"Sabudana~Kananga Vada (Tapioca Pearls~Sweet Potato Fritters" Served With Tingalavre~Batate Kolumbo (White Beans~Potato Sambar) And Kottambari Palle Chutney (Coriander~Coconut Chutney) Along with Tomato Ketchup (Store Bought) ... For a change prepared Sabudana Vada with Sweet Potato (Ratalu) for today's Shivratri Fasting ... They turned crispy and soft from within ... Enjoy these when they are hot ... Yummy Yumzzzzz …
** Shivratri Fasting is a fast that is observed by most of the hindus in India and all round the world Indian who have settled there. Though many now do not follow these traditions / rituals by and large Shivratri is observed by maximum people. Some fast without even taking in water, while some have only fruits and some prepare and eat those dishes that are not forbidden for upwas / fasting. My Mother used to take us early in the morning to Shivaji temple in Kadri (Mangalore) during Shivratri and we used to climb the huge steps and make water abhishek to the shivlingam there. Kadri Manjunatha (Ishwar / Shivaji) Temple is one of the pious and most auspicious temple considered in India along with some more. It has a holy water dripping out in a small tank which source of water is said to be not yet found. However, Mom always prepared dishes like Urad with Varai or Moong dal Idly with some hummana for lunch and none of us ever observed strict fasting with only fruits or so. After marriage and settleing in Thane (Mumbai) there were no such rituals that were followed by my husband’s family. My hubby never believes in fasting but does not but is cool with any food cooked, so I followed Shivratri fasting by observing the same eating dishes that could be consumed or what my mother followed.
** In Mumbai people always prepare dishes out of Sabudana / Tapioca Pearls or out of Sweet Potato (Ratalu) for fasting. So sometimes I tried preparing dishes using the same. Today I prepared Sabudana Vada (fritter) with Sweet Potato (Ratalu / Kananga) instead of potatoes with which it is usually prepared. The recipe is the same as that of Sabudana Vada except that I added in sweet potato which is much more healthier than poatoes. I added in cashew nut pieces instead of roasted and powder groundnuts while keeping rest of the recipe same. I also prepared white beans sambar / tingalavre kolumbo as an accompaniment to these vadas and coriander coconut chutney. The combo was awesome and was loved by all. I know it does sound strange to eat so much in the name of Upwas / fasting, but that is how it is. My hubby always tells me it is much more fun on fasting days as he gets different types of combo dishes to relishes and also does not feel hungry. Anyways, you can enjoy these Vadas even on normal days or when you have guests dropping in.
** Ingredients:
Sabudana / Tapioca Pearls : 1 heaped Cup (Large sized variety)
Sweet Potato / Ratalu / Kanaga : 1 large size ( About 200 gms)
Cashew Nuts : handful chopped.
Green chillies : 6-8 finely chopped.
Curry Leaves : 8-10 fresh one’s finely chopped.
Hing / Asafoetida Powder : 1 tblsp
Salt to Taste.
Oil : 1 tblsp
Oil : For deep frying the vadas.
** To Prepare Sabudana / Tapioca Pearls : In a large bowl add one cup of large sized variety of sabudana and add about 4-5 cups of water. Leave this covered aside for about 2 hours. Drain off the water completely and leave it aside to swell on its own for another 2-3 hours. Sabudana should swell properly and look like small white pearls for you to get the best spongy effect. So soaking and resting period is very important. You CAN NOT add the sabudana directly nor the soaked one immediately as that will not give you the above softness. So I recommend you follow the proceedure of soaking and resting period for the sabudana.
** Prepare the sabudana as mentioned above and keep it ready aside.
** To Cook Sweet Potato : Wash the sweet potato / kananga / ratalu properly under running water to remove all the dirt stuck to it. It should be clean. Cut it horizontally into 3 large pieces and put it in a pressure cooker pan along with one cup of water and pressure cook to one whistle only. Leave it aside for 5 mins.and then release the pressure with the help of tongs from the pressure cooker. This is to arrest too much cooking of sweet potato. Sweet potato gets cooked fast so over cooking will make it more mushy which will not give you well crisp vadas. Once you are able to open the lid remove the cooked sweet potato into a flat plate and allow it cool under fan so that it cools fast. Once it is completely cooled gently peel off the outer skin. Now you have the sweet potato cooked and ready.
