#Medu Vada Variations

[thegourmetpalette]

Medu vada - South Indian Crispy Savory Donut

[nischithdelicacies]

Tantalizing Tamil Nadu: Exploring the Famous Vegetarian Dishes of the South

Introduction:

Tamil Nadu, a state steeped in history and rich traditions, is also home to a diverse and delectable array of vegetarian dishes. The cuisine here is an extraordinary blend of spices, fresh ingredients, and unique cooking techniques, offering food lovers a culinary experience like no other. From hearty breakfasts to festive sweets, Tamil Nadu’s vegetarian dishes are a celebration of flavor, simplicity, and tradition.

In this blog, let’s explore some of the most iconic and beloved vegetarian dishes from Tamil Nadu that have won the hearts of many.

1. Sambar: The Staple of Every Tamil Meal

Sambar is synonymous with Tamil cuisine and is a cornerstone of meals in the state. This tangy, spicy lentil stew is cooked with a variety of vegetables and flavored with tamarind, sambar powder (a blend of spices), and curry leaves. Whether served with rice, idli, dosa, or vada, sambar is an essential part of Tamil meals. Each household often has its own version of this dish, passed down through generations.

Pro Tip: Add a dollop of ghee to your sambar rice for an extra touch of richness.

2. Idli: The Fluffy Breakfast Favorite

No discussion of Tamil cuisine is complete without Idli. These soft, fluffy, steamed rice cakes are a breakfast staple not just in Tamil Nadu but across South India. Made from a fermented batter of rice and urad dal (black gram), idli is typically served with sambar and a variety of chutneys, like coconut or tomato chutney. Light, healthy, and satisfying, idlis are the perfect start to the day.

Fun Fact: Idli is so popular that it has its own special day — World Idli Day is celebrated every year on March 30th!

Pro Tip: Sprinkle some coarse-ground chilli powder liberally over your idlis, dosas, vadas, or even upma for an added kick.

3. Vada: The Crispy Golden Delight

Medu Vada is the perfect crispy counterpart to idli. These deep-fried lentil fritters are crunchy on the outside, soft on the inside, and often shaped like donuts. Medu Vada is usually served with sambar and chutney, making it a classic breakfast combo in Tamil Nadu. It’s also a popular snack, paired with a hot cup of filter coffee in the evening.

Best Enjoyed With: Sambar and coconut chutney for an authentic Tamil experience.

4. Pongal: The Festive Rice Dish

Pongal is both a dish and a festival in Tamil Nadu, celebrating the harvest season. The dish itself, known as Ven Pongal, is a comforting, savory blend of rice and moong dal (split yellow lentils) cooked with ghee, black pepper, cumin, and ginger. It’s soft, creamy, and mildly spiced, making it a popular breakfast option. Sweet Pongal (Sakkarai Pongal) is a festive variation made with jaggery, cardamom, and ghee, often prepared during the Pongal Festival.

Pro Tip: Pair Ven Pongal with coconut chutney and sambar for the ultimate comfort meal.

6. Rasam: The Spicy, Tangy Soup

Rasam is a tangy, peppery soup made with tamarind, tomatoes, and a variety of spices, often including black pepper, cumin, and mustard seeds. It’s a light, flavorful dish that’s often served with rice or enjoyed as a soup. There are many variations of rasam, including Tomato Rasam, Garlic Rasam, and Lemon Rasam, each offering its own unique twist on this staple Tamil dish.

Best For: A warm, soothing dish on a rainy day or as part of a traditional Tamil meal.

Conclusion:

Tamil Nadu’s vegetarian cuisine is a vibrant blend of flavors, spices, and textures, reflecting the region’s deep-rooted culinary traditions. From the comforting simplicity of sambar and idli to the rich, festive flavors of payasam and pongal, the state offers a wide variety of dishes that cater to all tastes. Whether you’re a fan of crispy dosas or enjoy the soothing warmth of rasam, Tamil Nadu’s vegetarian dishes are sure to leave you wanting more.

And also don’t forget check out our authentic and natural spices on Nischithdelicacies

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[ironicallyamusing]

#feeloftheday I do not know why but Sundays I want to eat something which is not mundane. I like the concept of having small amounts of different things on my plate. Like this, different types sauces or dippers (this is what I call them 😜) to go with kanchipuram idils or just plain idli or medu vada these are South Indian snack or breakfast food. Idli- made from a fermented batter of black lentils and rice. Also known as, Steamed rice cake. Kanchipuram idli- is a variation which is linked to temple in Tamil Nadu although the batter is similar but the ingredients and wrapping of the idli in particular leaf gives its unique taste and texture. My favorite. They are steamed for 3 hours. I have to go that temple and have it though. Kanchipuram Idlis are given as prasadam (food which is given to folks usually for free for visiting the temple). Who doesn't like free food? 😁 Medu vada- the doughnut shaped fritter made from black lentils batter is my favorite doughnut ever. Lol. All this with 《Filter Coffee》🥰 just awesome! #bestsundaybrunchever #bestsundaybrunch #brunch #foodfeed #foodlover #foodblogging #foodporn #southindianfood #ricefood #indiansnack #foodphotographyblog #foodyummy #kanchipuram #idli (at Banana Leaf) https://www.instagram.com/p/CJlj-jqM75n/?igshid=wd8iofz57tzn

[thenetionalnews]

Mutton Vadai: Try This Crispy South Indian Snack For Weekend Indulgence

Mutton Vadai: Try This Crispy South Indian Snack For Weekend Indulgence

Vada is a dish that South Indians feel extremely passionate about. Crispy golden-brown vada dipped inside a bowl of sambar paired with spicy and zingy chutneys makes for a lip-smacking treat. The ubiquitous Medu Vada has lent itself to many different variations since the time it was invented; for example, chana dal vada, urad dal, parippu vada, papadam vada and more. So, today, we bring you one…

[sushidips]

What Is Sambar ?

