Resepi Vadai Ulundu Sugu Pavithra

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Medu Vada or Ulundu Vadai (in Tamil) is a delicious and nutritious snack that can easily become a favorite of anyone who tries it. It's a South Indian staple that's crispy on the outside, soft on the inside, and has a perfect balance of spices that packs a punch. This Pulihora recipe is a great addition to the Medu Vada, it's a tangy and spicy rice dish that pairs perfectly with it. Let's get started to learn how to make these scrumptious dishes.

Medu Vada Recipe

Ingredients

  • 1 cup urad dal (skinless black gram)
  • 1/4 teaspoon asafoetida (hing)
  • 1 teaspoon cumin seeds
  • 2 tablespoons chopped curry leaves
  • 2 green chilies, chopped
  • Salt to taste
  • Oil for frying

Instructions

  1. Rinse and soak the urad dal in water for 4 hours.
  2. Drain the water and grind the soaked dal, asafoetida, and salt into a fine paste using very little water.
  3. Take the batter out in a bowl and add curry leaves, cumin, and chopped green chilies. Mix well.
  4. Heat the oil in a heavy-bottomed pan or a wok.
  5. Wet your hands and take about two tablespoons of the batter. Flatten it with your fingers and make a hole in the center.
  6. Slowly drop it into the hot oil and fry on medium flame till golden brown.
  7. Take out the vada with a slotted spoon and keep it on a kitchen towel to absorb excess oil.
  8. Repeat with the rest of the batter.
  9. Serve hot with coconut chutney or sambar.

Pulihora Recipe

Ingredients

  • 1 cup rice
  • 2 cups water
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • A pinch of hing (asafoetida)
  • 2 teaspoons chana dal
  • 2 teaspoons urad dal
  • 1 green chili, slit
  • 2 tablespoons peanuts
  • 1 sprig curry leaves
  • 2 tablespoons oil
  • 1 teaspoon salt

Instructions

  1. Cook the rice and let it cool in a wide bowl.
  2. Heat oil in a pan and add mustard seeds.
  3. When the seeds splutter, add cumin seeds, chana dal, and urad dal. Fry until the dal turns golden brown.
  4. Add the peanuts and curry leaves and fry for a minute.
  5. Add turmeric, asafoetida, and green chili. Sauté for 30 seconds.
  6. Remove from heat and let it cool.
  7. Add the seasoning to the rice and mix well.
  8. Check for salt and add more if needed.
  9. Enjoy with Medu Vada.

Medu Vada with Pulihora is a match made in heaven. The crispy vada and tangy rice dish complement each other well, and the flavors come together to create an explosion in your mouth. These dishes are perfect for a snack, breakfast, or even a light lunch. Try these recipes at home and get a taste of South India.

Resepi Vadai Ulundu Sugu Pavithra

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