CRISPY KEERAI VADAI ( VADA USING AMARANTH LEAVES )RECIPE USING URAD DHAL- POPULAR SOUTH INDIAN VADA RECIPE

Vadai/Vada is a significant item in south Indian menu. There are varieties of vadas we can make. Generally during festivals and functions the vada will be must served. Majorly vadais will be made of urad dhal (Methu vada) or Channa dhal(Masala vada). Generally to serve along with paayasam methu vada /paruppu vada only will be made.

Here I have given the recipe for the keerai vadai using urad dhal. It is a very healthy vadai and it is an easy way to include green leaves (Keerai) in kids menu.

This keerai vadai can also be made using the channa dhal too.

But now I have used the urad dhal and prepared this vadas .It can be prepared in two ways.

One type will be of medu vada type and it will be softer inside and crispy outer layer. The type of vada will be so crunchier and perfect for tea time snack. Here am giving the crispier version.

I usually add the keerai in normal medu vada batter and make the keerai vadai. But after that my sister told we have to make the keerai vada in a little different way than the normal medu vada. It will be thin and crisp.

Then only while think back it came to my mind, that I have tasted this once few years before while I was working I Chennai. So, I got some idea, then I referred Chef Venkatesh butt recipe which was telecasted on samaiyal samayal show on vijay TV. OMG what a great chef he is, he explained so well about this vada and shared his memories too in the show.

Please find the below link or click the below picture for the recipe of methu vada with keerai if you are interested.

• Medu Vada with Keerai (Softer Vadai)

The main thing in making of this vada is the grinding part only. The vada batter should be thick and coarse paste, yes grainy. The broken dhal should be able to see, and then only our vada should be crispy. Also should not add water to the dhal while grinding.

Actually this vada is very easy to make. Because it doesn’t require more time to grind. Just within 10 minutes the batter will get ready.

Ok now coming to the recipe.

RECIPE CARD:

CRISPY KEERAI VADAI SOAKING TIME:3 Hrs |PREPARATION TIME: 15 Min | COOKING TIME: 5-7 Min AUTHOR: KUZHALIS SAMAIYALARAI RECIPE TYPE: SNACKS CUISINE: SOUTH INDIAN  YIELDS: 10-15 MEDIUM SIZED VADAS INGREDIENTS: 1 cup Urad dhal 1 ½ cup keerai/Amaranth leaves 2 or 3 Green chillies 1 inch ginger piece Salt to taste 1 teaspoon asafetida Oil to deep fry PREPARATION: Wash and soak the urad dhal in water for minimum 3 hours. Drain the water completely  Grind the soaked urad dhal into coarse paste. Wash and drain the amaranth leaves. Chop them finely and set aside. Finely chop the green chillies and ginger and keep them aside. METHOD: Take the ground batter in a mixing bowl. Add the chopped ginger, green chillies, amaranth leaves, asafetida, salt, and mix well. Heat the cooking oil in a pan/kadai. Wet your hands and also apply some water on the leaf or polythene covers whichever you are using. Take a lemon sized batter keep the batter on the wet leaf/cover and press with the wet fingers to make thin vadas. The vadas should be little bigger than the normal vadas and thin. Make a small hole in the center of the vada for even cooking. Drop the prepared vada one by one gently and let it cook till it becomes golden brown. The oil should not be too hot and the flame should be low medium flame. Don’t over crowd the vadas in the oil. Once the vadas gets cooked and becomes crispy, remove from the oil and let it drain in a tissue. Serve hot along simple coconut chutney as evening snacks. VARIATION: I have used red amaranth leaves. Instead of that you can use any other green leaves like spinach or drumstick leaves as per your wish. You can add a teaspoon of coarsely ground pepper too. Also you can add finely chopped onions too. NOTES: To make a proper crunchy vada, grinding the batter is very important. Don’t add water to grind the vada. If the dhal is properly soaked then it will grind properly. If required add only 1 or 2 table spoon of water. Because if the batter is runny then it will absorb more oil and becomes soggy not crisp. Also after adding the keerai and salt they will release little water and make the batter little thinner. So be careful in adding water while grinding. The flame should be low medium to get even cooking. Otherwise the outer layer only be cooked and the center part will remain uncooked. Making hole in the center of the vada is very important for this urad dhal vada, it will help to cook the vada in the center too.

VIDEO RECIPE:

STEP BY STEP PHOTOS:

Wash and soak the urad dhal in water for minimum 3 hours. Drain the water completely  Grind the soaked urad dhal into coarse paste. Take the ground batter in a mixing bowl. Add the chopped ginger, green chillies, amaranth leaves, asafetida, salt, and mix well.

Heat the cooking oil in a pan/kadai.

