Vadai and Chutney

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Vadai and Chutney

Personal favourite with tea

Features:
  • Gluten Free
  • Vegan
Cuisine:

Curry leaves with chutney

  • 30 min
  • Serves 4
  • Medium

Directions

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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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