Whole Moong + Radish Leaves Vada with Coriander Chutney, Sambar and Tea.

Whole Moong + Radish Leaves Vada with Coriander Chutney, Sambar and Tea ..

Wash and soak 2 cups of Whole green Moong overnight. Next morning wash again and drain well in a colander.

Grind the moong with 4-5 green chillies and little bit of water to a coarse rava like textured paste. Do not add more water. Keep sprinkling water while grinding when and if necessary. That way you will not be adding excess water to the paste. Wash and chop about 2-3 cups of tender green radish leaves finely. Mix it with the moong dal paste. Add 1 tsp of hing powder and salt to taste. Add ½ cup of fresh coconut bits (fresh coconut cut into tiny bits also called as katla kudke in konkani). Add some roughly crushed pepper powder (Optional). Add 10-12 curry leaves cut into bits. Mix well. The texture should be that of urad dal vada paste. You can also add one cup of finely chopped onions to this. You can also add some grated ginger to this, in which case leave out the hing powder.

Heat plenty of oil in a deep kadai for deep frying. When the oil comes to smoking point, reduce heat to medium and wait for 5 minutes. Check the heat by putting a very tiny ball of dough into the oil, if it springs back within seconds, the heat is correct to be continued for deep frying. Maintain this heat throughout by making little variations by increasing and decreasing the heat from time to time. The right temperature is an absolute must to get crispy well fried vadas. 

Take some dough about ½ cup on wet hands rolling it to a ball, flatten a bit. Press index centre through the center to make a hole and gently leave the vada into the oil. You can add 2-3 vadas at a time depending upon the size of your kadai. Just wait a minute or two between adding the vadas in the oil so that they do not stick to each other. Fry the vadas evenly on both sides by turning over the vadas often and pressing them down a bit with spatulla often. Once the vadas are evenly browned which may take somewhere between 5-7 minutes, remove on an absorbent paper and let the excess oil drain a bit. Serve hot with sambar and coriander chutney. 

** For the recipe for the Green Coriander Chutney please refer #Chutney or the given link below…

http://gayathrifoodbytes.blogspot.in/2014/12/coriander-chutney.html#more

** For the recipe for the Sambar please refer #Dal/Saar or the given link below.....

http://gayathrifoodbytes.blogspot.in/2015/01/vada-sambar.html#more