(Amma Cooks) Vadakari.. And I am back!!!

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Well I know that the blog has been silent for quiet sometime or let me be honest and say quite a longtime. This time it was not the writer's block all through the way. It started off with the writer's block but then it extended to laziness and finally settled down on bloggers stats. There were days when there were 40+ comments on a single post and then there were days when there were 0 comments. The latter kept on extending which kinda demotivated me. Then came summer and days moved on like minutes.


It was only a few days back that I opened up my blog. As I read through it, I realized how much I had enjoyed writing, editing and posting up a recipe here. I decided to come back and what better way than my mom's traditional recipe. I clicked this picture way back in 2012 when I was an amateur photographer. Well I am no great now, I am still an amateur photographer but atleast I know something about lighting and natural light now. Back to the point, this is my mom's recipe, cooked by her and eaten by us. Good old days, huh!!!

~*What U Need*~ For the vadas Channa dhal - 1/2 cup Green chilli - 1 Red Chilli - 1 Shallots - 6-7 Hing powder - a pinch Fennel seeds - 1/2 tsp Salt Curry leaves - 2 sprigs Oil - to fry For the Curry: Onions(large) - 2 Tomato(large) - 1 Ginger garlic paste - 1/2 tbsp Coriander leaves - a handful Salt Oil To Temper: Fennel seeds - 1 tsp Cinnamon - 1" pinch Cloves - 2 Cardamom pods - 2 Bayleaf - 1 To grind: Coriander powder - 1 tsp Green chilli - 1 Grated Coconut - 1/4 cup Poppy seeds - 1/2 tbsp How I Made it: Lets prepare the vadas first. Soak the chana dhal overnight. Chop the onions, green chillies and curry leaves finely. In a blender, add the chana dhal, red chilli and fennel seeds. Pulse it 2 - 3 times. You should have some whole chana dhal here and there. Put this mixture in a bowl, add chopped onions, green chillies, curry leaves, hing and salt and mix well. Pinch lemon sized balls. Heat oil and deep fry till evenly brown. Break these into 2 and set aside. Chop the onions. Blend the tomatoes into a smooth paste. Heat oil in a kadai, add the ingredients under to temper. Add the onions and saute till soft. Now add in the ginger garlic paste and fry till the raw smell goes off. Add turmeric powder and fry. Add the blended tomato to the onions and fry till oil separates. Blend all the ingredients under to grind to a smooth paste. Add this paste to the cooked onion-tomato mixture. Fry till oil separates. Add the broken vada pieces, garnish with coriander leaves and serve hot. ** My Notes: ** Add water to bring to the desired consistency. ** When thick this makes a perfect side dish for chapathis or dosas and when thin, would be great with hot rice. However, we always prefer this with dosas.

So thats it Folks...
With Love,
Vimitha

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