What Is Sambar ?

Sambar is a most integral part of the South Indian cuisine.It is a mix of lentil and vegetable stew made with lentils, tamarind and a unique spice blend called sambar powder. A primary sambar recipe will have a combination or one or two sorts of vegetables together with lentils, tamarind, sambar powder and a few spices.

Sambar, a warm and highly spiced lentil soup with mixed vegetables, is a should have accompaniment for famous South Indian breakfast and lunch recipes like Idli, Dosa, Medu Vada, Steamed Rice etc. It is known as Sambaru in Karnataka, Kuzhambu in Tamilnadu and Sambhar in North India due to distinct dialects but its guidance is same and it calls for cooking steamed/boiled vegetables and lentils with sautéed tomato onion and spicy blend of tamarind, Sambar Masala Powder and sorts of spices. This Sambar Recipe is for preparing the easy and conventional Vegetable Sambar and explains it with Step by using Step Photos and provides tips that will help you customize it to your taste and preference.

Sambar is healthful as well as nutritious. It is rich in protein and additionally other nutrients like vitamins, minerals and so on as its made from each lentils and vegetables. Sambar served with rice or idli makes up for an entire meal.

A precise sambar powder usually yields a very good and engaging sambar. So whilst you make it, attempt to have a terrific fragrant sambar powder. You can also use your favored brand of sambar powder. I make Sambar powder at home and I feel home made sambar powder gives the first-class and ideal flavor in sambar.

Origin of Sambar:

The origin of the dish Sambar is of Tanjavur when the Marathas ruled after defeating the Nayaks.

Some say that Sambar turned into a unintended dish whilst the helper accidently poured tamarind pulp into the Maratha dish Amti.

Some stories say that the dish Sambar become made whilst the Marathas of TN ran quick of Moong Dal and Kokum in the course of the instruction of Amti , they used traditional toor Dal and Tamarind pulp used within the making of of Kulambu.

That day as Shivaji’s son Sambhaji turned into the visitor of honour and consequently the newly prepared dish by using Maratha chefs via the aggregate of elements of Amti and Kulmabu turned into named as “Sambar”.

However later this dish spread all over Southern India with different variations and slight varaible tastes.

What sambar cotains

Sambar often includes sambar powder, a rough spice mix made from roasted lentils, dried whole red chilies, fenugreek seeds, coriander seeds and sometimes asafoetida and curry leaves. Regional variations consist of cumin, black pepper, grated coconut, cinnamon, or other spices.

The veggies, tamarind pulp, sambar powder, turmeric, salt, and asafoetida are boiled together till the greens are half-cooked. Then the cooked lentils Urad dal are added and allowed to cook till the veggies are done. A spice-scented oil is delivered to the cooked sambar for extra taste and tempering, and the dish is served garnished with clean coriander leaves or curry leaves.

The addition of spice-scented oils, made by way of popping mustard seeds and other components in warm vegetable oil, at the end of cooking is a not unusual Indian culinary approach and is known as tempering. A aggregate of mustard seeds, black gram, dried purple chillies, and curry leaves fried in ghee or vegetable oil is one example of severa oil flavourings used for sambar. Some variations consist of additional ingredients consisting of cumin seeds, shallots, fenugreek seeds and asafoetida powder.

This lentils and multi vegetables mixture is a very healthful dish and is served hot with cooked rice or most of the South Indian preparations like idli, dosa, medu-wada, etc.

Sambar Recipe

South Indian lentil stew made with vegetables and spices! This flavorful and spiced Sambar goes well with rice, idli or dosa!

1 tbsp toor dal/arhar dal, pigeon peas lentil

½ tbsp turmeric powder

1 tbsp  salt

3 cups water

1 tbsp  tamarind piece

1 cup hot water

2 tbsp oil

½ cup chopped eggplant

2 carrots, diced

8 drumsticks

½ salt to taste

1 tomato

3 cups water

2 tbsp  sambar powder

2-3 tbsp powdered jaggery

½ tbsp red chili powder

¾ tbsp black mustard seeds

10-15 curry leaves

To a pressure cooker, add the rinsed dal with 1/2 teaspoon turmeric, 1 teaspoon salt and 3 cups (24 oz) of water. Cook for 5 whistles on medium-high flame, then lower the heat to medium-low and let it cook for another 5 to 6 minutes. Once the pressure releases naturally, open the cooker and mash the cooked dal lightly with a potato masher. Set aside. If using an Instant Pot, pressure cook for 9 minutes on high pressure with natural pressure release.

Meanwhile soak 1 tablespoon tamarind piece in 1/3 cup of hot water for 15 to 20 minutes. Then strain the liquid using a strainer. You will get 3 to 4 tablespoons of tamarind water/juice. Set it aside.

