VADA THEEYAL

 

Ingredients

1.      Urad dal – ½  kg

2.      Black pepper pdr -2 tsp

3.      Green chilly - 8

4.      Shallots - 5

5.      Curry leaves -2 stems

6.      Turmeric pdr - 1 tsp

7.      Coconut grated -1

8.      Dry red chilly -15

9.      Coriander pdr -3 tbsp

10.  Tamarind – 1 lime size

11.  Coconut oil as required

12.  Water – ½  liter

13.   Mustard seeds -2 tsp

14.  Red chilly -2 chopped

15.  Shallots - 5 chopped

16.  Curry leaves-1 stem

Method

Dry roast the grated coconut adding red chilly, coriander, turmeric and little salt in a frying pan until it turns into golden brown. Grind the roasted items adding tamarind and enough water to a very fine paste and keep aside.

Soak the urad dal for ½ hr and grind to smooth paste by sprinkling little water, if required (grind in small quantities to get the desired result). The batter should be thick as possible.

Chop the green chilly, shallots, curry leaves finely and Crush the pepper and salt.  Add all these to the dal paste and mix well.  

Heat oil in a deep frying pan, when it is hot reduce the flame  to medium, take a small portion of batter on your palm and shape it to a small ball make a hole in the centre using your finger (dip your hands in water to avoid sticking) and put it slowly into the hot oil one by one. Deep fry on both sides by turning till it gets a golden brown colour.

Boil the coconut paste adding ½ liter water and salt (if required). Heat some oil and make the tempering by adding mustard, red chilly, chopped shallots and curry leaves. Pour this into the curry. Finally drop the fried vadas in the theeyal and keep aside for ½ hr and serve with rice or roti.