Showing posts sorted by relevance for query thayir-vadai-and-sambar-vadai. Sort by date Show all posts
Showing posts sorted by relevance for query thayir-vadai-and-sambar-vadai. Sort by date Show all posts

Friday, February 27, 2015

Thayir Vadai and Sambar Vadai




Coming to day 2 brunch recipe is our family's favorite thayir vadai and sambar vadai.As my hubby prfers the South Indian style of thayir vadai I make this often and my kiddo loves to eat the plain vadai.
The secret of getting soft and crispy vadas is depends on the the batter.The batter should be ground very well and fluffy.Grinding the batter in a wet grinder results in a fluffy batter but its a time consuming. Mixie ground batter also equally good if its properly grind.
I normally grind the batter previous night and refrigerated if it for breakfast or brunch.All you need is keep the batter in the room temperature for an hour before frying.
For the sambar vadai,here I make a simple sambar with no veggies as we prefer that way for sambar vadai.If you want you can add veggies such as brinjal,carrot,capsicum and potato.I added some freshly ground sambar powder also along with my regular sambar powder. Let's move on to the recipe.........


                     
                                                
                                                                                             Thayir vadai and Sambar Vadai
                                                                  
   Basic Information

   Preparation time 20 minutes
   Soaking time  2-3 hours
   Cooking time 1 hour 15 minutes (including sambar)
   Serves 3-4(generously)
   Makes 15-16 vadas
    


   Ingredients


 For the vadai

Ingredient
Quantity
Whole urad dhal/ulutham paruppu
(without skin)
1 cup 
Green Chilly/pachamilgai
2
Ginger/inji
1 inch
Curry leaves/karivepillai(chopped)
2 sprigs
Salt3/4 tsp
Oilfor frying
Wateras needed
Coriander(finely chopped)2 tbs

 For Thayir vadai(Serves-2)



Ingredient
Quantity
Thick yogurt/thayir
1 cup
Milk/paal
1/4 cup
Salt
1/2 tsp

  For Tempering


Ingredient
Quantity
Mustard seeds/kadugu
1/2 tsp
Asafoetida/perungayam
a pinch
Green chilly(finely chopped)
Curry leaves
few leaves

 For Garnishing


Ingredient
Quantity
Kaara boondi
1- 2 tbs
Grated carrot
1 tbs
Green chilly(finely chopped)
Coriander leaves(chopped)
as needed

For the Sambar Vadai

 To make Sambar


Ingredient
Quantity
Moong dhal/paasi paruppu

1/2 cup 
Toor dhal/thuvaram paruppu
2 tbs
Shallots
10
Tomato(chopped)
1
Sambar powder1 tsp
Tamarind/pulismall
gooseberry size
Green chilly2(slit lengthy)
Coriander(finely chopped)2 tbs
Curry leavesfew leaves
Salt1 tsp
Oil2 tbs



    To roast and grind

Ingredient
Quantity
Red chilly/varamilagai
2
Coriander seeds/dhaniya
1 tbs
Chann dhal/kadala paruppu
1 tsp
Cumin seeds/jeeragam
1/4 tsp
Black pepper/milagu
1/8 tsp
Grated coconut
1 tbs




  For Tempering



Ingredient
Quantity
Mustard seeds/kadugu
1/2 tsp
Asafoetida/perungayam
a pinch
Red chilly(broken)
Urad dhal
1/2 tsp

 For Garnishing


Ingredient
Quantity
Kaara boondi
1- 2 tbs
Chopped onion
1-2 tbs
Green chilly(finely chopped)
Coriander leaves(chopped)
as needed

  
  Method 

    To make vadai
  • Soak the urad dhal for atleast 2- 3 hours,Drain the excess water completely and grind it along with the green chilly to a fine paste with little water.If the batter is too thick to grind sprinkle some water and grind it.Transfer it to a bowl and add 3/4 tsp of salt,chopped coriander leaves,curry leaves and mix it well.

  • Heat a pan with oil and once the oil becomes hot ,wet thehand with water and take a small lemon size of batter.Flatten gently and make a hole in the center.  carefully in the oil.Fry it till it becomes nice and golden.Drain it from the oil.
  • Carefully drop it in the oil.Fry it till it becomes nice and golden.Drain it from the oil.


  To make thayir vadai
  • Whisk the yogurt along with salt and milk,keep it aside.Do the tempering and add it to the yogurt.Take a tbs of yogurt in a bowl and add  around a cup of water and pinch of salt.To this add the fried vadas and let it soak for a minute.

  • Squeeze it gently and arrange it on a tray or serving bowl.Add the yogurt mixture to it and garnish it with chopped coriander.Let it soak it for 1/2 hour and while serving sprinkle the boondi.


  To make sambar
  • Pressure cook the dhals with enough water and cook it for 4-5 whistles in a medium flame.
  • Meanwhile dry roast the given spices except coconut till a nice aroma comes out.Add the grated coconut and mix it well.Put off the flame,after cooling grind it to a bit coarse powder.

