Skip to main content

Kaara Vada~ A Guest Post for Dhyuthi's Melange



Kaara Vada

Today I am very excited and happy to be a guest at Dhyuthi's Melange. I am fortunate to find this sweet friend through this virtual blogging world. Our friendship started two years back,but when we write to each other its just like two old friends. We talk  about everything..food,blogging,nostalgic memories of childhood,our family,hobbies,etc.,etc., :)
Dhyuthi's blog is a space that I visit every time and each time I see a new post here, I will have something to relate to. In this space I often comment 'this post makes me nostalgic', 'my grandmother used to make this'.. ... I know this may sound  cliche. But  Dhyuthi understands me better than any of my blogger friends.Many of the post here rekindles those found memories of  the readers, the flavors and taste of good home food. I adore Dhyuthi's passion for cooking and blogging. So when Dhyuthis asked me to do a guest post I did not wish to lose such a wonderful opportunity. Dhyuthi wanted kaara vada,a Trivandrum special snack.It is my favorite too, so today's post is Kaara vada,a spicy and yummy vada


For the recipe pls hop over to Dhyuthi's space click here

Love
Suja

Comments

  1. Thanks Suja,for such a lovely post.

    ReplyDelete
    Replies
    1. Thanks Dhyuthi for this great opportunity, really enjoyed doing guest post in your space :)

      Delete
  2. very nice snack and me from trivandrum so a spcl love...
    Noel collections

    ReplyDelete
  3. Golden brown, crisp... that is what the vada is all about.

    ReplyDelete
  4. nice pic n crunchy ,crispy snack and pass dat packet 4me dear.
    Maha

    ReplyDelete
  5. very nice pic..yumy crunchy snack and pass dat 4me...
    Maha

    ReplyDelete
  6. Beautiful click n nice guest post dear, will check it now...
    Today's Special - Chettinad Chicken Gravy

    ReplyDelete
  7. Very tempting snack,great snack for winters..Lovely guest post,Suja..Congrats!!!
    Join EP event-Garlic OR Turmeric @ Spice n Flavors

    ReplyDelete
  8. Tempting, delicious and perfectly cooked for tea time.

    ReplyDelete
  9. I was dreaming about karavada for sometime, Adipoli.

    ReplyDelete
  10. Perfect snacker...
    http://recipe-excavator.blogspot.com

    ReplyDelete
  11. super tempting.. nostalgic for sure.. vayil vellam varunnu :)

    ReplyDelete
  12. Delicious vadai!!! a perfect accompaniment to hot coffee or tea!!!
    Sowmya
    Ongoing Event - CWF - Whole Wheat Flour
    Ongoing Event - Eggless Bakes and Treats
    Ongoing Event - SYF&HWS - Ginger

    ReplyDelete
  13. Grt post and happy to know about ur friendship :) vada looks so tempting and lovely click !

    ReplyDelete
  14. Adipoli post...Loved reading about your friendship...

    ReplyDelete
  15. Spicy & yummy vada.. perfect!

    Regards,
    Bindu
    http://indianrecipegalleri.blogspot.in/

    ReplyDelete
  16. Nice click, will visit Melange's for more..

    ReplyDelete
  17. Irresistible and addictive khara vadas, heading to Dhyuthi's space.

    ReplyDelete
  18. Kaara vadai looks absolutely delicious

    ReplyDelete
  19. Looks tempting..lovely presentation...

    ReplyDelete
  20. Thanks all for stopping by and for the sweet comment,thanks from both of us :)

    ReplyDelete
  21. Loved the clicks dear... Will definitely hop over to her space to check out this delectable recipe... :)
    Prawn Fry On Toothpicks / Eral Fry

    ReplyDelete

Post a Comment

Popular Posts

Aval Payasam and Happy Vishu

Aval Payasam Happy Vishu! Wishing all my friends and readers a very happy and prosperous Vishu! Today's recipe is an irresistible payasam.. sweet and delicious. It is made with aval/poha/beaten rice and milk and sugar.You can use  jaggery instead of sugar. Aval pal payasam and it is quick recipe which can be made in a jiffy. Try to use the thick variety of white aval/poha. There is also the red rice aval. Red rice will impart a rose hue to your payasam.  This recipe will serve 4-5 people. Ingredients Aval/poha/beaten rice- 1 1/2 cup Milk- 3 1/2 cups Condensed milk- 1 cup Sugar- 3 tbs (adjust according to sweetness) Crushed cardamon- 5-6 Raisins and cashew nuts- a few Ghee- 2 tbs In a sauce pan bring milk to a boil. Heat 2 tbs of ghee in a heavy pot vessel and add cashew nut and fry for a minute followed by raisins.Saute till they change color drain and set aside. Now to the same pan add aval and fry in medium flame till it slightly changes color...

Naranga Achar/Lemon Pickle

Naranga Achar/Lemon Pickle Do you love pickles? Condiments and pickles are surprisingly easy to make and are a must-have in my kitchen. Zesty and hot lemon pickle adds a punch to any meal. It goes well with steamed rice, curd rice or Rotis.This recipe is for those who love pickles and who have nostalgic feelings about homemade spicy, tangy and intensely lemony pickle. Most Indians will agree that pickles are an inevitable part of our lunch. This pickle is made by stuffing the spices into whole lemons, the way it is made by my grandmother and aunts. There is a great nostalgic feeling to this kind of lemon pickle. Grandmother used to make big jars of a stuffed whole lemon pickle when lemon trees in the backyard were harvested. She used to take out her huge ceramic pickle jars called bharanis to fill up with homemade pickles. If this pickle is made in the right way has a shelf life for about a year. The more it matures the better it tastes. Pickles are an integral part of ...

Mathanga Parippu Curry/Pumpkin Dal Curry

Mathanga Parippu Curry  This is a basic home style lentil curry with pumpkin and moong dal. This is a coconut based curry and goes well with rice. It is similar to the nadan parippu curry. Pumpkin added to lentil brings in extra flavor and a little sweetness which is pleasing to the palate. Ingredients Pumpkin/Butternut squash cubed - 2 cup Moong dal- 1/2 cup Coconut grated 3/4 cup Turmeric- 1/3 tsp Green chilly- 4 Cumin- 1/2 tsp Fennel- 1/3 tsp Turmeric powder 1/3 tsp Garlic - 2 Mustard seeds 1/2 tsp Shallot- 2 diced Dry Red chilly- 2 Oil - 2 tsp Curry leaves Dry roast the moong dal till it gets a nice aroma but it should not be browned up. Allow to cools down a bit. Pour two cups of water and pressure cook till soft ( three whistles) Chop pumpkin into cubes. Add this into the cooked dal with half cup of water and salt to taste and cook till pumpkin becomes soft and tender. Meanwhile grind the coconut, cumin and fennel into a fine paste....