Nibbles For My Toddler # 4

Black grams are also known as urad dal or ulundu in tamil. It is the most nutritious pulse. Pulses are the only sources of protein for the diet, other than meat. For vegetarians pulses are a vital part of the diet. For non vegetarians, pulses offer an alternative source of protein without the fat but with a lot of fiber. Also beans and lentils are rich in complex carbohydrates, vitamins and minerals.

The other day hubby bought a big pack of urad dal. I used some to make vadei. Still have a lot more in the pantry. As it is Mahisha´s 19th month anniversary today, I thought of using the dal as the main ingredient to create something interesting for her.

Black Gram Fritters

What do we need:




1/2 cup black gram or urad dal, split and skinned
1/2 cup water, or as required
4 tbsp plain flour
4 tbsp palm sugar
1 tsp baking powder
1/2 tsp salt
oil for deep frying

How do we do it:

Soak the dal overnight. After washing, grind with water to become a soft and smooth paste. Add the rest of the ingredients to the ground dal. Stir well to become a thick batter.

Heat oil in a frying pan. Drop by tablespoonful into the oil. Fry on low medium heat until brown. Serve warm.




The fritters taste very much like paniyaram. They are crispy outside and soft inside.

Happy New Year

A very happy and prosperous new year to all the Tamils and Malayalees around the world. Varusha Pirappu has never been greater than being celebrated at home.

During new year's eve, amma would prepare a tray filled with fruits, sweets, jewelleries, money and a mirror at the altar. At dawn, she would wake us up one by one and guide us to the altar while reminding us not to open our eyes. As soon as we reach the altar, we were to open our eyes, look at the filled tray and to look at ourselves in the mirror. The reason is to start the new year properously. So that the whole year would be filled with prosperity. It seems that whatever we see and do on the new year determines how the year would be.

Later, after having our bath and prayers, we would help amma with her massive cook out, of course vegetarian. We would invite our neighbours for lunch. Everyone has to sit on the floor. Rice, sambar, rasam, yoghurt, ghee, an array of vegetable dishes and pappadam served on fresh banana leave. Then, on the same curry stained leave, ulundu vadei and payasam would be served as dessert. Ahhh........ nostalgia.

This year, luckily varusha pirapu falls on the same day as Good Friday. Which means hubby and I do not work. I planned a week ago to celebrate it with morning prayers, a vegetarian lunch with vadei and payasam (my favourite indian dessert combo).

On this auspicious day, I would like to share amma's ulundu vadei recipe with everybody. She is indeed a vadei pro. I hope to make vadei half as good as her.

Ulundu Vadei (Black Gram Vadei)

What do we need:
1 cup black gram
1 onion
1 green chilli
1/2 inch ginger
1 tsp salt
oil
water

How do we do it

Finely chop the onion, chilli and ginger piece. Set aside.

Soak the dal for about 2 hours. Grind it with minimum water. Gradually add little water at a time, if neceassary, until it becomes a very soft, smooth and fluffy paste. Ensure that the paste is not watery. Mix the dal paste, the chopped ingredients and salt.

Heat oil on medium. Place a piece of cling film at the back of a flat surfaced bowl. Take a small portion of the mixture and place it on the cling film. With wet fingers, flatten the mixture and shape round. Then, make a hole in the centre. Slowly slide the vadei into the heated oil. Fry it until brown, turning around once.

Remove and serve hot.

Ulundu Vadei with Payasam

இனிய தமிழ் புத்தாண்டு நல்வாழ்த்துக்கள்