Mendu Vada recipe|Mendu Vada recipe with Tomato rasam|#menduvada #tomatorasamrecipe #southindian

Mendu Vada recipe



Mendu Vada (also known as Medu Vada) is a
popular South Indian snack made from urad dal
black gram). Here's a simple recipe for making

Mendu Vada:

Ingredients:
1 cup urad dal (split black gram)
1-2 green chilies
2 inch plece of ginger
AT few curry leaves
chopped coriander leaves
Salt to taste
Oil for deep frying
Instructions
Soaking the dal:
Wash the urad dal under running water until the
water runs clear. Soak the urad dal in enough
water for 2 hours .This helps in easy grinding.
Grinding:
Drain the soaked dal and transfer it to a blender or
food processor. Grind it to a smooth paste with
Ginger and chill adding very little water as
needed. The batter should be thick and fluffy.
Transfer the batter to a mixing bowl.
Preparing the batter.
Add cuming seed and salt to the batter. Mix well
to combine all the ingredients uniformly
Shaping the vadas:
Heat oil for deep frying in a kadai or frying pan
over medium heat.
Wet your hands with water to prevent the batter
from sticking. Take a smallportion of the batter
on a strainer and flatten it slightly on your palm.
Make a a hole in the center with your thumb to give
it the traditional Mendu Vada shape.
Gently slide the shaped vada into the hot oll
Frying:
Fry the vadas in batches, turning occasionally.
untilthey turn golden brown and crispy on all
sides. Ensure the oil is not too hot; otherwise, the
vadas may brown too quickly without cooking
through.
Draining and serving
Serve hot Mendu Vadas with coconut chutney and tometo rasam.


For Rasam:
½ cup toor daal
8-10 medium tomatoes, chopped
1 tbsp red chilli powder
tbsp coriander powder
14 tsp turmeric
sambhar masala
salt to taste
2-3 cup water
Chopped coriander leaves for garnish
tamarind.jaggery (tamarind pulp)
For Tempering:
1 tablespoon ghee
1 teaspoon mustard seeds
A pinch of asafoetida (hing)
Few curry leaves
Prepare Tamarind Extract:
Soak the tamarind and jaggery in 1/2 cup warm
water for about 10-15 minutes. Squeeze and
extract the pulp. Strain and discard the solids,
keeping the tamarind extract aside.
Cook dal:
In a pressure cooker add dal, tomatoes, Salt and
water,cook untill4-5 whistle. release the air and
blend allingredients together,add all spices.
tamarind pulp.

Prepare Tempering
Heat ghee in a small pan. Add mustard seeds and
let them splutter,asafoetida, and curry leaves
Add Tempering to Rasam:
Pour the tempering over the rasam. Stir well to
incorporate the flavors.

Garish and Serve:
Garnish with freshly chopped coriander leaves.


Coconut chutney recipe

1 cup grated fresh coconut
1/2 cup fresh coriander leaves chopped
1/4 cup peanuts
1-2 green chilies
1 inch plece of ginger, chopped
1/2 cup thick curd
1 tablespoon lemon juice
Salt to taste
Water, as needed for blending

Prepare the Ingredients:
In a mixer grinder combine grated coconut,
chopped coriander leaves, peanuts, green chilles,
chopped ginger, and salt.
Add thick curd and lemon juice to the blender.
Blend to a Smooth Consistency:
Blend everything together until you get a smooth
and creamy texture. If needed, add a little water to
adjust the consistency. The chutney should be
thick yet pourable
Adjust Seasoning
Taste the chutney and adjust salt and lemon juice
according to your preference. Add more green
chilies for a spicier chutney
Transfer the coconut chutney to a serving bowl.
#menduvada #southindianfood
#tomatorasamrecipe #menduvada
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