  • Once the pressure subsides,mash the cooked dhal well and extract the tamarind.Keep it aside.Heat a pan with oil and do the tempering with the ingredients,add the shallots,green chilly curry leaves.Saute it till shallots/onion becomes translucent.Add in the chopped tomato and cook it until mushy.Now add in the sambar powder and salt,add around 2 cups of water and let it boil
  • At this stage add the cooked,mashed dhal and let it boil for 5-6 minutes in a medium flame.Now add in the tamarind extract and allow it for one boil.Finally sprinkle the ground spice powder and let it boil for couple of minutes.Add in the chopped coriander leaves and put off the flame.


  • Sambar is ready


  To make sambar vadai  

  • Take 1/4 cup of sambar in a bowl and add around 1/2 cup of boiling water and pinch of salt,keep it aside. After the vadais are fried add the fried vadais to it and let it soak for a minute.Squeeze it gently and arrange it in a bowl or serving platter.Pour in hot sambar to it and garnish with chopped coriander leaves and onion.

  • Serve it warm.







  •  After adding the salt to the batter mix it well vigorously to incorporate air to get a fluffy batter.
  •  Whisk the yogurt well to get a smooth consistency.
  • The yogurt should be fresh and not too sour.
  • For the sambar you can add chopped veggies such as brinjal,carrot after the onion becomes transparent.
  • For the sambar vadai the sambar needs to be hot while adding the vadais.
  • Since my smabar powder has turmeric powder so  i didn't use it,otherwise add a pinch of it.

Enjoy..........................................


Check out my fellow bloggers participating in Blogging Marathon #49 here.






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Sunday, April 27, 2014

Arusuvai Sappadu - Tamilnadu Special


In our food odyssey journey we are stopping at Tamilnadu,my native state.The Tamilnadu cuisine is famous for its distinct flavors and each district and community has its own signature recipes.
The food culture varies from district to district and Thalavaalaillai Sappadu/virundhu is famous all over Tamilandu and food is served in an order with so many delicacies.
As my grandparents are from different districts,(kongunadu,chettinadu,tiruvarur)the food in my house is a mixed of all the districts.
Today's spread is one what we make it Tamil New Year and the specialty of this spread is,it has all the six tastes served along with mukkani(three fruits-Mango,banana,jack fruits).
The six tastes are
1.Innipu - sweet -Jaggery
2.Pulipu - sour -Mango,Tamarind
3.Kasappu - bitter-Bittergourd
4.Uvarpu - salty-Salt
5.Thuvarpu-tart/astringent- Raw banana
6.Kaarpu/karam-spicy-Red and green chilly

As I made this on new year day which was a weekday here I couldn't take the step wise pictures,since Hubby was for lunch by 1 o'clock.Will update the pictures soon.
I wanted to share some breakfast thali which we make it on auspicious days but due to lot of other personal work couldn't share you.
For the auspicious days,we make sweet,idly,2 types of chutney either pongal or kichadi.Today I shared you the semiya kesari which we make it often for breakfast or evening tiffin.Let's move on to the recipes.....................




The lunch thali is of

Lemon rice
White rice
Paruppu,nei
Sambar
Rasam
Mangai Pachadi
Avarakkai poriyal
Vazhakkai varuval
Passiparuppu payasam
Thayir
Masala Vadai
Paavakkai Chips
Mango


Yelumichai Sadam/Lemon Rice


Ingredients
IngredientQuantity
Basmathi /sona masoori rice1 cup
Lemon Juice/yellumichai chaaru3-4 tbs
Green chilly/pachamilagai3 (chopped)
Ginger/inji(chopped)1/2 inch
Red chilly/vara milagai 2(broken)
Peanuts/verkadalai1 tbs
Cashews/mundiri4-5(broken)
Turmeric powder/manjal podi1/8 tsp
Salt1 tsp
Oil1 tbs


For the tempering

IngredientQuantity
Mustard seeds/kadugu1/2 tsp
Urad dhal/uluthamparuppu1 tsp
Channadhal/kadalaparuppu2 tsp
Asafoetida/perungayama pinch

Method

  • Cook the rice in the pressure cooker or electric cooker along with a pinch of salt,separate the grains and add the sesame oil.Let it cool down completely.
  • Meanwhile heat a pan with the oil and splutter the mustard seeds,add the urad dhal,channna dhal,cashews,peanuts and asafoetida one by one.Add the green chilly,chopped ginger red chilly,curry leaves and toast it for a minute.
  • Add the salt and turmeric powder,mix it well.Put off the stove and add the lemon juice. 
  • Stir it well to get everything blend.Add this mixture to the rice and mix it gently.
  • Lemon Rice is ready.


