Friday, July 29, 2011

Vada Pulao

For the vada batter
Chana dhal 1 cup
Red chilly 4-5
Onion 1 medium
Coriander and curry leaves.
Cumin/Jeera powder 1/2 tsp
Salt as per taste
Oil as required for deep frying.

Other ingredients
Steamed rice 1 cup
Saunf 1/4 tsp
Mixed Vegetables 1 cup
Pudina 12-15leaves
Garlic 2 pods
Green chilly 4
Fresh coconut grated 3 tsp
Cinnamon 1 inch
Cloves 2
Onion 1 medium
Tomato 1 medium
Turmeric 1/2 tsp
Salt as per taste
Oil 2 tsp

Soak chana dhal and red chilly in water for 3 hrs. drain the water and grind the dhal and red chilly to somewhat coarse paste.
Take the ground mixture of dhal and red chilly to a bowl add finely chopped onion, finely chopped coriander and curry leaves, salt and cumin powder and mix well.
Heat oil in a pan and prepare small vadas from the dhal mixture, vada is cooked when it is golden brown. Keep the vadas on an absorbent paper and keep closed.
Wash and clean pudina leaves and grind alongwith fresh grated coconut, 2 green chilly, garlic pods and cinnamon to a smooth paste.
Wash and chop the vegetables into medium size and boil or pressure cook and keep aside, make sure the vegetables are not mushy but soft.
Wash and finely chop onion, tomato and green chilly.
Heat oil in a pan add saunf, cinnamon, cloves and fry for a min or until you get the aroma.
Stir in onion, tomato and green chilly, and saute for 3-4 mins or until onion colour changes and tomato is soft.
Now add the cooked vegetables, ground mixture of pudina, salt and turmeric.
Min everything well and cook on simmer for 4-5 mins until the raw smell goes.
Now add the steamed rice and mix carefully and drop the prepared vadas and mix well.
Serve vada pulao with any raita of your choice.

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