Vadai - Ulundhu Vada with Ketti Thengai Chutney

Crisp, yet soft and delicious. Vadai is the Palagaram for every festivity. Iniya Tamil Puthaandu Vazhthukkal!!!

Pongal and Pillaiyar Nombu are 2 main festivals for Chettiars. 
Pillaiyar Nombu - In reverence to Lord Ganesha, Nagarathar's would fast for 21 days, starting the day after ‘Thiru Karthigai’or Periya Karthigai (Deepam), for the welfare of the family. In the olden days, it is said that they would keep count of the number of days by separating one thread a day from a brand new Cotton Veshti. These threads are entwined together to be the thiri for the Nombu. On the 21st day we conclude with a Pooja to Lord Ganesha.
As Prasadham, we offer Aval Pori, Arisi Pori, Ellu Pori, Chola Pori and Kambu Pori, along with Cheedai (representing Athikkai/Aalangai), Vadai, and Paniyaram (Karuppatti Paniyaram).

This year we celebrated Pillaiyar Nombu @ my Periamma's home. Pandian made wonderfully crispp Vadai, and while I was clicking a picture, he ensured that he would get a mention from me on the blog!!!


For the Vadai:
Urad Dal - 1 cup
Green Chillies - 3 to 4
Onion - 1/2 cup
Salt to taste
Curry Leaves - 2 sprigs
Oil for deep frying


Wash and soak Urad dal for 2 hours.
Wash your grinder and drain the water well. First, add the green chillies and grind. Then add the dal and grind to a fine paste, scraping down the sides of the grinder to ensure that no dal is left whole.
Sprinkle water in small quantities, as you scrape down the dal. This ensures a thick batter.
Scoop out the batter into a basin and add chopped onions, curry leaves and salt to taste.

Mix well and keep aside.
Heat oil in a deep kadai. When oil is hot, make Vadai* and gently drop into hot oil.
Deep fry on both sides until golden.
Drain  and serve hot with Ketti Thengai Chutney.

For the Ketti Chutney:
Coconut - 1,
Oil - 2 tsp
Mustard Seeds - 1/4 tsp
Urad Dal - 1/4 tsp
Dry Red Chillies - 2
Green Chillies - 2
Curry Leaves - 1 sprig
Onion - 1/2, chopped
Tamarind - 1/4 tsp
Salt to taste

Grate the coconut.
Heat oil and splutter mustard and urad dal. Then add the chillies and curry leaves. Add onions, salt and tamarind. Finally add the coconut and saute for 2 minutes.
Cool and grind to a coarse and thick chutney adding just enough water.
Heat 1 tsp oil in a seasoning spoon and splutter mustard seeds, urad dal, asafoetida and curry leaves.
Mix this into the Ketti Chutney.


R said…
vada looks really crispy and tempting!

Popular Posts