How to make Medu Vada with Coconut Chutney -
One of the most popular South Indian snack which is much enjoyed elsewhere too
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Split skinless black gram (dhuli urad dal), Curry leaves (कड़ी पत्ते )
Cuisine : South Indian
Course : Snacks and Starters
For more recipes related to Medu Vada with Coconut Chutney checkout Baked Kachori, Medu Vada Chaat, Dahi Vada Chaat-SK Khazana, Sindhi Papad-SK Khazana . You can also find more Snacks and Starters recipes like Feta Stuffed Watermelon Leather Instant Noodle Pakoda - SK Khazana Grilled Chicken and Egg Sandwich Chanachor aur Soya Kabab
Medu Vada with Coconut Chutney Recipe Card
India’s peninsular region comprises of four states that can all together boast of around a dozen different cuisines. This is more than any other part of Asia.
There is something unique about the South Indian food that evokes extreme devotion from all who take pride in its food culture.
South Indian cuisine has its own niche. If you are in Andhra Pradesh you will relish a coastal Andhra, Telangana and Rayalseema cuisine in addition to Mughlai in Nizami style. Karnataka? It will give you north Karnataka, Saraswat, Coorgi and Mangalorean cuisines. Take a trip to Tamil Nadu to relish its Chettinad cuisine, Madurai and Coimbatore styles of cooking. Kerala, God’s own country, has the Moplah, the Syrian Christian and the Palakkad Iyer food to boast of.
South Indian food is based on a calculated and scientific culture that has been passed down from one generation to another. There is a basic understanding of what to eat in the winters and summers, what not to when one is ill, what to eat to avoid being ill and what to eat when one has a fever. There are no owners for these rules but these safely guarded secrets and recipes are an integral part of traditional South Indian home cooking.
Prep Time : 7-8 hour
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Medu Vada with Coconut Chutney Recipe
Split skinless black gram (dhuli urad dal) soaked for 6-8 hours and drained 1 cup
Curry leaves chopped 5-6
Green chillies chopped 2
Black peppercorns crushed to taste
Salt to taste
Oil to deep fry
Coconut chutney
Fresh coconut scraped 1 cup
Roasted chana dal (daalia) 2 tablespoons
Green chillies 2
Curry leaves 15-16
Asafoetida 1/2 teaspoon
Salt to taste
Oil 1 tablespoon
Mustard seeds 1/2 teaspoon
Method
Step 1
Heat sufficient oil in a kadai.
Step 2
Grind split skinless black gram into smooth and thick batter without adding water. Transfer the batter into a bowl.
Step 3
Add curry leaves, green chillies, crushed black pepper and salt and mix well.
Step 4
Take a portion of the batter in your hand, make a cavity in the center to shape into medu vada and slide into hot oil. Deep-fry till golden brown and crisp and drain on absorbent paper.
Step 5
To make coconut chutney, put coconut, daalia, green chillies, 8-10 curry leaves, ¼ tsp asafoetida, salt and little water in a grinder jar and grind into smooth paste. Transfer into a bowl.
Step 6
Heat oil in non-stick pan, add mustard seeds and let them splutter. Add remaining asafoetida and remaining curry leaves and saute for ½ minute. Add this tempering to the coconut mixture and mix well. Transfer into a serving bowl.
Step 7
Arrange the medu vada on a serving platter and serve with coconut chutney.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
