Tuesday, June 28, 2011



Buttermilk - 2 cups
scraped coconut - 1/4 cup
toor dal - 2 tablespoon
Raw rice - 1 tablespoon
Corriander seeds - 2 tablespoon
Ginger - a small cube
green hcilli - 10
red chilli - 3
asafoetida - 1 pinch
Paruppu vada - 7
turmeric powder - 1/2 teaspoon
Oil - 2 teaspoon
Salt - as needed
Mustard seeds, Urad dal, fenugreek - for seasoning
Curry leaves - for seasoning
corriander leaves - to garnish


  • Soak toordal, raw rice, corriander seeds for almost half an hour.
  • Add the soaked items, coconut, ginger, green chilli and grind to a nice paste.
  • Add oil to the frying pan, when it is hot season with mustard seeds, urad dal, fenugreek, redchilli, curry leaves, asafoetida.
  • Add the paste to the pan..add turmeric powder, salt and little water and allow it to boil until the raw smell goes off.
  • Add buttermilk and allow it to boil in medium flame.
  • Take care while boiling the buttermilk...it has to boil well..at the same time it shouldn't turn curdish..
  • When this gravy gets little tightened add the paruppu vadas.
  • Switch off the stove after 2 to 3 minutes.
  • It will take almost 30 minutes for the vadas to get softer.

Note: The vadas should not be crispy..they should be somewhat thicker..

Learnt from: Mrs. Padma, mother