Parippu Vada

Ingredients :

Red gram(Thuvaraparippu) - 2 cups
Masoor dal - 1 cup
Curry leaves - 2 stems
Onion - As reqd
Ginger - As reqd
Green chillies - As reqd
Asafoetida powder(Kayam) - As reqd
Red pepper powder - As reqd
Salt - As reqd
Oil for frying

Preparation :

1)Wash and soak dal separately for four hours. 2)Drain the dals in a colandar for 1 hour. There should be hardly any water left on the dal. If the dal is too wet, the vada will break apart. 3)Pat the dal dry with a paper towel. 4)With a food processor, the grinding will be easy. Grind the dals separately and make a paste. 5)In the last portion of your grinding (if you have a food processor), add the onions, ginger and curry leaves, so they get minced further. 6)Mix well the whole mixture. 7)Add asoefetida powder, salt and powdered red pepper for taste. 8)Shape into patties and deep fry till Parippu Vada (Dal Vada) become golden brown. :- Parippu Vada (Dal Vada) is ready. :- Serve Parippu Vada (Dal Vada) with coconut chutney

Uzhunnu Vada

Ingredients :

Black gram(Uzhunnuparippu) - 400 gm
Raw rice(Pachari) - 4 tsp
Black pepper - 15 nos
Green chillies - 7 - 8 nos
Ginger - 1 1/2" piece
Asafoetida(Kayam) - 1/2 tsp
Coriander leaves(chopped) - 3 tsp
Curry leaves - 12 nos
Salt - As reqd
Oil for deep frying

Preparation :

1)Soak black gram with raw rice and pepper for 4 hrs. 2)Cut green chillies, ginger, coriander leaves and curry leaves into very small pieces. 3)Grind black gram with as much less water as possible. 4)Add salt and asafoetida while grinding. :- The batter should be too thick to stick on hands. The blackgram should not be ground too nicely. It should be a little rough. 5)Remove the batter into a bowl and add chopped green chillies, ginger, peppercorns, coriander leaves and curry leaves. 6)Heat oil in a fry pan. 7)Apply cold water on your left hand and put a little batter of the size of a lemon on it. 8)Press it softly to get a flat round shape. 9)Make a hole in the middle with wet finger. 10)Place them in the hot oil and deep fry. 11)Repeat the procedure for the remaining batter. :- Serve with sambar or chutney. :- If the hands are dry, the batter will stick on to your hands. So make sure your hands and fingers are wet.

ARBI PICKLE

Ingredients:

1/2 kg arbi

2 teaspoons ground methi seeds

4 1/2 teaspoons ground spices

4 teaspoons ground aniseed

3 teaspoons Red chili pepper (Lal Mirchi)

4 teaspoons Salt (Namak)

1 1/2 cups Vinegar (Sirka)

juice of 2 Lemons (Nimbu)

1 1/2 cups Mustard Oil (Sarson Ka Tel)

1/4 teaspoon nutmeg

1 small piece mace

How to make arbi pickle:

• Boil the arbi in salted water until nearly tender.
• Drain and cool.
• Peel and press a little.
• Fry the arbi in hot oil until brown. Remove from the fire, add vinegar, ground spices, aniseed, Red chili pepper , methi, salt, lemon juice.
• Grated nutmeg, mace and cook till it leaves its oil.
• Cool and put in an airtight jar. Serve after two days.
• This pickle can be kept for 15 days in summer and two months in winter.