Learn How To Make Crispy Medu Vada Recipe from The Bombay Chef – Varun Inamdar only on Rajshri Food. Make this simple, quick and easy popular South Indian Recipe of Medu Vada and Coconut Chutney Recipe at your home and share with us your experiences in the comments section below.
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Ingredients
For Medu Vada:-
1 cup Split Black Lentils (Urad Dal),
washed and soaked in water for 8-10 hours
1 tbsp. Green chillies, roughly chopped
3-4 Peppercorns
8-10 curry leaves, chopped
2 tbsp. Coconut, chopped
1 tsp. Ginger, chopped
¼ tsp. Asafoetida
Salt to taste Oil for deep-frying
For Coconut Chutney:-
1 cup fresh coconut, grated
2 green chillies
1 tsp. Cumin
1 tsp. Sugar
10 curry leaves
½ tsp. Salt
2 tbsp. Lemon juice
For Tempering:-
2 tbsp. Oil
1 tsp. Mustard seeds
10 curry leaves
2 Red chillies
¼ tsp. Asafoetida
1 tsp. Split Black Lentils (Urad Dal)
Method
Medu Vada:-
– Drain the water from Urad Dal and grind to a fine paste with a tablespoon of water and transfer to a bowl.
– To this paste, add fresh coconut, asafoetida, ginger, black peppercorns, curry leaves and salt to taste and mix well. Add a tablespoon of hot oil to this paste.
– In a kadhai heat oil, and fry the Vadas until golden brown.
Coconut Chutney:-
– In a grinder add coconut, cumin seeds, green chillies, sugar, lemon juice, curry leaves, salt and water and grind to a coarse paste.
Tempering:-
– In a tempering vessel heat oil and add urad dal, mustard seeds, dry red chillies,asafoetida and curry leaves.
– Pour this tempering on the chutney and mix well. Medu Vada and Coconut Chutney are ready to eat! HAPPY COOKING!!!
