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
Here's a recipe for Paya Soup:
Ingredients:
- 1 lb sheep or goat trotters (paya), washed and chopped into 1-inch pieces
- 8 cups water
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 cloves garlic, minced
- 1 tsp ginger paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp turmeric powder
- Salt, to taste
- 1 tbsp oil
- Fresh cilantro leaves, for garnish
Instructions:
- In a large pot, add the chopped paya and water and bring to a boil. Reduce the heat and let the paya simmer, covered, until it is tender, about 1-2 hours.
- In a separate pan, heat the oil over medium heat. Add the chopped onion and cook until golden brown, about 5-7 minutes.
- Add the minced garlic and ginger paste and cook for 1 minute, until fragrant.
- Add the chopped tomatoes and cook until they are soft, about 5 minutes.
- Add the cumin powder, coriander powder, turmeric powder, and salt to the pan and cook for another 1 minute.
- Pour the cooked onion and tomato mixture into the pot of paya and stir to combine.
- Let the paya soup simmer for another 10-15 minutes, until the flavors have melded together.
- Serve hot, garnished with fresh cilantro leaves.
Enjoy your delicious Paya Soup!
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