Chutney For Medu Wada
I read about this
special chutney for the medu wada in the cookery book that I have and tried
this. It tastes amazing with the wada obviously not as nice as sambar (wada
sambar being my favourite). But I was in kind of wrapping up mode that time and
hence didnt want to prepare sambar so this chutney made nice alternative.
Ingredients
1/2 Coconut
1/4 Cup Chana Daal
6 Green Chillies
1 Bunch Corriander
1/2 Cup Curd
1/2 Spoon Mustard
1/2 Spoon Udid Daal
A pinch of Asafoetida
1 Spoon of Oil
Salt to taste
Method
- Grate coconut and grind it in mixie with green
chillies, corriander leaves, chana daal(one used in chivadas) and salt.
- In this mixture mix curd
- In a small pan heat the oil and let mustard and udid
daal splutter in it. Also add Asafoetida.
- Mix this oil into the chutney and serve.
Notes
I used coconut water itself while grinding coconut so that it tastes nice and i
dont need to add sugar.
You can also add Red Chillies into the oil for even better taste but i didnt
have it so had to skip that.
Medu Wada
Medu wada is my all time favourite and if you know that guests are coming in the evening even by afternoon this is something you can try. This time I really managed to get real crisp and nice medu wada with little help from the book.
Ingredients
2 Cup Udid Daal
2 Green Chillies
4 Spoon Coconut Pieces
1 Onion
Salt to taste
Oil
Method
- Wash and soak the udid daal for around 5-6 hours.
- Once daal is soaked enough, remove the excess water and grind to fine paste.
- Add Salt, finely chopped green chillies, finely chopped onion and coconut pieces and mix well.
- Heat oil in a pan and fry the wadas on low flame.
Notes
Fry the wadas immediately after grinding the daal so that wadas are not oily.
When you put the wada in the hot oil it should float instantly, otherwise add little water to the mixture and loosen the mixture and mix really well.
One can also add little ginger but i prefer non gingery flavour for the wadas.
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