Chutney For Medu Wada And Medu Wada

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.

Garden Salad and Idli

Garden Salad

This was salad that I did impromptu with all the ingredients I had at home. The result tasted good and lettuce too this time was quite good.

 

Ingredients

1 Cup chopped Lettuce

1/2 Cup Pineapple

1/2 Cup Mango

1 Boiled Potato

1 Tomato

1 Fresh Red Chilli

1/2 Spoon Oregano

1/4 Cup Pickled Cucumber

2 Spoon Vinegar

Salt to taste

Method

• Add chopped lettuce to the bowl
• Add chopped pineapple and mango in it.
• Add finely chopped tomato in it.
• Remove the cover from boiled potato and add the small cubes in the bowl
• Add finely sliced red chilli in it
• Cut the pickled cucumber into small pieces and add in it.
• Add Salt to taste, oregano and vinegar
• Mix well and serve.

Notes

I had cut all the stuff and added to the bowl and then around half an hour before dinner I mixed in oregano and stuff well. I thought otherwise all the flavors might get mixed in each other and wont taste as good as I would like :) and that proved right because the next day in lunch box it didn't taste as good as it was for dinner :)

 Idli

I have seen quite a few people buy the readymade dosa or idli batter. But I guess I dont like the taste. There is nothing as good as compared to home made stuff. And Idli is something very very easy to prepare. You just need to plan a day ahead thats all it takes. Rest is easy.

Ingredients

1 Cup Udid Daal

2 Cup Idli Rawa

Salt to taste

Oil

Method

• Soak Udid Daal and Idli Rawa for atleast 8 hours.
• Strain the water from the Udid Daal and grind it in the mixie to fine paste.
• Strain water from the idli rawa and grind it to fine paste too.
• Mix rawa paste and udid daal paste well and keep aside for atleast 8 hours
• In the morning, mix in salt really well
• Heat the water in a cooker - without lid
• Grease the idli pan and add the idli mixture in there.
• When the water in the cooker starts to boil put the idli stand into the cooker and cook for around 10-12 minutes on high flame with lid closed but no whistle.
• Open the cooker and let the idlis cool down a little. Separate idlis from the pan and serve with chutney/sambar

Notes

Here since everything is AC and we maintain low temperature, I did keep the mixture on top of hot water container at night. That works perfectly well.

Dont forget to remove the cooker lid immeidately after idli is done so that the vapour doesnt cool down inside the idli making it moist