Vadai with Yoghurt

Truth be told, making Indian batters from lentils or pulses is a challenge. The Indian grinder is not available here, nor the ubiquitous mixi with its multiple contains all for a different purpose. My Indian friends pop over to India at least once a year, so their kitchens are purpose built for Indian cuisine.

You will find numerous people advise high speed blenders, like Vitamix, for grinding batters, and I bought one with this in mind (and my old blender had had its day). It was Ok, I have to say, but still hard work. At the same time I bought a popular high-mid-range food processor – high speed with a twin blade. I decided to experiment with it to make batter for these vadai, and am really happy with the result. Quick and easy, no need to use a tamper to push, as with the blender, and I wiped the batter down only twice. There was no need to add extra water. To say I am over the moon is an understatement.

These deep fried vadai, a simple form of Medhu (Medu) Vada, are made from Urad dal with a few spices. They are the type that are soaked in yoghurt for 30 mins – on their own they are a little dry. They can also be soaked in Sambar, or, as I do when I am in a hurry, serve with a bowl of seasoned yoghurt and dip each bite into the yoghurt so that you get a luxurious amount over the vadai.

Similar recipes include Beetroot Vadai, Maddur Vadai, and Broad Bean and Mint Croquettes.

Browse all of our Vada and all of our Indian Snacks. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Autumn dishes.

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Dried Apricot Pachadi

Our local Afghan shop has the most gorgeous dried apricots. They are as hard as a rock and really uninviting, but once soaked, their flavour is sweet and intense. We make a range of dishes with them, often long, slow cooked dishes of a Middle Eastern style, but we also make a South Indian pachadi (pureed vegetable or fruit in yoghurt with spices).

You might expect this dish to be sweet, but the sourness of the yoghurt and the heat of the chillies counterbalances any sweetness that the apricots retain. You can also use apricots that you have dried yourself.

Similar recipes include Bitter Melon Pachadi, Pomelo Raita, and Cucumber Pachadi.

Browse all of our Pachadi recipes and all of our Mango dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Summer dishes.

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Snake Bean Sambar

Sambar! That one word is enough to have us running to the table. Today’s sambar is made with Snake Beans, also called Long Beans. It has a base of onion, carrot and potato. I have broken one of Meenakshi Ammal’s cardinal rules – only one vegetable per sambar – but I’ve kept the onion, carrot and potato to small amounts. I don’t think she will mind.

Similar recipes include Okra Sambar, Drumstick Sambar, and Green Tomato Sambar.

Browse all of our Sambar recipes and all of our Snake Bean dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Summer recipes.

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Buttery Dal, with Urad and Tomatoes

In Northern India, there is a deep love for urad lentils, those hard back bullets that are white when skinned. Recipes vary from deeply spiced and complex, like Dal Makhani, to gentle, subtle and glorious, like Urad Tamatar, and Amristari Dal.

What all (or most) of them have in common is an enrichment with butter and/or cream. Urad lentils are particularly comfortable with surprising amounts of this dairy fat, so there is a need to get over any qualms – just dive in and add. After all, you are not eating it every day, right? This is a restaurant style dish (ie lots of butter and cream), but if you do want to minimise the quantities, you can get by with adding about 1/2 or 1/3 of the amount. In homes similar dishes are made for breakfast, particularly in the countryside and probably with smaller amounts of butter and cream.

The recipe is one of the gentle, subtle, earthy urad dishes. You will adore it. I have added a chilli-cumin finishing oil which is gorgeous, but optional.

Similar recipes include Amristari Dal, Dal Makhani Nilgiri, and Urad Dal with Onions.

Browse all of our Urad recipes and all of our Dals. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Summer dishes.

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Brinjal Dosai Masiyal | Eggplant Masiyal

This Masiyal made with eggplants is so good with Dosai that is has been given the name Dosa Masiyal. It is thick and gorgeous, tangy and spicy, and easy to make.  But don’t keep it only for dosa – it is also good as a side dish, or with rice. It is surprisingly good in wraps and on toast! Or thin it somewhat, and it is perfect for rice and idli.

I have cooked without onions, but onions can be added – see the notes at the end of the recipe.

The recipe is one of Meenakshi Ammal’s from her cook books Cook and See. One of our very special projects in the kitchen is to cook through these books, as they are very traditional Tamil recipes.You can find all of Ammal’s dishes that we have made here. Most of them are from Vol 1 so far.