Wet your hands and also apply some water on the leaf or polythene covers whichever you are using. Take a lemon sized batter keep the batter on the wet leaf/cover and press with the wet fingers to make thin vadas. The vadas should be little bigger than the normal vadas and thin. Make a small hole in the center of the vada for even cooking.

Drop the prepared vada one by one gently and let it cook till it becomes golden brown. The oil should not be too hot and the flame should be low medium flame. Don’t over crowd the vadas in the oil.

Once the vadas gets cooked and becomes crispy, remove from the oil and let it drain in a tissue.

Serve hot along simple coconut chutney as evening snacks.

Do try this recipe and please don’t forget to give your feedback in comments.

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RADISH(MOOLI) RAITA RECIPE/ MULLANGI THAYIR PACHADI - RADISH & CARROT RAITA

Raita is one of the important dishes in Indian cuisine. But it may have few differences between the south Indian and north Indian raitas.

Generally in tamilnadu , Raita(Thayir pachadi) is must in the lunch menu during festivals or functions or even guest visits.

It will be of any simple raita with onion , coconut and tempered with few spices. There are variety of raitas we can make by using carrot, cucumber etc., Today I am posting a little different raddish Raita(Mullangi thayir pachadi). Yes, raita using the radish and little carrot for additional taste.

My friend told me about this recipe and asked me to try out. I first tried this and served along with vegetable briyani. Really it was so good and am sure even raddish haters also will eat this. Thank YOu so much Selvi Akka for the recipe.

After that I have prepared this few more times even for varitey rice like puliodarai , lemon rice and even for the puli sojji.

It is so simple and you can make this in jiffy.

Ok now coming to the recipe.

RECIPE CARD:

RADDISH RAITA(MULLANGI THAYIR PACHADI) SOAKING TIME:- |PREPARATION TIME:5 Min | COOKING TIME: 5-7 Min AUTHOR: KUZHALIS SAMAIYALARAI RECIPE TYPE: SIDE DISH CUISINE: SOUTH INDIAN  SERVES: 2 PERSONS INGREDIENTS: 1 radish(Mullangi) ½ carrot 1 cup curd Salt to taste To temper: 1 teaspoon oil 1 /2 teaspoon mustard seeds ½ teaspoon urad dhal 1 green chilli Few curry leaves PREPARATION: Wash the radish and carrot and grate them finely and set aside. Finely chop the green chillies and keep it aside. Beat the curd well with a whisk or spoon till it becomes smooth. Add salt and mix well. METHOD: In a pan add the oil and let it heat. Then add the mustard seeds and let it splutter. Then add the urad dhal and sauté. Add the curry leaves and green chillies and let them fry. Then add the finely grated radish and sauté well for around 3 to 5 minutes or until it becomes little glossy. Then add the grated carrot and sauté it for 1 minute. Then remove from heat and let it cool down. Just before serving add the sautéed and cooled vegetables to the beaten curd. Mix well. Serve along with briyani /pulao. VARIATION: If you like you can grate a small piece of mango and add with the raita. You can add a tablespoon of grated coconut also with the raita to get the perfect south Indian flavor. For additional flavor you can add one or two tablespoon of chopped coriander leaves also. Instead of green chillies, you can sprinkle half a teaspoon of red chilli powder and cumin seeds powder to prepare north Indian style raita. NOTES: Sauteing the radish is very important to reduce the flavor of radish. You can omit the sauteing part and add the carrot directly to the curd also.

VIDEO RECIPE:

STEP BY STEP PHOTOS:

Beat the curd well with a whisk or spoon till it becomes smooth. Add salt and mix well.

In a pan add the oil and let it heat. Then add the mustard seeds and let it splutter.

Then add the urad dhal and curry leaves and saute.

Add the green chillies and let them fry.

Then add the finely grated radish and sauté well for around 3 to 5 minutes or until it becomes little glossy.

Then add the grated carrot and saute it for 1 minute.

Then remove from heat and let it cool down.

Just before serving add the sauteed and cooled vegetables to the beaten curd. Mix well.

Serve along with briyani /pulao.

Do try this recipe and please don’t forget to give your feedback in comments.

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PULI SATHAM / PULIODHARAI / PULIOGARE /TAMARIND RICE RECIPE ( WITH PULIKAAICHAL/TAMARIND RICE MIX RECIPE)

Puliyodarai/Pulisatham/Tamarind rice is one of the most popular rice in south India. Also it is favourite for most of the people. Pulisatham/Tamarind rice is nothing but the rice is mixed with the spiced, flavourful tangy tamarind gravy.

Everyone have their own method of preparing this puliyodarai. In our house we usually prepare a freash spice powder to make the pulikaaichal/Tamarind gravy. I know some people will not add the spice powder and prepare the pulikaaichal instantly.