In a pan, heat 2 teaspoons oil on medium heat. Once the oil is hot, add the chopped eggplant and cook for around 2 minutes.

Add carrots and frozen drumsticks and 1/2 teaspoon salt and cook for 2 more minutes. Add the chopped tomato and cook for 1 minute.

Then add around 3 cups (24 oz) water and stir.

Add 2 tablespoons sambar powder (or adjust to taste). Also add jaggery powder, and 4 tablespoons of the tamarind water that you had extracted earlier.

Stir in the cooked dal. Also add the kashmiri red chili powder, if using.

Stir everything together and let the sambar simmer on medium heat for 5 to 6 minutes.

For the tempering, heat 1 tablespoon ghee (or oil if you want to keep this vegan), in a small pan on medium heat.

Once the ghee is hot, add mustard seeds and let them pop. Then add the hing and curry leaves for stir for few seconds until leaves turn crisp.

Pour tempering over the simmering sambar.

Serve the sambar hot with idli, dosa or rice!

Use oil in place of ghee in the final tadka to make this recipe vegan.

You can also use a mix of toor and moong dal to make this sambar.

Nutrition FactsSambar% Daily Value*Fat 9g14%Saturated Fat 2g13%Cholesterol 65mg22%Sodium 529mg23%Potassium 473mg14%Carbohydrates 18g6%Fiber 8g33%Sugar 2g2%Protein 18g36%Vitamin A 2800IU56%Vitamin C 29.2mg35%Calcium 37mg4%Iron 2.4mg13%* Percent Daily Values are based on a 2000 calorie diet.

[juilojio753]

Coriander leaves coconut Chutney/ Green chutney. Green coriander coconut chutney recipe with step by step photos. This green cilantro coconut chutney is another variation of chutney that goes well The next day we had this chutney with potato bonda. Firstly rinse the coriander leaves (cilantro).

Coriander coconut chutney, a secret ingredient for perfect green coconut coriander chutney. Me and my hubby's favorite coriander coconut Usually when I make coriander chutney it used to come with a raw, green smell of coriander. Most people love this one as it gets a unique flavor from the fresh coriander leaves used.

Hello everybody, it's Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, coriander leaves coconut chutney/ green chutney. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Green coriander coconut chutney recipe with step by step photos. This green cilantro coconut chutney is another variation of chutney that goes well The next day we had this chutney with potato bonda. Firstly rinse the coriander leaves (cilantro).

Coriander leaves coconut Chutney/ Green chutney is one of the most popular of current trending foods on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They're fine and they look fantastic. Coriander leaves coconut Chutney/ Green chutney is something that I've loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook coriander leaves coconut chutney/ green chutney using 12 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Coriander leaves coconut Chutney/ Green chutney:

{Get 0.25 cup of coriander leaves.

{Take 0.5 cup of shredded coconut.

{Get 10 of curry leaves.

{Take 0.5 inch of ginger.

{Get of Asafoetida/Hing.

{Get 4-5 tsp of oasted gram/ hurigadale.

{Prepare of Oil.

{Get 2 of Green chilies (depending on the spiciness you need).

{Get of For tempering:.

{Make ready of Mustard seeds.

{Get of Urrad dal.

{Get leaves of Curry.

Then add half teaspoon cumin seeds to the hot pan. Get the Ingredient list, step-by-step written, printable and Mobile ready recipe with measurements on my website. Coconut coriander chutney recipe - the best accompaniment for south Indian dishes like idli, medu vada, dosa, uttapam. It is also known as green This chutney is very easy to make.

Steps to make Coriander leaves coconut Chutney/ Green chutney:

1 tsp oil + green chilli + ginger + hing + curry leaves. Sauté it..

Add coconut to the same pan and sauté it..

Mixer: ingredients from step 2 and 1 + salt +roasted gram + water(1 small glass) + coriander leaves. Additionally you can add mint leaves as well. Grind it smooth. Add water bit by bit based on the thickness you like..

Transfer the chutney to a bowl and start preparing the tempering..

Tempering: in a pan add 1 tsp oil + mustard seeds+urrad dal+curry leaves. Once it splutters transfer it to prepared chutney..

Serve this with dosa/idli..

Just grind few ingredients together and the add tempering on top. Take pan off from stove/cook-top and immediately pour tempering over chutney and mix well. Green coconut coriander chutney is ready; serve it as. Green Coriander Coconut chutney is simple and can be prepared quickly. You can serve it with appam, dosa, Uttapam or idllies.

So that's going to wrap this up with this exceptional food coriander leaves coconut chutney/ green chutney recipe. Thanks so much for reading. I am confident that you can make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!

[curutquit]

Delicious sambar dosa with coconut chutney. Paper dosa, indian food, huge paper dosa made in an indian food restaurant. Crispy Masala Dosa Recipe - Tricks & Tips For Dosai with Batter CookingShooking. Grind the grated coconut, ginger, green chilli and coriander leaves along with yogurt, salt and sugar to make a smooth paste.

