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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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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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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Amaranth Leaves Coconut Kootu

Kootu (or Koottu) is a simple, yet delicious dish that’s made in most Tamil homes in Tamil Nadu in South India.  While it can be made at any time, it is especially important during some festivals, such as Pongal.

Kootu usually includes lentils and is perhaps similar to sambar and kuzhambu, but there is a variation that is similar to Aviyal in that lentils are not used but a variety of vegetables are included. Most kootus are spiced with a coconut, cumin and red or green chillies in a paste – sometimes spices are kept to a minimum and just a coconut paste is used. We have made this one with Amaranth Leaves.

This kootu is different from the traditional Aviyal style as the mix of ingredients is different. Each Tamil home has their own style of making this kootu and the vegetables chosen also differ from home to home.

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 dishes include Aviyal.

Browse all of our Kootu recipes and all of our Aviyal dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Autumn dishes.

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Amaranth Leaves with Mung Dal | Thotakura Kura Pesarapappu

Amaranth pops up in Mid January in our yard, forming quite a forest. Not only does it look divine with its red and green leaves and hanging red “cocks comb”, those same leaves are edible. And delicious. We have a number of recipes in which Amaranth Leaves can be used.

In this simple, very delicious and healthy recipe, Amaranth Greens are paired with just-cooked split mung dal, cumin and coriander powder. It is a moist dish, not quite dry. It is easy to make and I know that you will enjoy it.

There are many different varieties of amaranth and the tastes will vary as well as the colour of their leaves. Some are more bitter than others. Adjust your spices according to need.

Similar dishes include Amaranth Leaves Coconut Kootu, Poritha Kootu, Mung Bean Soup with Amaranth, and Poritha Kuzhambu with Amaranth.

Browse all of our Amaranth dishes and all of our Mung recipes.  All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Summer dishes.

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Plantain Moar Koottu | Plantain in Yoghurt Sauce

This dish is a yoghurt sauce served with cooked plantain. It is similar to an aviyal, but made with one vegetable only. Other vegetables that can be used instead of the plantain are amaranth stems, chow chow, ash gourd, and plantain stem.

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 Moar Kuzhambu, Kerala Aviyal, Pulissery, and Pineapple Pulissery.

Browse all of our Koottu dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Autumn dishes.

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Sonth Panak | Tingling Ginger Warmer

In the depths of Winter we turn to hot drinks to warm the body. But there are herbs and spices that will also warm us from the inside. Rosemary is one, ginger another, and black pepper too. This drink uses ginger, cardamom and pepper and will tingle and warm your body in the coldest of weathers. It is consumed either warm or at room temperature, so is a no-fuss recipe.

In India, ginger is well known as a cure for colds and sore throats. Dry ginger powder mixed with water is said to work wonders to relieve stiff joints. You can see that this drink is essential during Winter.

The dry ginger powder is essential to this drink – for maximum effect, don’t substitute with ginger root. The ginger, cardamom and pepper do not dissolve completely. Do as I do and stir while drinking, or allow it to sit for 5 or so minutes, then strain.

Similar recipes include 30 Indian Dishes for Mid Summer, Chai for Winter Colds, Peppery Chai, and Tea for Rainy Weather.

Browse all of our Indian Drinks, our Winter Drinks, and all of our Drinks. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Summer dishes.

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