** Prepare the sweet potato as mentioned above and keep it ready aside.
** To prepare the mixture for Vadas : In a wide bowl add in the cooked-peeled sweet potato and mash it well. There should no large sized lumps small bits are ok. Now add in the finely chopped green chillies, salt to taste, chopped curry leaves, hing powder and mix well. Now add in the soaked sabudana and the cashew nut pieces (you can also add roasted and skinned peanut pieces instead of cashew nut pieces) and combine well. Add in a tblsp of oil and further knead well for a few minutes.
** Remove about 2 tblsp of mixture in hands and roll them it into a smooth ball and then flatten it slightly to make into vadas / tikkies. Prepare a few and keep them ready before you start to deep fry them. If you are not able to make them into vadas / tikkies and they are sticky. Keep the mixture in the fridge for 30-45 minutes and then try them immediately once you remove it out they become easier for binding. You can also fry only that much how much need and keep the rest in an airtight container in fridge and use later. Remains good for 24 hours.
** Heat plenty of oil in a thick bottomed kadai for deep frying. When the oil reaches smoking point, lower the heat and wait for 3-5 minutes. Add in a pinch of the mixture for testing the oil heat, if it forms into a ball and comes up immediately, the oil is hot enough. Keep the heat to medium now and add in prepared tikkies / vadas into the hot oil one by one. Be careful, add gently into the oil so that it does not splutter. Add 5-6 vadas at a time depending off course on the size of the kadai, you can add more or less. Keep the heat constant, by lowering if too hot and increasing if you find it getting cold.
** Allow the Vada to cook in the oil for a few minutes, then keep turning them frequently to get crispy and evenly fried vadas. This will take somewhere between 5-7 minutes depending upon the size of the ambado. When they turn crispy and golden remove and keep it on an absorbent paper for the excess oil to drain off. Repeat the procedure with the reaming batter, till all the batter has been used. Remember to keep the heat level constant throughout deep frying process otherwise you will not get crisp and soft centered vadas. Also the vadas may absorb oil if the heat goes low too.
** "Sabudana~Kananga Vada (Tapioca Pearls~Sweet Potato Fritters" is done and ready to be served. Serve them hot as they taste best when served hot with any chutney of your choice and sambar or ketchup. The choice of accompaniments for the vada is upto you. I served them with Tingalavre~Batate Kolumbo (White Beans~Potato Sambar) And Kottambari Palle Chutney (Coriander~Coconut Chutney) Along with Tomato Ketchup (Store Bought) as it was for lunch time. Otherwise only chutney and ketchup will be also ok. Do enjoy these Vadas with your family and friends. They taste awesome.
** You can use the search option for "Chutney" where you will get many more dishes of chutney both dry and wet. Do try out various types of chutney's to relish with dosa / Idly / roti etc. and Enjoy the same with family and friends. You can also check through the link given below.
** You can use the search option for "Vada or Ambado" where you will get many more dishes of the same. You can try out the link given below for specifically Sabuddana Vada dishes where you will find 3-4 mix and match combo posted.
** You can use the search option for "Kolumbo or Sambar" where you will get many more dishes of the same. You can try out the link given below for specifically kolumbo / sambar dishes where you will find 3-4 mix and match combo posted.
** An Earnest Request : There are many more recipes of similar type in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it please leave a message in comment section or mail me the same. You can also go to my page (add on the left side of blog) and leave a message and I will try my best to get back to you as soon as possible … Thank you. I have also started a food group for "Konkani Saraswats" by the name "KONKANI DELICACIES" the link of which is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring".
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