Masala dosa is a renowned South Indian tiffin snack, not only famous in India but also elsewhere. Many North Indian restaurants are also on the menu list Masala When cooked, place the potato mixture in the center of the dosa and fold it on both sides—the potato mixture. This Coconut Chutney is our favorite accompaniment to go with South Indian tiffin breakfast like dosa and idlis. we are fond of coconut chutney and sambar served with idli, dosa and Coconut chutney is an essential side dish served as a dip with South Indian tiffin breakfast like Idli, Dosa and Medu Vada.

Hello everybody, hope you're having an incredible day today. Today, I will show you a way to prepare a special dish, delicious sambar dosa with coconut chutney. One of my favorites food recipes. This time, I'm gonna make it a bit unique. This will be really delicious.

Paper dosa, indian food, huge paper dosa made in an indian food restaurant. Crispy Masala Dosa Recipe - Tricks & Tips For Dosai with Batter CookingShooking. Grind the grated coconut, ginger, green chilli and coriander leaves along with yogurt, salt and sugar to make a smooth paste.

Delicious sambar dosa with coconut chutney is one of the most well liked of recent trending meals in the world. It is easy, it's fast, it tastes delicious. It's appreciated by millions daily. They are nice and they look fantastic. Delicious sambar dosa with coconut chutney is something that I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook delicious sambar dosa with coconut chutney using 48 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Delicious sambar dosa with coconut chutney:

{Make ready of Dosa batter:.

{Prepare of urad dal (no skin) 3 cups rice flour Pinch sugar Salt.

{Take of Onion Masala:.

{Get of rice bran oil.

{Prepare of cashews.

{Prepare of chana dal.

{Get of mustard seeds.

{Get of turmeric powder.

{Make ready of dried red chiles.

{Prepare of sprig curry leaves.

{Make ready of yellow onions, sliced.

{Take of Potato Masala and Tempering:.

{Get of oil.

{Take of mustard seeds.

{Prepare of chopped fresh cilantro Pinch asafoetida.

{Get of dried red chiles.

{Prepare of boiled potatoes.

{Make ready of curry leaves Salt.

{Prepare of Coconut Chutney:.

{Take of frozen shredded coconut 1/4 cup roasted chana dal.

{Get of dry coconut powder.

{Make ready of Thai chiles.

{Take of small whole tamarind.

{Prepare of resh cilantro.

{Take of Salt ,.

{Get of Oil, for cooking.

{Take of Ghee, for topping.

{Get of Sambar.

{Take of toor dal.

{Get of turmeric powder.

{Get of water.

{Take of drumstick pieces.

{Take of onion, cubed.

{Prepare of tomato, roughly chopped.

{Get of brinjal.

{Make ready of carrot, chopped.

{Take of potato, chopped.

{Make ready of lemon sized tamarind.

{Take of sugar.

{Make ready of green chilli, slit.

{Get of salt.

{Get of turmeric powder.

{Make ready of sambar powder, homemade udupi style sambar powder.

{Get of coconut oil / any cooking oil.

{Get of mustard seeds.

{Take of urad dal.

{Take of curry leaves.

{Get of of hing.

Thin, crispy dosa with delicious sambar and coconut chutney. Dosa come in many varieties, stuffed, sweet or plain, the usual accompaniments are the classical South Indian sambar ( or sambhar), a light, thin stew of spiced vegetables and lentils and cold, fresh coconut chutney. This is a simple and delicious chutney which goes well with all south indian breakfast dishes. In a blender put in all the ingredients for the chutney and blend into a smooth mixture.

Instructions to make Delicious sambar dosa with coconut chutney:

Sambar...... firstly, in a pressure cooker add ½ cup of toor dal with 2 cups of water. also add pinch of turmeric. pressure cook it for 5 whistles. meanwhile, in a small bowl take small half lemon sized tamarind and soak in water. also, prepare and chop veggies like carrot, eggplant, drumstick, onions and tomatoes..

Now, in a large kadai take the tamarind water. to that add 1 tsp of jaggery/sugar along with green chill, salt and turmeric powder. furthermore, add all the chopped vegetables to same mixture. meanwhile, once the dal is cooked mash it well. after 10 minutes, the vegetables should be cooked properly..

Now add the mashed toor dal and bring it to boil. add 2 tsp of sambar powder. mix the sambar powder and bring it to boil. prepare the tempering by heating urad dal, mustard seeds, hing, curry leaves and red chillies. add the tempering to the freshly prepared sambar. finally, sambar is ready..

For the dosa batter:....... Soak urad dal in water for 8 to 12 hours. Wash the soaked lentils and blend in a high-powered blender with 3/4 cup water to a smooth paste. Add rice flour, sugar, salt and 1 1/2 cups water to blend to a smooth paste consistency. Let batter ferment at room temperature 8 to 10 hours..

For the onion masala: Heat the rice bran oil in big saute pan until hot, then add cashews, chana dal, mustard seeds, turmeric powder, red chiles, curry leaves and onions and cook, stirring constantly, over medium heat, until caramelized, about 30 minutes..

Potato masala and tempering: Heat oil in a saute pan until hot, then add mustard seeds. Cook until you hear the crackle, then add cilantro, asafoetida, chiles, potatoes, curry leaves, salt and 1 1/2 cups onion masala..

For the coconut chutney: Add coconut, chana dal, coconut powder, chiles, tamarind seeds, cilantro and salt to a high-powdered blender with water and blend to a smooth paste consistency. Finish by adding a tablespoon of tempering to the coconut chutney..