Kathirikkai,Murungaikkai Sambar


Ingredients

IngredientQuantity
Toor dhal/thuvaram paruppu1/2 cup
Eggplant/kathirikkai(sliced)3-4 
Drumstick/murungaikkai10 (1 inch piece)
Onion1(medium size)
Tomato1 (chopped)
Sambar powder1 tbs
Tamarind/pulibig goosebery size
Turmeric powder/manjal podi1/8 tsp
Salt11/2 tsp
Oil1 tbs
For the tempering

IngredientQuantity
Mustard seeds/kadugu1/2 tsp
Urad dhal/ulutham paruppu1 tsp
Cumin seeds/jeeragam1/4 tsp
Asafoetida/perungayama pinch
Dried red chilly/varamilagai1(broken)


Method

  • Pressure cook the toor dhal for 4-5 whistles or till it cooks mushy and mash it with a ladle.Extract the tamarind and keep it aside.
  • Heat a pan with a tsp of,saute the onion and tomato for couple of minutes.
  • Add in the sliced eggplants and drumsticks and give it a mix,now add in the sambar powder.
  • Mix it well and add around a cup of water and cook till the veggies gets are 3/4th done.
  • Add the mashed dhal and tamarind water,let it boil for another couple of minutes.
  • Now do the tempering separately in the remaining oil and add it to the sambar.
  • Finally sprinkle the coriander leaves and put off the flame.
  • Kathirikkai,murungaikkai sambar.






Avarakkai poriyal/Broad beans Poriyal


Ingredients

IngredientQuantity
Avaraikkai/broad beans11/2 cups(chopped)
Shallots/chinna vengayam3-4 (chopped)
Mustard seeds/kadugu1/2 tsp
Urad dhal/ulutham paruppu1 tsp
Red chilly/varamilagai2 (broken)
Coconut(grated)2-3 tbs
Salt3/4 tsp
Oil2 tsp

Method

  • Heat a pan with oil do the tempering with mustard seeds and urad dhal,add in the broken red chilly and saute the onion for a minute.
  • Then add in the chopped broad beans and saute it for couple of minutes.
  • Sprinkle 2 tbs of water and add in the salt,cook it covered in a medium flame for 5 minutes or till the vegetables gets soft.
  • Add the grated coconut and mix it well and put of the flame.
  • Avaraikkai/broad beans poriyal is ready.

Payatham Paruppu Payasam/Moong dhal Payasam


Ingredients

IngredientQuantity
Moong dhal/paasi paruppu1/2 cup
Jaggery/vellam3/4 cup
Coconut milk(thick)1/2 cup
Cashews/mundiri(broken)2tbs
Cardamom powder1/8tsp
Coconut bits(optional)1 tbs
Salta pinch
Ghee2 tsp
Edible camphora mustard size
Method

  • In a pan dry roast the moong dhal in a medium flame till a nice aroma comes out and becomes golden.
  • Pressure cook it with enough water for 3-4 whistles in a medium flame.
  • Meanwhile melt the jaggery and strain it,fry the cashews and coconut bits in the ghee and keep it aside.
  • Once the pressure subsides dd the jaggery syrup and let it cook for 2-3 minutes.
  • Add the coconut milk and let it cook for one boil only.
  • Put off the flame add the fried cashews,cardamom powder and edible camphor and give it a mix.
  • Serve it warm.
Masala Vadai/Paruppu Vadai



IngredientQuantity
Channa dhal/kadalaparuppu1 cup
Red chilly/varamilagai2
Green chilly /pachamilagai2-3
Fennel seeds/sombhu1 tsp
Ginger/inji1 inch 
Garlic/poondu2 cloves
Onion(finely chopped)1(medium size)
Curry leaves/karivepillai1 sprig(chopped)
Coriander leaves/kothamalli1tbs(chopped)
Salt11/4 tsp
Oilfor deep frying

Method

  • Grind the channa dhal,red chillies,green chillies,ginger,garlic and fennel seeds to a coarse batter by sprinkling little water as needed.
  • Transfer it to a bowl,add in chopped onions,curry leaves and coriander leaves,mix it well.
  • Take a small lemon sized, flatten it  and fry it in the oil in a medium flame till it becomes golden and crisp.
  • Serve it warm.

Semiya Kesari/Vermicelli Kesari



Ingredients

IngredientQuantity
Semiya/vermicelli3/4 cup
Sugar/sakkarai1/2 cup
Ghee/nei3 tbs
Cashews/mundiri1 tbs
Cardamom powder/ellakai1/8 tsp
Orange food colorfew drops
Hot water1 cup

Method


  • Boil the water and fry the cashews in a tsp of ghee to a golden color.
  • Heat a pan with 1 tbs of ghee and roast the vermicelli in a medium flame till it becomes golden,to this add the boiling water and cook it covered till the vermicelli becomes soft and coked completely.
  • Add the food color and sugar to it,mix it well.
  • Add the remaining ghee and cook it till it becomes thick.
  • Put off the flame and sprinkle the cardamom powder,add the fried cashews and mix it well.
  • Serve it warm.


Enjoy...........................................................









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