes or lemon juice. You can also add coconut pieces in the recipes and it gives a crunchy bites along with the prawns.


Ingredients
Prawns- 1 lb
Shallots chopped- 1 cup
Ginger and garlic paste- 2 tsp
Chilly powder - 1 1/2 tsp
Pepper powder-1/2 tsp
Coriander powder- 2 tsp
Turmeric powder- 1/3 tsp
Garam masala- 3/4 tsp
fenugreek powder- 1/3 tsp
Kukum- 2-3 pieces 
Fennel powder- 1/2 tsp (optional)
curry leaves
Coconut pieces( Optional)
Coconut oil


Clean and marinate prawns with salt, turmeric, pepper and fennel powder and keep it aside for fifteen minutes.
In a pan heat oil and saute shallots till lightly golden brown. Add in ginger garlic paste, curry leaves and saute for …

Lychee Pudding

Lychee Pudding
Lychee pudding is a delicious after dinner treat. It is easy to make yet exotic with flavor,taste and texture. Lychee is a summer fruit and is now in season. I picked a bag of lychee from the Asian market. I love to snack on this fruit. I tried this pudding recipe from the book Everyday Chinese Cooking by Leeann Chin. Try this, you will surely love it.
Ingredients
Lychees- 1 1/2 cup
White Grape juice or coconut water- 1/2 cup
Lemon juice- 1 tbs
Sugar-1/2 cup
Unflavored gelatin- 1 tbs
(or you can use agar agar powder)
Sour cream- 1/2 cup
Whole milk- 1/3 cup
Few drops of rum essence or rum- 1 tbs


Take half of grape juice or coconut water in a bowl and sprinkle gelatin and mix well. Let it stand for one minute. Meanwhile heat the rest of the grape juice. Add the gelatin and stir till it is dissolved and well combined.

Make a fine puree of lychee, lemon juice and sugar.
Transfer into a bowl and mix in sour cream, milk, gelatin mixture and rum. Pour into dessert bowl.

Cover …

Nadan Vaala Meen Curry/BeltFish Curry

Nadan Vaala Meen Curry
This is a nadan style fish curry. It is my grandmothers recipe. When ever she gets vaala meen/ribbon fish/belt fish she makes a similar curry . This is a varutharacha meen curry/roasted coconut gravy. You can also make it without roasting the masala. But the roasting gives a distinct aroma and enhances the taste of the curry. You can add regular tamarind as souring agent or fish tamarind/kudampuli. Try this you will surely love it.

Ingredients Vaala meen- 1 kg
Pearl onion- 2 cup (roughly chopped)
Dry Kashmiri red chilly-12-15
Coconut grated- 1 cup
Thondan mulaku/banana peppers-2
Ginger- 1/2 inch thick
Muringakka/drumstick- 10-12 pieces
Kudampuli/Malabar Tamarind- 3 pieces
(or tamarind lemon sized ball)
Turmeric powder-a pinch
Mustard- 1/2 tsp
Fenugreek seeds- 1/3 tsp
Curry leaves- 1 spring
oil and salt to taste



Clean the fish, sprinkle salt on a broad and a rub the fish  with salt. Rinse and cut into small pieces. Soak kudam puli/ Malabar tamarind in 1/2 cup wa…