Murungai keerai vadai (tamil)

Name: Murungai keerai vadai (tamil)
Total time: 1800 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 1/2 cupRice; 1/2 cup whole urud; 1 cup moong; 1/2 cup horse gram; 1/2 cup toor; 1/2 cup channa Bengal gram dal; 5 Spicy red chilies; 1 inch Ginger, peeled; 2 tbsp Corn flour; 1 tsp Spice mix (omum, coriander, cumin, pepper mixed, roasted and powdered); 1 tsp hing powder; 1/4 tsp turmeric powder; 1/2 cup Coriander, finely chopped; 1/4 cup curry leaves; 1 cup drumstick tree leaves; 1/2 c onion finely chopped; 1/2 tsp baking soda; as required Salt; as required requiredPeanut) oil, to fry

Lakshmi Sridharan Ph D @cook_19872338

USA

#SIS

Moringa tree is nature's gift to us to keep ourselves healthy. It is like karpaga virusham. All parts of tree are edible and loaded with rich nutrients #SIS

#SIS

Moringa tree is nature's gift to us to keep ourselves healthy. It is like karpaga virusham. All parts of tree are edible and loaded with rich nutrients #SIS

Lakshmi Sridharan Ph D @cook_19872338

USA

#SIS

Moringa tree is nature's gift to us to keep ourselves healthy. It is like karpaga virusham. All parts of tree are edible and loaded with rich nutrients #SIS

#SIS

Moringa tree is nature's gift to us to keep ourselves healthy. It is like karpaga virusham. All parts of tree are edible and loaded with rich nutrients #SIS

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Ingredients

30 mins

5 servings

1/2cupRice
1/2 cupwhole urud
1 cupmoong
1/2 cuphorse gram
1/2 cuptoor
1/2 cupchanna Bengal gram dal
5Spicy red chilies
1 inchGinger, peeled
2 tbspCorn flour
1 tspSpice mix (omum, coriander, cumin, pepper mixed, roasted and powdered)
1 tsphing powder
1/4 tspturmeric powder
1/2 cupCoriander, finely chopped
1/4 cupcurry leaves
1 cupdrumstick tree leaves
1/2 conion finely chopped
1/2 tspbaking soda
as requiredSalt
as requiredrequiredPeanut) oil, to fry

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Steps

30 mins

1

Collect the necessary ingredients. Place near the cooking area
2

Collect the necessary ingredients. Place near the cooking area
3

Remove stalks of drumstick leaves, finely chop into small pieces.
Soak rice and pulses in a bowl with plenty of water for 2 hours. Drain the soaked material. Grind the soaked ingredients in a blender with ginger, chilli and very little water. It should be thick; take it out and put it in a bowl.
Add all the spice powders. Add moringa leaves, coriander leaves, corn flour and mash well with clean hands. Add baking powder, mix. Rest for 30 minutes. Add salt to the batter just before frying.
4

Heat oil in a kadai over medium high heat. Grease your palm. Take 2tbsp batter, flatten it. Gently drop it inn the hot oil. I usually fry 4-5 vadas at a time. With the spider spoon, swirl for uniform frying. Once golden brown on both sides, remove from the oil. place on a paper towel. If you break it, you will know if it is cooked completely. Once the paper towel removes the oil from the surface of vada, place them on a plate. I could make 10 vadas.
5

Vada is a healthy food rich in protein and minerals. Serve with your favorite chutney to taste. Vada Payasam is a good combo. You can have it as a tea time snack Enjoy
Tips. Use oil with high smoking point. Peanut oil has high smoking point. 450 F. 232 C It will not degrade in hot oil. Degradation of oil is not good for health. Do not fill the kadai to the brim. Using the same oil again and again is not good for health

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Lakshmi Sridharan Ph D @cook_19872338

on July 10, 2022 17:50

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography