Masala Vada & Coconut Chutney

Masala Vada- My all time favourite; especially on a rainy day or a best 'companion' when you dont feel like going out but want to watch a DVD at home with your friends & family.

The recipe which am posting here is again not from any of the cookery books or websites...but learned from great chefs back home in Madurai /Kodaikanal where i started my career.

MASALA VADA

Channa dal - 100 gms

Madras shallots (sambhar onions) - 20 gms

Ginger - 1 small piece

Green chillies - 2No's

Saunf (fennel seeds/ sombhu) - 1 tspn

Jeera (cumin seeds) - 1/2 tspn

Salt

Coriander Leaves - few

Curry Leaves - few sprigs

Oil - for frying

Chef's Tip : If u have the taste bud for that 'chat pata' then i will suggest you to add a tiny drop of Tamarind Pulp. Also, the amount of chillies can be adjusted according to your spice level. If Madras shallots are not available; then red onions can be a good substitue.

1)Soak the dal for 3- 4 hours & grind it to coarse pasteby adding little water at a time ( Here i must tell that grinding dal for masala vada is like an art. If its ground too fine then there wouldnt be much fun)

2)Chop rest of the given ingredients. Add it to the lentil paste. Mix well. Check for seasoning.

3) Make it in to small shape & start frying it in hot oil.

4) Drain it & serve hot.

To have the best result... never fry the vadas in advance.. try to have it as early as possible.

Chef's TIP : If you find the vada is not crispy enough; probably its due to the addition of more water to the dal while grinding. Adding little bit of rice flour may help you...but watch out adding more rice flour will make the vada hard & while frying it may turn black too.

Coconut Chutney

Freshly grated cocnut _ 1/2 No'

Green chillies - 2 No's

Salt

Garlic - 1 clove

Lemon Juice / Tamarind Pulp - 1/2 No' or 1 tspn

For tempering (tarka / thaalipu)

Mustard seeds - 1 tspn

Curry leaves - few sprigs

Urid dal - 1/2 tspn

Oil - 1 Tblspn

In a blender ; grind the ingredients given for coconut chutney by adding little amount of water.

Add the lemon juice/ tamaring Pulp at the end.

In a small pan ; heat oil add mustard seeds. When it crackles add urid dal & curry leaves. Then add it to the chutney.

Chef's Tip : A small amount of coriander leaves can be added to the chutney while you grind it. As it gives a nice green colour & a twist to it.