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
Chicken ghee roast is a popular dish from the Mangalorean cuisine. It is a spicy and tangy dish that is made with chicken, ghee (clarified butter), and a blend of spices. Here's a recipe to make chicken ghee roast: Ingredients: 1 kg chicken, cut into pieces 2 tbsp ghee (clarified butter) 1 tbsp oil 2 tbsp ginger-garlic paste 2 onions, finely chopped 2 tomatoes, finely chopped Salt to taste 1 tsp sugar 1/2 cup tamarind juice Curry leaves Coriander leaves, chopped for garnish For the spice mix: 10-12 dry red chillies 1 tbsp coriander seeds 1 tsp cumin seeds 1 tsp fennel seeds 1/2 tsp fenugreek seeds 1 tsp peppercorns 4-5 cloves 1 inch cinnamon stick 1/2 tsp turmeric powder Instructions: Dry roast all the spices listed under the "spice mix" section until they release their aroma. Let them cool down and then grind them into a fine powder. Heat ghee and oil in a pan, add ginger-garlic paste and sauté for a minute. Add chopped onions and sauté until they turn translucent. Add