Saturday, August 20, 2011

Red Radish Perugu Pachadi

I had this at my cousin's place and loved the taste. I never has muli perugu pachadi(yogurt chutney) before. This is very simple to make and yummy to eat and side kick is it is very healthy.
Red radish - Grate it with big sizes
Green chillies
Salt to taste
For tadka:
Mustard seeds
Curry leaves
urad dal

Method of preparation
Mix the grated radish (muli/mullangi), yogurt, salt in a serving bowl.

Prepare for tadka by taking a small bowl and put it on stove. Add little oil (2-3 spoons). After oil is heated add mustard seeds. After mustard seeds splutter add the green chillies, urad dal and curry leaves (stay away from stove while adding curry leaves). Add asafoetida and turn off stove. Add the tadka to the radish pachadi prepared above. Red radish perugu pachadi is ready to serve. Enjoy!

Sunday, August 14, 2011

Wet Grinder

This is a new addition from my latest india trip. Wet grinder is especially useful for doing Idli's and Vada's. They come out so soft, smooth and tasty indian tiffins.

Monday, August 08, 2011


After coming back from India this time, I tried this vada in the new kitchen gadget wet grinder. Before when I made vada, I used to drop the batter with spoon as it used to be a little thin than it should be. This time it came good in the wet grinder that I was able to make hole in the middle and have the actual vada's with the vada shape. Recipe is simple and here it goes:

Urad dal - 2 cups
Salt to taste (little more than 1 spoon)
Green chillies chopped finely (depending on the spice level of chillies and your taste bud level)
Onions (Optional)
Oil for deep frying

Method of preparation
1) Soak the urad dal over night or at least for 4 hours minimum. Grind the urad dal by using very little water in the wet grinder/regular grinde.
2) Add salt to it and other items as neccessary. Mix thoroughly.
3) Take a ziplock or a plastic sheet. Apply oil to it and take a small amount of the vada batter. press it lightly to make a round shape and create a small hole in between.
4) Take out the shaped batter into hand and hold your hand above the oil so that the batter slowly drops into hot oil.
5) fry it until it becomes golden or a little dark as you wish to have the colour. Have it with your favourite chutney or sauce. 


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