Heat a cast-iron or nonstick pan over medium heat and season with oil. Once it is hot, take one ladle of dosa batter and spread it from the middle to outer edge of the pan, making sure it is thin. Cook until cooked completely, about 1 minute. Put ghee on top of dosa. Serve with potato masala and coconut chutney and sambar, Repeat with remaining batter..

You can keep the consistency a little coarse and it need not be as smooth as it would. and popular recipe is coconut chutney served with dosa recipes. new dimension to the dosa chutney recipe especially towards the taste and it makes unique from the traditional one. furthermore, some easy tips and variations while preparing dosa chutney recipe. firstly, each hotel may have its. South Indian Sambar recipe or sambhar recipe for dosa, idli or vada with step by step pictures - A delicious lentil recipe made in south indian The chutney is typical south indian coconut chutney. However when I am making this recipe at home I make quick onion tomato chutney and serve it with. Coconut Chutney with Red Chillies - Red Chilli Coconut Chutney - Idli Dosa Side dish Recipe Peanut Coconut chutney with step by step photos and video is a delicious chutney made with Coriander coconut chutney recipe for dosa/idli coconut coriander chutney with step by step pics.

So that is going to wrap this up for this special food delicious sambar dosa with coconut chutney recipe. Thank you very much for reading. I'm sure you can make this at home. There's gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!

[foodtrails25-blog]

Tomato and Carrot Rasam, recipe without rasam powder and dal made  in Instant Pot.

Rasam is thin consistency spicy and tangy soup from South India, flavoured with special spice mix .. Rasam Powder. It is one of the important part of South Indian Meal and is served as digestive drink before meals. Or, as accompaniment with rice . Every household in Southern India states has their own rasam recipe.

Rasam with fresh tomatoes and carrots is gluten-free and vegan friendly. 

I make Rasam in winters or chilly rainy evenings, when we  relish warm soups. It comforts the body and the spices used in it help to keep the body warm and also enhances the digestive fire .

We love to have Rasam like this Tomato Rasam, sometime I add carrots to it for added nutrition like in this recipe or my tomato beetroot rasam . We like to have it as soup along with poppadoms. Kids also love to have garlic bread  along with it. I know an unusual combination, but they just love the garlicky bread with any soup(like Tomato Cilantro and Moong Lentil Soup or  Roasted Red Bell Pepper and Tomato Soup ) or pasta.

Rasam also goes well with steamed rice, idlis(Instant Rawa Idlis) or Medu Vada. We also love the combination of Medu Vada and rasam and I will also like to try these Kanchipuram Idlis recipe by my blogger friend Priya Iyer for a hearty meal of South Indian Platter with Rasam .

Priya blogs at The World Through My Eyes and has lots of amazing traditional Indian and Gujarati recipes. Her food has Gujarati influence as she grew up in the colorful state of Gujarat.

I am linking my post to my Foodie Monday Bloghop group where the theme this week is #RasamRaga suggested by Priya.

How I make Tomato Carrot Rasam without Lentils and Rasam Powder

Traditionally, lentils and special rasam powder(special spice mix) are used to make rasam. But one can always do some variations here and there and adjust the recipe as per one’s preference. It is really quick and easy way where we add fresh ground spices.The aroma of fresh spices makes it more appetizing.

If you like to make this spice mix you can make a small batch , store  in an air-tight bottle and use as required. It can be added to curries too. Double the amount of spices mentioned under spice mix section in recipe card to make easy Rasam Spice mix.

Ingredients and spices used to make Tomato Rasam(in Instant Pot)

Ingredients used in Rasam preparations are very nutritious and beneficial for health. It is widely known now that the spices used in Rasam like Cumin Seeds, Black Pepper, Coriander Seeds are digestive stimulants. It means these enhance the digestive fire and help in digestion of food easily. Fenugreek and other spices lower the cholesterol, blood sugar levels.

Rasam due to it’s highly beneficial  effects on body is also considered as a best home remedy fro seasonal cold cough and fever. Trust me whenever my kids suffer fro any of seasonal infections I also feed them food that helps to fight infection. Some of the other comforting soups that I give my kids love Dhuli Masoor Dal(Red Lentils) , Dal Palak,Lemon and Coriander Soup, along with light Khichdi(Yellow Moong Dal Khichdi) meal.

Ingredients

Fresh Tomatoes, you can use canned diced/peeled  tomatoes or Tomato sauce too but I recommend using fresh ones for the recipe.

Carrots when available else you can skip it. Baby Carrots can also be added in this recipe.

Fresh green Coriander leaves add an extra taste to it and also add on to the nutritive value.

Spices for Easy Rasam Spice Mix.. Coriander Seeds, Cumin Seeds, Fenugreek Seeds and Black Pepper.

Curry Leaves are one of the important ingredient in this recipe. The real flavour comes with tempering of spices and fresh curry leaves. Use dried curry leaves in case you do not have the fresh ones.

  Other ingredients are Green Chillies as per the spice level, dry whole red chilli for tempering.. these are optional and you can skip if you have low spice tolerance. Mustard seeds for tempering.

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I also add 1-2 garlic cloves and small ginger piece, in winters as these are good for immunity against cold and cough.