Similar recipes include Brinjal Kootu, Brinjal Asadu, and Brinjal Kootu with Tamarind.

Browse all of our Eggplant recipes and our Masiyal dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Summer recipes.
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EARLY AUTUMN – Don’t Miss these Stunning INDIAN Dishes for Early Autumn | SEASONAL COOKING

We always need spice and heat, right? As the weather cools and the days become shorter, spice brightens up our days. Enjoy these highlights from our Early Autumn Indian recipes.

You can also browse other Early Autumn recipes:

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Dried Mango Pachadi

Yoghurt is an essential part of meals in Tamil Nadu, and Pachadi recipes are a way to deliver the health benefits of yoghurt while adding another vegetable (or fruit) to the meal. Win-win! This pachadi uses dried mango; it’s common in households as Summer is spent sun-drying vegetables, mixed vegetable purees and lentil pastes.

Meenakshi Ammal has this recipe in her Cook and See volumes (Volume 1). Perhaps using dried mango for pachadi is not as common as it was, but it is a delicious addition to the table, and easily made from readily available ingredients.

You might expect it to be sweet, but the sourness of the yoghurt and the heat of the chillies counterbalances any sweetness that the mangoes retain. I used mangoes that I dehydrated last year in the midst of mango season.

One of our very special projects in the kitchen is to cook through Meenakshi Ammal’s books, as they are very traditional Tamil recipes.You can find all of Ammal’s dishes that we have made here. Most of them are from Vol 1 so far.

Similar recipes include Dried Apricot Pachadi, Bitter Melon Pachadi, Pomelo Raita, and Cucumber Pachadi.

Browse all of our Pachadi recipes and all of our Mango dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Summer dishes.

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Aama Vadai

Aama Vadai (also called Paruppu Vadai or Masala Vadai) is a traditional snack that is made during Tamil New Year and also Ramnavami. Made from a variety of lentils and spiced with chillies, asafoetida, curry leaves and coriander, it is a delicious snack. It is also a very popular street food snack in South India.

Aama means tortoise in Tamil. But never fear, they do not contain tortoises, it is named this way because of the hard crispy outer shell of the vadai.

Similar recipes include Vadai with Yoghurt, Broad Bean and Mint Vada, Thattai Vada, and Pea and Mint Croquettes.

Browse more Vadai recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Winter recipes.

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Aamti with Drumsticks and Coconut | Maharashtrian Dal

Aamti is a lentil dish from Maharashtra that is made with toor dal and defined by its souring agent – tomato or tamarind – as well as cumin, chillies or chilli powder and fenugreek. Aamti also contains Goda Masala or, if that is not available, Garam Masala can be used.

This is the second of our Aamti recipes. In this one we have included drumstick vegetables to add texture and flavour. If you are not familiar with Drumsticks, they are long, thin and tapered vegetables that grow on a tree. Their outer skin cannot be eaten as it is fibrous and tough. It is the inner pulp and seeds that are delicious and add flavour to dishes. Consequently, the pieces of drumsticks are sucked between the teeth to extract the inner goodness. It might sound strange, but I know that once you have tasted drumsticks you will be addicted.

Aamti is very easy to make if your toor dal is already cooked (I keep cooked toor dal in the freezer), and your drumsticks are already cooked (our friends provide us with drumsticks and I freeze them too). If so, it will take under 10 minutes. This recipe comes from Sukham Ayu, a book by Jigyasa Giri on Auyrvedic cooking at home. I have added my own tweaks, of course.

Similar recipes include Aamti Bhaat, Poritha Kootu, and Dal Tadka.

Browse all of our Dals and all of our Maharasthrian recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Winter recipes.

We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.

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Aloo Matar | Potato and Peas

This beautiful and classic Indian dish is sauce-rich. The peas and potatoes sit in a luxurious gravy of pureed onions and tomatoes with chilli and spices. They are simmered together to produced this much loved dish from North India (especially in the Punjab and in Gujarat). Its popularity has spread and it is even adored in South India.

Each person will have their own particular version of this recipe. Some will add cream to the final dish. Some versions have no onions, some include garlic, and some recipes make a dry curry.  Still others will add fenugreek leaves, black mustard seeds and/or Garam Masala.

Our recipe is relatively simple but definitely full of flavour – our favourite type of dish.

Similar recipes include Sesame Potatoes, Milkman Potatoes, and Aloo Bhindi.

Browse all of our Potato Curries. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Winter recipes.

We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.

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