Ahhh,
South India - the region of mouthwatering dosas, idlis, vadas, and the
lipsmacking aroma of sambars and rasams. We bring to you an array of
the wonderful delicacies from the southern parts of the Indian Continent.
Vada
with Coconut Chutney
Ingredients
- 6 servings VADA
· 2 cups urud dal (black lentils, from Indian grocer)
· 2 seranno peppers, minced fine; or 1/4 teaspoon cayenne
· 1 teaspoon peeled, minced fresh ginger
· 1/4 teaspoon cumin powder
· scant 1/8 teaspoon baking soda
· juice of one lemon; or 2 teaspoons Real Lemon
· 2 teaspoons salt · 2 cups oil
VADA
(Fritters)
Soak lentils (dal) in 4 cups water for six hours or overnight. Drain.
Wash under running cold water until water runs clear. Drain completely--press
dal down against strainer and shake off every last bit of water. Process
into a thick paste, adding one or two teaspoons of water if needed.
Scrape sides of bowl with spatula and process until all grains are ground.
Mix serrano peppers, ginger, cumin, baking soda, lemon juice, and salt.
Stir in a bit of water to help combine the ingredients. Add to lentil
paste and mix thoroughly. Heat the oil to 185 degrees (e.g., until hot
enough for fried chicken). Use a melon baller or a teaspoon measure
and drop a teaspoonful of the lentil mixture into the hot oil. Let it
fry until it turns a dark brown . Drain on paper towels. Continue until
all of the lentil mixture has been used up.
Coconut Chutney
Process coconut, water, and cilantro until coarsely chopped. Add serrano
peppers and ginger, process briefly to mix. Add lemon juice and salt.
Process until blended and grainy.
Spicy
Tomato Rasam
Ingredients
2 large ripe healthy tomatoes
4 cups water or top water of boiled dal (stock)
2 whole red chillies
1 stalk curry leaves
1 tiny sprig mint leaves
1 tiny sprig coriander leaves
1-2 flakes garlic grated
2-3 pinches clove-cinnamon powder
1/2 tsp. sambar masala
8-10 peppercorns
1 1/2 tsp. cumin seeds
1/2 tsp. mustard seeds
2 pinches asafoetida
1 marble sized ball of jaggery or 1/2 tsp. sugar
1 small strip tamarind
1 tbsp. ghee or oil
salt to taste
Method
1. Put whole tomatoes in boiling water, simmer for 3 minutes, keep aside
for 5 minutes.
2. Heat 1/4 tsp. oil in a small pan, add pepper corns and 1 tsp. cumin
seeds.
3. Roast till aromatic, grind in a mortar or under a stone till powdered.
Keep aside. 4. Remove tomatoes from water, peel away the broken skin.
5. Grate or mash till fine.
6. To the thick pulp, add roasted whole chillies, all leaves, all masalas,
salt, tamarind, jaggery and mash well either with hand or with a hand
blender.
7. The ingredients should have blended well into the pulp.
8. Take in a deep pan, add stock or water.
9. Heat ghee in a small pan, add mustard and remaining cumin seeds,
asafoetida and allow to splutter.
10. Add garlic and stir, add carefully to the rasam.
11. Bring to a boil, check spices and salt and adjust.
12. Simmer for 2-3 minutes. Keep aside covered for 10 minutes before
serving.
13. Serve hot as a soup or with steaming hot plain rice and papads.
Making time:
30 minutes Makes: 5 servings. Shelf life: Best fresh and hot; though
masala pulp may be frozen and used later.