I didn’t use any green chillies here today, as there were none in refrigerator today. Also, Black Pepper is hot enough for my kids for spice level.

Let’s see now how I make Tomato Rasam(in Instant Pot)

Make Rasam Spice mix. Dry roast all the spices till it gives the aroma.

Cool and crush in motor and pestle or in grinder.

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Roughly chop tomatoes and add fresh coriander leaves, green chilies (optional), ginger  and carrots. Add garlic if using.

Plugin the Instant Pot, Set the Saute Mode on for 10 min. It takes less than this .

Add oil/ghee to inner pot.

When the display monitor shows HOT,  add a tsp of oil , then 2-3 curry leaves and saute for few seconds.

Add chopped tomatoes, carrots, 1-2 tbsp of rasam  spice mix, tamarind paste or water and salt as per taste. Also add 2-3 cups of water.

Cancel SAUTE Mode, close the lid and set the Pressure Cook Mode On for 10  minutes.

Once the timer goes off, after 2-3 mins, do Quick Pressure Release (QPR).Now you can blend it to fine consistency using a hand blender directly in inner pot. Or, use blender and  blend in small batches. Do it carefully as the mixture will be hot. When doing in blender, strain the mixture, retain the water and then add to puree.

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Now switch On the SAUTE Mode again for 5 minutes, let the pureed mixture  come to boil. Add finely chopped fresh cilantro leaves/coriander leaves.

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Meanwhile, prepare tempering. In another small pan or tempering pan, add 1 tsp of oil/ghee, add mustard seeds when seeds crackle , dry whole red chilli , add 4-5 curry leaves. Saute it for few seconds , then add to rasam.

Cancel Saute Mode and cover the lid for another 5 minutes , let all the flavours infuse in it.

Serve hot.

Do try this another Rasam recipe  from my blog.. Apple Rasam with delicious apples and tomato with lentils.

Tomato and Carrot Rasam

Easy Tomato and Carrot Rasam Recipe in Instant Pot, made without Dal(Lentils) and rasam powder.

3 Tomatoes(Medium)

2 Carrots

Tamarind Juice /Tamarind ball (small ball) (or )

Pinch of Asafeotida (Skip for Gluten-free version)

1 tbsp Any good plant based oil or ghee

½ tsp Mustard Seeds

Handful of Fresh Coriander Leaves

5-6 Curry Leaves

Ginger(small piece)

1-2 Garlic Cloves (optional)

Easy Rasam Spice Mix

1 tsp Coriander Seeds

1-2 tsp Cumin Seeds

½ tsp Black Pepper corns

1/4 tsp Fenugreek Seeds

Make Rasam Spice mix. Dry roast all the spices till it gives the aroma.

Cool and crush in motor and pestle or in grinder.

Roughly chop tomatoes and add fresh coriander leaves , green chilies (optional)  and carrots.

Plug-in the Instant Pot, Set the Saute Mode on for 10 min. It takes less than this .

Add oil/ghee to inner pot.

When the display monitor shows HOT, 2-3 curry leaves ,pinch of hing/asafeotida and saute for few seconds.

Add chopped tomatoes, carrots, 1-2 tbsp of rasam  spice mix , tamarind paste or water and salt as per taste.Also add 2-3 cups of water.

Cancel SAUTE Mode, close the lid and set the Pressure Cooker Mode On for 10  minutes.

Once the timer goes off, after 2-3 minutes do Quick Pressure Release (QPR).Now you can blend it to fine consistency using a hand blender directly in inner pot. Or, use blender for sall batches. Do it carefully as the mixture will be hot.

Now switch On the SAUTE Mode again for 5 minutes, let the pureed mixture come to boil.

Meanwhile, prepare tempering. In another small pan or tempering pan, add 1 tsp of oil/ghee, add mustard seeds when seeds crackle , dry whole red chilli , add 4-5 curry leaves. Saute it for few seconds , then add to rasam.

Serve hot.

Skip Garlic for No Onion-Garlic Recipe.

Add a tsp of suagr or honey.maple syrup if you tomatoes are too tart.

Do try this simple and easy Rasam recipe in Instant Pot fro day when you just don’t feel fine  want something comforting or just enjoy as an appetizer before meals.

Make it in big batch for your parties and get togethers. You can also freeze this. Stays good in refrigerator for about 2-3 days. I make it fresh and don’t store it for long.

Do give me feedback on the recipe whenever you make it.

Also say hello to me on my social media accounts.. FB, Pinterest and Instagram.  Do post on my FB page or tag me on Instagram(#foodtrails25) whenever you make it. Pin the recipes for later reference.

If you like my work, then do hit the follow button and subscribe to the blog for updates and new posts.All do share the blog with your loved ones.

Thanks for stopping by!!

  Tomato and Carrot Rasam Tomato and Carrot Rasam, recipe without rasam powder and dal made  in Instant Pot. Rasam is thin consistency spicy and tangy soup from South India, flavoured with special spice mix ..

[srshjshi]

MeduVada Recipe- An Essential South Indian Delicacy

One of the traditional foods of South India, Meduvada is the most preferred dish after Idli and dosa. In literal terms Medu means soft in Kannada language and vada is the fitter. Due to the loaded flavors and healthy versions, South Indian cuisine is popular in different parts of the world. The rich history in the ancient past makes it particularly rated high. Whether it is the festival, ritual or any occasion, Vada is an indispensable part of the cuisine in South India.

