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Vada and Chutney Recipe

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
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Poori And curry Recipe



Ingredients for Poori:


  • 2 cups of whole wheat flour

  • 1 teaspoon of salt

  • 1 teaspoon of oil

  • ¾ cup of warm water

  • Oil for deep frying


Ingredients for Curry:


  • 2 large potatoes, peeled and diced

  • 1 large onion, chopped

  • 1 tablespoon of oil

  • 1 teaspoon of mustard seeds

  • 1 teaspoon of cumin seeds

  • 1 teaspoon of turmeric powder

  • 1 teaspoon of coriander powder

  • 1 teaspoon of red chili powder

  • Salt to taste

  • 1 cup of water

  • Fresh coriander leaves, chopped for garnish

Instructions:


For Poori:

  1. In a large mixing bowl, combine the whole wheat flour, salt, and oil.

  2. Gradually add warm water and knead the dough until it is soft and smooth.

  3. Cover the dough and let it rest for 15 minutes.

  4. Heat the oil in a deep frying pan over medium heat.

  5. Divide the dough into small balls and roll them into 3-4 inch circles.

  6. Carefully add the pooris to the hot oil and fry them until they are golden brown and puffy.

  7. Remove them from the oil and place them on paper towels to drain excess oil.


For Curry:


  1. Heat oil in a pan and add mustard seeds and cumin seeds. Let them splutter.

  2. Add chopped onions and sauté until golden brown.

  3. Add potatoes and mix well.

  4. Add turmeric powder, coriander powder, red chili powder, and salt. Mix well.

  5. Add water and bring the curry to a boil.

  6. Cover the pan and let the curry simmer for 15-20 minutes or until the potatoes are cooked through.

  7. Garnish with fresh coriander leaves and serve with hot pooris.


Enjoy your delicious poori and curry!


 

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