Ingredients for Vada: 2 cups of urad dal (split black lentils) 1 tablespoon of rice flour 1 teaspoon of salt 1 teaspoon of cumin seeds 1 teaspoon of grated ginger Oil for deep frying Ingredients for Chutney: 1 cup of fresh coconut, grated 2 green chilies, chopped 1 tablespoon of roasted chana dal 1 tablespoon of tamarind paste Salt to taste Water as needed For tempering: 1 teaspoon of oil, 1 teaspoon of mustard seeds, 1 teaspoon of urad dal, 1 dried red chili, and a few curry leaves Instructions: For Vada: Soak the urad dal in water for 4-6 hours. Drain the dal and grind it to a smooth paste with a little water. Add rice flour, salt, cumin seeds, and grated ginger to the dal paste and mix well. Heat oil in a deep frying pan over medium heat. Take a small amount of the dal mixture and shape it into a ball. Flatten it slightly and make a small hole in the center. Carefully add the vadas to the hot oil and fry them until they are golden brown and crispy. Remove them from the oil and place
To make Gongura Chicken Biryani restaurant style, you will need the following ingredients: Gongura (sorrel) leaves, finely chopped Chicken, cut into medium pieces Basmati Rice, soaked for 30 minutes Onion, sliced Tomatoes, chopped Ginger-Garlic paste Green chilies, chopped Yogurt Spices: cumin, coriander, red chili powder, turmeric, garam masala Ghee or oil Lemon juice Coriander leaves, chopped Mint leaves, chopped Saffron soaked in milk Instructions: Heat ghee or oil in a pan and fry the onions until golden brown. Add ginger-garlic paste, green chilies and fry for a minute. Add chopped tomatoes and cook until they are soft. Add the chicken pieces, chopped gongura leaves, spices, and yogurt. Cook until the chicken is almost done. In a separate pot, boil water and add the soaked basmati rice. Cook until 3/4th done. In a large pot, layer the rice and chicken mixture alternatively. Sprinkle lemon juice, coriander leaves, mint leaves, and saffron milk on top. Cover the pot and cook on low