Name: Ginger Chutney
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings
Cuisine: south_indian
Ingredients: 100 g Ginger (Peeled and roughly chopped. Use young, tender ginger for best results.); 25 g Tamarind (Seedless, about a small lime-sized ball.); 40 g Jaggery (Grated or powdered. Adjust to taste.); 8 pcs Dry Red Chilies (Use a mix of Byadgi for color and Guntur for heat. Adjust to your spice preference.); 3 tbsp Gingelly Oil (Also known as Indian sesame oil.); 1 tsp Urad Dal (Split and skinned black gram lentils.); 1 tsp Chana Dal (Split Bengal gram.); 1 tsp Mustard Seeds; 0.25 tsp Asafoetida (Also known as Hing.); 1 sprig Curry Leaves (About 10-12 leaves.); 1 tsp Salt (Adjust to taste.); 0.25 cup Hot Water (For soaking tamarind.)

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Masala Vada & Ginger Chutney Recipe - South Indian Snack | CraftMyMeals

Instructions

1
Soak and Prepare the Dal
- Rinse the chana dal under running water until the water runs clear.
- Soak the dal in ample water for 2 hours. Do not over-soak, as it can make the vadas oily.
- After 2 hours, drain the water completely using a colander. Let it sit for 10-15 minutes to ensure all excess water has been removed.
- Set aside 2 tablespoons of the soaked dal. This will be added later to give the vadas a crunchy texture.
2
Grind the Vada Mixture
- In a food processor or grinder jar, add the remaining drained dal, chopped ginger, garlic cloves, dried red chilies, and fennel seeds.
- Pulse 4-5 times without adding any water. The mixture must be coarse and thick, not a smooth paste. Scrape the sides and pulse again if needed.
- A coarse, grainy texture is essential for crispy vadas.
3
Combine All Ingredients
- Transfer the ground dal mixture to a large mixing bowl.
- Add the reserved 2 tablespoons of whole soaked dal, finely chopped onion, green chilies, curry leaves, coriander leaves, hing, and salt.
- Mix everything gently with your hands until just combined. Do not knead or overmix the mixture.
4
Shape the Vadas
- Lightly grease your palms with oil.
- Take a small, lemon-sized portion of the mixture and roll it into a ball.
- Gently flatten the ball between your palms to form a disc about 2 inches in diameter and 1/3 inch thick. Ensure the edges are not too thin.
- Repeat with the remaining mixture, arranging the shaped vadas on a plate.
5
Deep Fry the Vadas
- Heat oil in a kadai or deep pan over a medium flame. To check if the oil is ready, drop a tiny piece of the mixture into it; it should sizzle and rise to the surface steadily.
- Carefully slide 4-5 vadas into the hot oil, one by one. Do not overcrowd the pan.
- Fry for 3-4 minutes on one side until it turns golden brown. Then, flip and fry the other side for another 3-4 minutes until deep golden brown and crisp all over.
- Maintain a consistent medium heat to ensure the vadas cook evenly from the inside.
6
Drain and Serve
- Once cooked, remove the vadas from the oil using a slotted spoon, letting the excess oil drip back.
- Place them on a wire rack or a plate lined with paper towels to absorb any remaining oil.
- Serve hot and crispy with coconut chutney, mint chutney, or a simple cup of tea.

Ingredients

100 g Ginger (Peeled and roughly chopped. Use young, tender ginger for best results.)
25 g Tamarind (Seedless, about a small lime-sized ball.)
40 g Jaggery (Grated or powdered. Adjust to taste.)
8 pcs Dry Red Chilies (Use a mix of Byadgi for color and Guntur for heat. Adjust to your spice preference.)
3 tbsp Gingelly Oil (Also known as Indian sesame oil.)
1 tsp Urad Dal (Split and skinned black gram lentils.)
1 tsp Chana Dal (Split Bengal gram.)
1 tsp Mustard Seeds
0.25 tsp Asafoetida (Also known as Hing.)
1 sprig Curry Leaves (About 10-12 leaves.)
1 tsp Salt (Adjust to taste.)
0.25 cup Hot Water (For soaking tamarind.)

Instructions

1
Prepare Tamarind and Ginger: Place the seedless tamarind in a small bowl and pour 1/4 cup of hot water over it. Let it soak for 15-20 minutes to soften. While it soaks, peel and roughly chop the ginger.
2
Sauté Lentils and Chilies: Heat 2 tablespoons of gingelly oil in a heavy-bottomed pan over low-medium heat. Add the urad dal and chana dal. Sauté for 2-3 minutes, stirring continuously, until they turn light golden and aromatic. Add the dry red chilies and continue to sauté for another minute until they puff up slightly. Ensure the dals don't burn.
3
Cook the Ginger: Add the chopped ginger to the same pan. Sauté for 5-7 minutes on low heat, stirring frequently. The ginger should lose its raw, pungent smell, become fragrant, and get lightly browned at the edges. This step is crucial for developing a deep, mellow flavor. Turn off the heat and allow the mixture to cool completely.
4
Grind the Chutney: Once cooled, transfer the sautéed mixture to a blender or mixie jar. Squeeze the pulp from the soaked tamarind directly into the jar, discarding any fibers. Add the grated jaggery and salt. Grind to a thick, smooth paste. If needed, add 1-2 tablespoons of the leftover tamarind water to aid grinding, but avoid adding too much to maintain a thick consistency.
5
Prepare the Tempering (Tadka): In a small pan, heat the remaining 1 tablespoon of oil over medium heat. Once hot, add the mustard seeds and let them splutter completely. Immediately add the asafoetida and curry leaves (be careful as they will splutter). Sauté for 20-30 seconds until the curry leaves are crisp.
6

Masala Vada with Ginger Chutney

Nutrition per Serving

Recipes in this Meal

1. Masala Vada

Ingredients

2. Ginger Chutney

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About Masala Vada with Ginger Chutney

Instructions

Ingredients

Instructions