January 30, 2013

Tea Kadai Masal Vadai / Masal Vade / Nadan Parippu Vada


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 Signature dish of tea stalls in Tamil Nadu and Kerala,is this flavor packed Masal Vadai or Parippu Vada .

It is popularly known as Tea Kadai Masal Vadai in Tamil Nadu . Kadai means stall and tea Kadai translates to Tea stall.
In Kerala it is known as Nadan Parippu Vada or Thattukada Vada which again translates to Tea shop Vada. 

It is such a delight to bite into this crunchy Masal vadai and have a sip of hot masala Chai . The flavors compliment so well with one another that no one can stop with one . 


A perfect accompaniment on a rainy day when one is forced to take shelter under the small tea stalls to escape the rain. 
I am sure everyone must have experienced this at some point in life.  For me ,my first experience of tasting Masal Vade was at Dharmavaram Station in Andhra Pradesh enroute to Bangalore. It was tea time in the evening and my mom got me this vada which was being fried right in front of our eyes and to be honest, I haven't had a Masal Vadai like that till date,for me it was love at first bite .


Masal vadai is prepared using a bigger variety of channa dal called as pattani paruppu ,the taste of masal vadai made from pattani paruppu is outstanding.  As the availability of pattani paruppu is scarce outside of Tamil Nadu,we use the regular channa dhall to make these vadas.

The flavor from the mint leaves and the subtle sweetness from fried fennel seeds and caramelized onions gives the vada an irresistible taste. One bite of this hot crispy vada and I am sure ,you will be transported to another world. 

In Karnataka along with mint leaves ,dill leaves are also added to the vada ,those of you who like the taste of dill /sabsige soppu can try adding it to the vada batter . I am personally not a very huge fan of dill leaves ,so I skip it.


Serve the masal vadais with creamy coconut chutney and with hot tea or coffee . We enjoyed it with some chutney and also enjoyed with rasam rice in the afternoon.  It was a classic combination of rains,  masal vada and rasam rice. 
 
 After so many years,I was able to take time off and spend some time to click decent pictures today (Oct 15 2024) and update my post with some extra content and step wise images of preparing the Masal Vade.

Preparation Time : 2 hrs
Cooking Time : 30 mins
Serves : 4-5

Ingredients

1.5 cups channa dhall / bengal gram dhall/kadalai paruppu
3-4 green chillies 
ginger chopped finely 
2 tsp fennel seeds /saunf
pinch of asafoetida
1/2 cup coriander/cilantro finely chopped finely (use generously)
15-20 curry leaves chopped finely
15-20 Mint leaves/pudina chopped finely
1 small size onion chopped finely (or)
8 to 10 finely chopped pearl onions/ Sambar onions
Oil for deep frying

Method


  • Wash and soak all the dhall /lentil  for about 1 - 1.5 hrs.
  • Drain completely,there should be no water left at all. Keep a handful of soaked dhall aside .
  • Grind to a coarse paste by adding the ginger,few curry leaves ,green chillies. Small piece of garlic can also be added for extra flavor.
  • In a mixing bowl  add the chopped cilantro/coriander,curry leaves,mint,fennel seeds,onions,salt and mix well.
  • To this add the ground mixture , whole soaked dhall ,salt and mix well .The salt and onions will release some water and the vada will get the necessary moisture .Never add extra water as the vadas won't turn crisp on frying . Use your hands to mix the vada mixture. The heat from the hands will also add up to the taste . Ensure you wash your hands well before mixing.
  • Heat the oil,pinch out a small piece of the dough and slide it in the hot oil,if it raises immediately,means the oil is at the correct temperature.
  • Make small lemon sized balls from the dough and flatten them into small patty. Lightly wet your palm before flattening the patty .It will help to slide easily into the oil.
  • Keep the heat of the oil in medium - high,slide the patty into the oil and fry until golden brown.
  • Do not slide in all the patty at the same time.Do it in batches. At the max slide in 3 or 4 vadas at a time and cook it on medium flame.
  • Don't fry on high flame ,as the vadas remain under done from inside ,though they may appear crisp on the outside .
  • Drain on absorbent paper and serve hot with Masala Tea or Filter coffee.

