Name: Vadai and Chutney
Prep time: 10 h
Cook time: 30 min
Total time: 30 min
Yield: 4 Servings
Ingredients: Urid seeds: 1 cup; Onion: 1/2 cup; Red or Green chilis: 1/4 cup; Garlic: 1 teaspoon; Salt; Black pepper; Curry leaves: 1/4 cup; Green chili: 2; Fresh coconut: 1/2 cup

Curry leaves with chutney

Features:

Cuisine:

Asian

Ingredients

1 cup Urid seeds
1/2 cup Onion
(finely chopped)
1/4 cup Red or Green chilis
1 teaspoon Garlic
(finely chopped)
Salt
(to taste)
Black pepper
(to taste)
Curry leaves chutney
1/4 cup Curry leaves
2 Green chili
1/2 cup Fresh coconut
(if you don't have fresh desiccated coconut and put it in hot water to hydrate)

Directions

Vadai and Chutney

I spent over a year in the back waters of India. One of my favourite tea time bites.

1 cup of urid seeds
1/2 cup of chopped onions finely
1/4 cup of red or green chili peppers
1 teaspoon of garlic (finely chopped)
salt to taste
pepper to taste

Soak the urid seeds overnight in a bowl of water. Drain the water. Place in blender and add four tablespoons of water. Blend till fine.

Mix all ingredients into bowl with blended urid.

Make them into small balls and flatten and put a hole (like a doughnut).

Deep fry in canola oil. Fry till golden brown under low flame. Make sure the oil is very hot before you start frying. Then reduce the heat to ensure it does not burn.

Curry leave chutney

1/4 cup of curry leaves
2 green chillies
1/2 cup of fresh coconut (if you don’t have fresh desiccated coconut and put it in hot water to hydrate).

Blend all the above ingredients in a blender till smooth. Add salt and pepper to taste.

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Steps

1 Done 10 hours	Soak seeds overnight Soak the urid seeds overnight in a bowl of water.
2 Done 10 minutes	Drain, blend, then make balls Drain the water. Place in blender and add four tablespoons of water. Blend till fine. Mix all ingredients into bowl with blended urid. Make them into small balls and flatten and put a hole (like a doughnut).
3 Done	Deep fry in canola oil Deep fry in canola oil. Fry till golden brown under low flame. Make sure the oil is very hot before you start frying. Then reduce the heat to ensure it does not burn.