Vada’s exquisite flavor and deep aroma brought to perfection over the centuries, evoke and accentuate the subtlest nuances of taste. Its warm appeal have long been artfully used in a cuisine which demands that the eye as well as the palate find satisfaction. Its gritty, yielding texture has been prized for being addictive in nature and gentle on the tongue. Vada varieties are many in South India, and masala vada is one of the most popular and my favorite. Composed of chana dal and spices, grounded and fried, held with the fingers, vadas are eaten like a snack or part of the main meal with much gusto.

There are several versions of masala vada and the following is from my home, a basic vada recipe without onions.

Masala Vada
(for about 16 to 18 vadas)

Ingredients:
2 cups, Chana dal (sanaga bedalu)
6 dried red chilli, about 2-inches long each
1/2 teaspoon each- cumin and ajwan (vaamu)
1 teaspoon, salt
1 or 2 sprigs of fresh curry leaves
1×1 inch piece of fresh ginger, skin peeled, coarsely chopped
Peanut oil, about 3 cups to deep-fry the vadas

Method:
1. Soak chana dal in water for at least 4 hours. Strain dal to remove water. In a clean cloth or kitchen towel, spread the dal to air-dry for about 30 minutes. This helps to make the masala vadas properly and they absorb very little of oil in which they are fried.

2. Keep a fistful of chana dal on the side. Take the remaining dal in a blender or food processor or in a mortar. Add dried chilli, cumin, ajwan, salt, curry leaves and ginger pieces. Process the ingredients until they form a coarse mixture. Don’t grind too smooth. Transfer the mixture to a bowl. Add fistful of chana dal we kept aside to the mix and combine well. Coarse texture and intact chana dal are the two essential elements in a memorable vada experience. (The batter can be made in advance and refrigerated before frying.)

3. Form the mixture into one to two inch round patties of about half-inch thickness. Heat oil and fry the patties to golden color in batches. This is traditional method. Alternatively, fry the vadas on a lightly oiled skillet until they are lightly browned on both sides.

Serve the vadas hot as a tasty snack or part of the vindu bhojanam. They stay good for a week when refrigerated.

Masala Vada for Manchi(u) Roju

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Cabbage
Carrot
Coconut
Chana dal
Curry leaf Tadka

The 5 C’s. When combined and cooked together would create an A+ dish.

This great cabbage curry is a childhood favorite. The refreshing flavor of a full-grown fall cabbage is accentuated by the addition of carrot and coconut sweetness, nutty chana dal crunchiness and curry leaf tadka’s ethereal aroma.

Served over couscous, chapati or rice, the 5 C’s makes a delicious and complete meal. It’s great all on its own too. This quick and easy recipe will be even more convenient if a mandoline or food processor is used to shred the cabbage and carrots.

Cabbage and Carrot with Indian Spices
(for two or four - for two or one meal)

Cabbage: Shred 1 small cabbage, about 6 cups
Carrot: Peel the skins and grate carrots, about 2 cups
Coconut: grate the fresh coconut, about 2 tablespoons
Chana dal: 2 tablespoons, Rehydrate by soaking in water for 30mts.
For Curry Leaf Tadka: 1 tablespoon peanut oil, 1 sprig of fresh curry leaves and from masala dabba, a pinch each - cumin and mustard seeds
Onion: 1, finely chopped
Spices: Turmeric, salt and chilli flakes - to taste

Heat the oil in a large skillet over medium-high heat. Add curry leaves and toast to gold. Add cumin and mustard seeds and when seeds start to pop, add the onion and chana dal. Saute, stirring often until they are light brown.

Stir in cabbage and carrot. Saute until cabbage has slightly wilted. Add coconut, turmeric, salt and chilli flakes. Mix well and cook for another five minutes on medium heat. Turn off the heat before the whole thing turns into a mush pile. You know what cabbage says - If you want to love cabbage, eat it raw or cook it just right - but don’t over cook it.

Serve the curry hot over couscous/chapati, or with rice and dal for tasty meal.

© Recipe and Photos Copyright 2009 Indira Singari.

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