The dough of urad dal and rice is fried deep in oil and is served with sambhar and different chutneys. Although it is a very common food, one never feels bored if eating on a regular basis. Hence these are actually included in daily diet food of south Indians. The Meduvada recipe is itself associated with the soft fitter. Well, the softness is highly dependent upon the consistency of the batter.

                                            Meduvada Recipe

Historical background of famous meduvada

As per Vir Sanghvi, Meduvada originated in Maddur town of modern Karnataka. However, it is not certain to what extent it is true. In Maharashtra, it was introduced and popularised by the restaurateurs of Udupi. Slowly and gradually, it became famous all over India and with the change in the palates. There are many significant variations in the dough making.

Meduvada or Vada is a bit crispier outside and softer inside. The softness greatly depends upon the dough used for making it. While grinding the ingredients, it is important to check its consistency. An inconsistent or too sticky or too thin batter might impact Meduvada softness.

Include Meduvada and make a healthy start of the day

Different Meduvada versions which are really tasty:

Soaked or Mosari vada: These types of meduvadas are soaked in hung curd and are tossed with mustard seeds and coriander leaves. In Northern India, it is typically known as Dahi vada.

Masala Vada: Paruppu or masala vada is the popular South snack which is made from Bengal gram instead of black lentils. These are not only crispier than the normal Meduvadas but are also stronger in taste.

Pepper vada: Pepper vada is typically served in the form of Prasad in South India. It is prepared with Lentils and pepper and can be eaten with different chutneys as per one’s choice.

Maddur Vada: It derived its name from Maddur town falling between Bengaluru and Mysore. It is made from the blend of rice, Rava, maida flour and grated coconut, onion and curry leaves.

Being the rich source of protein, Vitamin B and minerals, Meduvada is often regarded as the best snack or breakfast item in India. It is even the best substitute for vegetarians. Moreover, it is the best way to keep digestion in perfect order as it is easy to digest.

[vsplusonline]

This south Indian eatery is the best thing to happen to Mayur Vihar Phase 2 recently

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This south Indian eatery is the best thing to happen to Mayur Vihar Phase 2 recently

Little things make me happy. The little thing that gladdened my heart earlier this week was a tiny eatery in my own neighbourhood. I had spotted it one day, on my way back home. Tiny it may have been, but the name was big, and the message was crystal clear. Here was a place that sold south Indian food.

The name in itself was intriguing. The Madras, it said in bold, and next to it were two intriguing letters: ID. “What’s ID,” I asked the gentleman at the counter. “Idli Dosa,” he replied. This was just my kind of place, I thought, and decided that I had to try it out.

The markets in Mayur Vihar Phase 2 do not have good south Indian eateries. There is one, in the shopping plaza close to my house, but the idlis there are the kind that can only be used if you are in urgent need of a discus. Then, I remember how happy I was when a restaurant called Malabar opened. But the joy was short-lived: It turned out you didn’t get anything from south of South Extension there.

That is why my heart leapt up when I saw The Madras ID. You will spot it the moment you enter Phase 2 from the highway (G6, Ground Floor, Pocket B, Sachdeva Plaza, Plot no, 25, Local Shopping Complex; 9841733280). I will tell you right here and now that this is one of the best things to have happened to my neck of the woods in recent times.

It serves dosas (plain, special with podi, ghee roast, rawa onion, rawa butter and so on) and utthapams (plain, tomato-onion, tomato-onion-paneer and more). It has medu vadas, masala vadas, idlis and coffee. The food is excellent, and the rates are reasonable. It also delivers to areas at a distance of up to 2 km on a minimum order of ₹200.

We asked for plate of medu vada (₹20 for a piece), a masala vada (₹30), ghee idli (₹40), tomato-onion utthapam (₹100) and Mysore masala dosa (₹90). And even though this is all mostly breakfast fare, it served as our dinner. At the end of it, there were three happily sated people.

The vada was incredibly tasty, crispy on the outside, soft within, and flavoured with peppercorn. The ghee idli, stir fried with cumin seeds in a spot of ghee, was simply superb. I tried out a bit of the dosa, which had been smeared with podi, and found it delicious. The masala vada, which is a variation of the North’s dal vada, was crunchy and full of bits of spicy dal. And the utthapam — a large and crisp base topped with soft tomatoes and onions — was out of this world. I got the flavour of the ginger slivers that had been added to it when I tore off a chunk, dipped it in coconut chutney, and popped it into my mouth.

Apart from the coconut chutney, the food came also with a tomato-onion chutney and a coriander-based chutney.

The sambar, filled with juicy bits of onion slices, was neither too runny nor too thick. I had some of the sambar the next day too, with a little bit of rice, and, despite the absence of a papadam, it made for a nice meal.

The Madras ID has my vote. The question ‘ID hai kya’ has taken quite a pleasant turn.

The writer is a seasoned food critic

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[foodtrails25-blog]

Makkajona Garelu recipe or Corn Vada Recipe from Telangana Cuisine | Learn how to make Makka/Makkajona Garelu or Corn Vada Telangana style

Corn Vada, deep fried snack from Telangana Cuisine, are corn fritters  mixed with Chana Dal,rice flour, herbs and spices. In local language these are known as Makka Garelu or Makkajonna Vada.

It tastes best when fresh but you can make it a few hrs(1-2 hrs) ahead of your get togethers or party, and keep in preheated oven till the time of serving. A great party starter that is served with chutneys and tastes great even with ketchup.

Corn Vadas are quite popular in many parts of India, but these are one of the staple snacks in Telangana region.

The State of Telangana

Telangana is a one of the newly formed states in India. It was formed in 2019. The cuisine of Telangana is influenced by neighboring sates  of Maharashtra,Andhra Pradesh, Chattisgarh, Karnataka. Millet are the main grains used in food preparations. Millet based rotis/breads have a special place in Telangana cuisine, which are served with spicy curries. Tamarind and Asafeotida are widely used in food preparation.

To know more about Telangana Cuisine..read here..

The Challange

The theme for October month in my facebook  group, was Telangana Cuisine. My family loves the Pessaratu(Whole Moong Dal Chilla) from Andhra Cuisine.  Medu Vada are also popular in the region and my family loves to have it with chutneys. I decided to make Corn Vada as per the ingredients given to me by my partner for this month Poonam Bachhav .

I met Poonam in blogosphere in one of the blogger’s food group. She blogs at Annapurna where she has lot of healthy bakes and traditional Maharastrian recipes. I like how she writes and explains the recipe, adds pictorial details and takes the picture in a very simple but stunning way.

She gave me two ingredients that I had to include in my dish .. corn and coriander leaves and in turn I too gave her 2 ingredients for her dish.. rice flour and peanuts. Poonam made Sarva Pindi a very popular breakfast recipe from Telangana Cuisine. Do checkout her dish and the blog.

How to make Corn Vada or Makka/Mokkajonna Garelu

Corn Vada recipe has lot of variations. Along with Chana Dal, many people use rice flour or besan for binding.I used rice flour for binding. Curry leaves, onions, ginger and garlic and green chillies are also used as per one’s preference.

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I make Chana Dal Vadas but make with besan. But never added curry leaves. Adding curry leaves gave a nice flavour of to the vada. I also got to know the local name of these vadas in Telangana Cuisine.. Mokkajonna Garelu

To make Corn Vada, fresh seasonal corn is used in India. but you can always used frozen corn. I have used frozen sweet corn that we get in stores here in US.

Method..

Soak Chana Dal/Split Bengal gram lentil, for at least 3-4 hrs.

If using frozen corn, thaw it and soak in water for few minutes.

Drain water from chana dal, add all the ingredients in  grinder and grind to a coarse paste.

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Transfer the paste in a bowl and add rice flour to it.

Give shape like vada , flatten with a hand a little. You can shape it like doughnut with a hole in center. Refer pics below.

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Fry in medium hot oil, till light brown. Do not fry in very hot oil, as vadas with be cooked from outside but will remain raw from inside.

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Serve with chutneys or ketchup of your choice.

Notes.. 

If making ahead for party, make only 1-2 hrs ahead. Heat in oven on preheating mode. Do not heat u microwave as these will turn soggy.

Makka Vada

Corn Garelu recipe or Corn Chana Dal Vada Recipe from Telangana Cuisine | Learn how to make corn Garelu or Corn Vada Telangana style

1 Cup Fresh/Frozen Corn

1/2 Cup Chana Dal/Split Bengal Gram Lentil

1/4 Cup Rice Flour

1/2 Onion(roughly chopped)

1" Fresh Ginger piece

2-3 Garlic Cloves

1-2 Green Chillies (or as per choice)

4-5 Curry Leaves

Fresh Coriander leaves (optional)

1 tsp Cumin Seeds

Salt as per Taste

Soak Chana Dal/Split Bengal gram lentil, for at least 3-4 hrs.

If using frozen corn, thaw it and soak in water for few minutes. 

Drain water from chana dal, add all the ingredients in  grinder and grind to a coarse paste. 

Transfer the paste in a bowl and add rice flour to it. 

Give shape like vada , flatten with a hand a little. You can shape it like doughnut with a hole in center.  

Fry in medium hot oil, till light brown. Do not fry in very hot oil, as vadas with be cooked from outside but will remain raw from inside.

Serve with chutneys or ketchup of your choice

If you haven’t tried yet these delicious corn vadas do give these a try. Perfect for breakfast or evening chai or get togethers.

Other Dal/Lentil based snacks and starters recipes that you will like to checkout out.. Chana Dal and Yam Kebabs, Dal Ke Pakore, Instant Khaman Dhokla.

Do make these easy peasy corn vadas/makka garelu and enjoy with your tea or coffee. Kids to like these and you can serve to them as after school snack or weekend breakfast.

Say Hello!!and  visit my social media accounts.. FB, Pinterest and Instagram. Whenever you make this, do post on my FB page or tag me on Instagram.  Pin the recipes for later use.

If you like my work, then do hit the follow button and subscribe to the blog to get notifications on new posts and share the blog with your loved ones. I promise won’t spam your mailbox 🙂.

Thanks for stopping by and keep coming back!!

      Makkajona Garelu/Corn Vada Makkajona Garelu recipe or Corn Vada Recipe from Telangana Cuisine | Learn how to make Makka/Makkajona Garelu or Corn Vada Telangana style…