Parippu Vada, Medu Vada and Coconut Chutney

Ingredients

• 1 cup Urad Dal (Skinned and split black gram lentils)
• 3 tbsp Ice Cold Water (For grinding, use as needed, 1 tsp at a time)
• 3 count Green Chilies (Finely chopped, adjust to your spice preference)
• 1 inch Ginger (Peeled and finely chopped)
• 1 tsp Black Peppercorns (Coarsely crushed)
• 10 leaves Curry Leaves (Finely chopped)
• 0.25 tsp Hing (Also known as Asafoetida)
• 1 tsp Salt (Or to taste)
• 2 cup Oil (For deep frying (e.g., sunflower, canola, or peanut oil))

Instructions

1. 1

   Soak the Lentils (3-4 hours)

   • Rinse the urad dal under cool running water 4-5 times, until the water runs clear.
   • Place the rinsed dal in a large bowl and cover with at least 3 cups of fresh water.
   • Let it soak for a minimum of 3 hours and a maximum of 4 hours. Over-soaking can make the vadas oily and prevent them from holding their shape.
2. 2

   Grind the Batter (10-12 minutes)

   • Drain all the water from the soaked dal completely. This is a critical step for a thick batter.
   • Transfer the dal to a high-speed blender or a wet grinder along with the chopped ginger and green chilies.
   • Grind the mixture to a thick, smooth, and fluffy batter. Add ice-cold water, 1 teaspoon at a time, only if absolutely necessary to help the blades move. The final batter must be very thick and paste-like.
   • Scrape down the sides periodically to ensure even grinding. Transfer the batter to a large mixing bowl.
3. 3

   Aerate and Season the Batter (5 minutes)

   • Using your hand or a whisk, beat the batter vigorously in a circular motion for 4-5 minutes. This incorporates air, which is the secret to light and fluffy vadas.

Ingredients

• 1 cup Fresh Coconut (Grated and tightly packed. Frozen can be used after thawing.)
• 2 tbsp Pottukadalai (Also known as roasted chana dal or chutney dal.)
• 2 pcs Green Chili (Adjust to your spice preference.)
• 0.5 inch Ginger (Peeled and roughly chopped.)
• 1 tsp Tamarind Paste (Or a small marble-sized piece of whole tamarind, deseeded.)
• 0.5 tsp Salt (Adjust to taste.)
• 0.5 cup Water (Use as needed for grinding to desired consistency.)
• 2 tsp Coconut Oil (For tempering. Ghee or another neutral oil can be used.)
• 0.5 tsp Mustard Seeds
• 1 tsp Urad Dal (Split and skinned black gram lentils.)
• 2 pcs Dry Red Chili (Broken into halves.)
• 1 sprig Curry Leaves (About 10-12 leaves.)
• 1 pinch Asafoetida (Also known as hing. Optional but recommended.)

Instructions

1. 1

   Grind the Chutney Base (5 minutes)

   • In a blender or mixie jar, combine the fresh grated coconut, pottukadalai (roasted chana dal), green chilies, chopped ginger, tamarind paste, and salt.
   • Add 1/4 cup of water to begin.
   • Blend in short bursts, scraping down the sides as needed, until you get a thick, smooth paste. Avoid over-blending to prevent the coconut from releasing excess oil.
   • Add more water, one tablespoon at a time, and blend briefly until you reach your desired consistency. Transfer the chutney to a serving bowl.
2. 2

   Prepare the Tempering (Tadka) (5 minutes)

   • Heat the coconut oil in a small tadka pan over medium heat. Test if the oil is hot enough by dropping in one mustard seed; it should sizzle immediately.
   • Add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
   • Lower the heat, then add the urad dal. Sauté for 30-40 seconds, stirring continuously, until it turns a pale golden brown.
   • Quickly add the broken dry red chilies, fresh curry leaves, and a pinch of asafoetida. Stir for another 15-20 seconds until the curry leaves become crisp and fragrant. Immediately remove from heat to prevent burning.
3. 3