Notes
  • Those who like the flavor of dill leaves /sabsige soppu you can add that too after grinding the lentils.
  • In case,after grinding,if you find there is slightly excess water,add in about a tbsp of rice flour,this will help absorb the excess water. Donot add too much rice flour as the vadas will become dry and will brown very fast. 



Sweet Corn Peas Pulao | Sweet Corn Peas Pulav | Corn Peas Pulao


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It was one of those days when my fridge ran out of vegetables and all that I had was frozen peas, sweet corn ,potato ,onions and a few basic things. With these bare minimum ingredients all I could think of was  a quick pulao and onion raita for lunch. The best part of preparing a one pot meal or flavored rice,is it gets done in a jiffy  with simple ingredients and turn out to be a super hit each time .


To go with this flavorful and tasty Sweet corn peas pulao , I prepared a delicious Aloo Jeera Curry . This sabji and raita compliment the pulao so well that you just cannot stop with one spoonful. 

If you wish to make the meal a little elaborate, you can roll out a few rotis and a whip up a quick salad and serve with some roasted papads to complete it .

Sweet corn peas pulao is mildly spiced and has very subtle flavors making it the apt choice for serving at parties and is definitely a crowd pleaser. From children to adults ,everyone would love to have a second serving.  

Cashew Peas gravy , Veg Kofta , Paneer Mattar , Peas Masala  ,Gujurati Kadi are some gravy/curries which will compliment the corn peas pulao really well .




With winter setting in slowly in most parts of India, fresh corn and peas are available in plenty in the market . It is the best time to enjoy such warm meals in the company of your loved ones.  My hubby isn't a great fan of sweet corn and I simply love sweet corn, so this sweet corn pulao is made when he is not there at home for lunch or dinner . I make myself a small portion and enjoy, last week (November 2024) was one such day and I had leisure time to sit and click some good photos of the pulao in my favorite crockery . I have left the stepwise recipe collage as is from my 2013 post since the recipe remains unchanged. 


Preparation Time : 30 mins
Cooking Time : 30 mins
Serves : 2 to 3

Jain Version : Skip the ginger garlic and onions from the recipe and follow the rest as is.

No Onion No Garlic  : Use grated ginger / ginger paste and skip the garlic paste and onions.

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Ingredients
1.5 cups basmati rice 
1/2 cup fresh peas/frozen peas
1/4 cup sweet corn
few mint leaves/pudina (optional)
2 bay leaves/tejpatha
2-3 cloves/lavang
2 cardamoms/elaichi
1 tsp cumin /jeera
2 medium sticks cinnamon/dalchini 
2 tsp ginger garlic paste
1 tbsp oil 
1 tbsp ghee
3-4 green chillies ( adjust as per spice level)
1 tsp lemon juice 
1/2 tsp kasuri methi /dehydrated fenugreek leaves

Method

  • Wash the rice  3 - 4 times and soak for about 30 mins . Drain the water and let the rice rest in a colander
  • Heat ghee/oil in the pressure cooker, sauté the jeera (cumin),bay leaves, cloves, cardamom and mint
  • Fry the onions till they turn translucent .
  • Saute the ginger garlic paste till the raw smell is lost. Always add GG paste after you saute onions ,that way the GG paste won't stick to the pan's bottom and get burnt.
  • Slowly add the peas, corn and salt with 1/2cup of water and cook until the peas and corn turn tender
  • Add the rice and give a quick saute without breaking the rice .
  • Pour 1.5 cups of water ,squeeze the lemon ,add some crushed kasuri methi (dehydrated fenugreek leaves) , close the cooker lid and pressure cook for 1 whistle on medium flame . For the Basmati rice that I use, I need 1.5 cups water for 1 cup rice. If using, regular Sona Masuri variety of rice I add 2 cups water for 1 cup rice.  (adjust water ratio depending on the rice variety)
  • Release the pressure ,let it stand for 3 to 4 mins and then gently fluff the rice with a fork
  • Transfer into a hot pack and garnish with fresh coriander , roasted cashews if you like.
  • Serve hot with raita and some curry of your choice.