Irachi Vada

1. 1
   prep · ~120 min

   Soak the chana dal.

   Rinse the chana dal well, soak it in water for 2 hours, then drain completely before cooking.

2. 2
   boil · ~20 min

   Cook the beef and dal.

   1.Add the beef, soaked chana dal, turmeric powder, salt, and water to a pan.

   2.Cover and cook over medium heat until the beef is tender and the dal is cooked through.

   3.Keep cooking uncovered if needed until the moisture dries up almost completely.

   TIPThe mixture should be moist enough to grind but not wet, or the vadas will break while frying.
3. 3
   mix · ~3 min

   Grind the vada mixture.

   1.Let the cooked mixture cool slightly.

   2.Transfer it to a mixer with ginger, garlic, green chili, fennel seeds, black pepper, garam masala, and coconut.

   3.Pulse to a coarse mixture without turning it into a smooth paste.
4. 4
   mix · ~3 min

   Mix in the fresh aromatics.

   Move the ground mixture to a bowl and mix in the onion, curry leaves, and coriander leaves. Combine well and divide into 8 equal portions.

5. 5
   assemble · ~3 min

   Shape the vadas.

   Wet your palms lightly and shape each portion into a small thick patty. Press gently so the vadas hold together without cracking.

6. 6
   fry · ~8 min

   Fry the vadas until crisp.

   1.Heat the oil in a deep pan over medium heat.

   2.Slide in a few vadas at a time without crowding the pan.

   3.Fry until deep golden brown on both sides and cooked through.

   4.Lift them out and let excess oil drip back into the pan.

   TIPKeep the heat at medium so the outside browns evenly while the center heats through.
7. 7
   serve

   Serve the Irachi Vada hot.

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