In tamilnadu, this puliodarai will be the given in most of the temples during festival season. In my place too, in our vinayaga temple and maariamman temple during festival days this puliodarai will be served as prasaatham along with sakkarai pongal and curd rice.

This puliodarai is also one of the factors that keep these temple festivals always close to my heartJ.

Ok now coming to the recipe.

RECIPE CARD:

PULIODARAI/PULISATHAM(TAMARIND RICE) SOAKING TIME:- |PREPARATION TIME:15 Min | COOKING TIME: 30 Min AUTHOR: KUZHALIS SAMAIYALARAI RECIPE TYPE: MAIN CUISINE: SOUTH INDIAN  SERVES: 4 PERSONS Puliyodarai/Pulisatham/Tamarind rice is one of the most popular rice in south India. Also it is favourite for most of the people. Pulisatham/Tamarind rice is nothing but the rice is mixed with the spiced, flavourful tangy tamarind gravy. INGREDIENTS: 1 cup cooked rice 2 tablespoon sesame oil To Make The Tamarind Rice Mix/Pulikaaichal 1 big lemon sized Tamarind 6 or 7 Red chillies 2 teaspoon Turmeric powder Salt to taste Water as required To Grind: 10-12 Red chillies 1 tablespoon coriander seeds 1 tablespoon channa dhal ½ teaspoon fenugreek seeds ½ tablespoon sesame seeds To Temper: 3 tablespoon Sesame oil 3 to 5 Red chillies 1 teaspoon mustard seeds 2 tablespoon channa dhal 1 ½ tablespoon urad dhal 1 teaspoon asafetida PREPARATION: Dry roast the red chillies and other ingredients given in ‘To grind’ list. Then let them cool down and then grind into fine powder and set aside. Soak the tamarind in hot water and extract the juice. METHOD: In a pan add the oil and let it heat. Then add the mustard seeds and let it splutter. Then add the broken red chillies and then add asafetida. Sauté . Then add the channa dhal and urad dhal and let them fry. Then add the curry leaves and sauté. Then add the tamarind juice and salt. Let it boil till raw smell goes off. It will take around 5 to 7 minutes. Then add the ground spice powder and stir well without lumps. Allow it to boil till the gravy thickens and the oil separates. Finally add the roasted peanuts and mix well.  Now puli kaaichal is ready. You can store this in refidgerator for 2 to 3 weeks, In a mixing bowl take the rice and add sesame oil and mix well. Then let the rice to cool completely. Add the prepared pulikaaichal(tamarind puliodarai mix) and mix well. Serve with any thugaiyal or simple papad or chips. VARIATIONS: While roasting you can add ½ teaspoon of pepper and cumin seeds too for extra flavor. Also can add 1 tablespoon of roasted peanuts also while grinding. While roasting, you can add 4 or 5 curry leaves and grind along with other spices. It wll give little different flavor to the rice. Adding peanuts at the end will keep the peanuts crunchier. Else you can add while mixing with the rice. Also you can add a tablespoon of roasted channa dhal while mixing the pulikaaichal wth rice to get crunchier dhals while eating. NOTES: For puliodarai sesame oil will give nice taste and flavor. But you can use any oil as per your wish. While roasting for spice powder you can add a teaspoon of oil to make it faster. While extracting the tamarind juice use less water, because if tamarind extract is thick then the cooking time will be less. You can add sesame seeds with skin to get dark color. Adding sesame oil while cooling down the rice is to make the rice non sticky. Don't mix the prepared pulikaaichal with hot rice, it make the rice mushy some times. Pulisatham will tastes great after 2 or 3 hours of preparation.

VIDEO RECIPE:

STEP BY STEP PHOTOS:

Dry roast the red chillies and other ingredients given in ‘To grind’ list.

Then let them cool down and then grind into fine powder and set aside.

In a pan add the oil and let it heat. Then add the mustard seeds and let it splutter.

Then add the broken red chillies and then add asafetida. Sauté .

Then add the channa dhal and urad dhal and let them fry.

Then add the curry leaves and sauté. Then add the tamarind juice and salt. Let it boil till raw smell goes off. It will take around 5 to 7 minutes.

Then add the ground spice powder and stir well without lumps.

Allow it to boil till the gravy thickens and the oil separates.

Finally add the roasted peanuts and mix well. 

Now puli kaaichal is ready. You can store this in refidgerator for 2 to 3 weeks.

In a mixing bowl take the rice and add sesame oil and mix well. Then let the rice to cool completely.

Add the prepared pulikaaichal(tamarind puliodarai mix) and mix well.

Serve with any thugaiyal or simple papad or chips.

Do try this recipe and please don’t forget to give your feedback in comments.

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