Tuesday, April 6, 2021

Ulundu Vadai with Coconut Chutney

My mother recently came over to help me make one more vadai to feature here on the blog. This savory lentil fritter called Ulundu Vadai is a fun picnic or snack food.   Ulundu Vadai has a much softer texture than the other vadai I showcased earlier.  They also have a very cute doughnut shape and go perfectly with the coconut chutney shown in the picture.  I am also providing the recipe of the coconut chutney in this post because they go so well together.  Of course the chutney is so fabulous I could just eat it with a spoon.  I made so much chutney that I decided to finish it off with some pita chips.  That was really good too. 

 Ingredients for Vadai:
2 cups Urad Dahl (Lentil) soaked
4 green chilies
1 inch fresh ginger
1 pinch of asafoetida (see note)
1 medium onion chopped
2 tsp cumin seeds
15-20 curry leaves
1 tsp red chili flakes or powder
1/2 tsp  black pepper
salt to taste

  1. Asafoetida can be found in Indian Grocery Stores.
  2. You want to also make sure you get the cleaned urad dhal where the outer dark husk has been remove.

Directions for Vadai:

   Soak lentils overnight until softened.  Drain the lentils very well so all the water is gone (allow lentils to sit in colander for 30 minutes to make sure it is well drained).  Then grind in food processor until smooth with salt.  Remove to bowl and allow the dhal to ferment with the salt for 3-4 hours.   Next grind ginger, onion, curry leaves and chilies in food processes until minced, but not too  mushy.   


Then mix the ground lentils with the  ground ginger, curry leaves and onion, as well as salt, asafoetida, black pepper, red chili flakes and cumin seeds. Mix well until all ingredients are combined.

To make the vadai take a ball of dough in your wet hands (wet hands keep dough from sticking to your hands). Make a whole in the center (like a doughnut) and place in the hot oil to fry.  Have oil heated to 350 degrees. Gently drop the vadai into hot oil and they will sink to the bottom of fryer (make sure it does not get stuck to the bottom of pan- if they do that just gently use a frying spoon to release). When vadai floats to the top and is golden brown drain on a paper towel.  Eat alone or with coconut chutney.  Enjoy.


Ingredients for Coconut Chutney:
1 cup dessicated coconut (not sweetened)
1/2 cup coconut milk
Handful curry leaves
4-5chilies (seeded for less heat if desired)
1/2 medium onion
1 Tbs ginger
2 cloves garlic
1/4 tsp black pepper
lime juice (to taste)
salt (to taste)

Soak dessicated coconut in coconut milk for 30 minutes or longer to soften. In a food processor mince curry leaves, onion, ginger, garlic and chilies.  Then add soaked coconut, lime juice, black pepper and salt and mix all ingredients together in processor until well combined. Serve at room temperature or chilled.




Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Tuesday, February 9, 2021

Confetti Fried Rice (Vegetarian)


 I usually cook a large pot of brown rice when I make a rice and curry meal.  Sometimes the curries get finished, but we have a lot of left over rice.  Fried rice is perfect dish to make with leftover rice.   This is a wonderful savory fried rice that I make with the vegetables I always have on hand at home. Of course, you can add any vegetable or frozen bag of mix veggies that you have in your fridge/freezer.  That means this dish can be made in so many different ways by what you add to it.  I love getting a brand new dish out of leftovers.  After eating this rice, you will purposely make extra rice just so you can have this the next day. 

4 cups cooked and cooled rice (brown or white)
1 Tbs canola oil
1Tbs butter or margarine
1 (small piece) cinnamon stick
12-15 curry leaves
2-3 green cardamom pods
2-3 cloves
1 onion finely diced
2 large carrots grated
1 red bell pepper finely diced
1-2 green chile finely diced
1 tbs grated ginger
1 tbs grated garlic
red chili flakes (to taste)
1 cup frozen peas

Always remember that you can remove cardamom, cloves or cinnamon sticks before serving dish.  They are not fun to eat directly.  Curry leaves are fine to eat.

Cook rice and have it waiting.  I do recommend the basmati variety because of it's nutty flavor. Heat oil and butter in large frying pan and add cinnamon stick, curry leaves, cardamom pods and cloves for 30-45 seconds.

 Next add onion, garlic and ginger (season with a little salt).  Saute for 2-3 minutes until onions start to soften.  Then add the peppers, chilies and carrots and season with a little salt.  Saute for another 4-5 minutes. 

 Next add the red chili flakes and the frozen peas.  Mix all ingredients together well.  Finally add the cooked rice and incorporate well. Check for salt and season as needed. Serve with salad.  Enjoy.



Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.