Tuesday, June 8, 2010

Perugu Vada Recipe





Ingredients:

2 lbs urad daal(minigapappu)
1 gallon Perugu(yogurt/curd)
1/2 kg. vegetable oil
Salt to taste
One big bowl water

For masala
12 green chillies
Small piece ginger
2 spoons cumin seeds
Salt to taste

For seasoning (Popu)
2 tea spoons mustard seeds
1/4 spoon cumin
1 pinch asafetida
4 stems curry leaves (karivepaku)
1/4 spoon turmeric powder


Method:

1.Soak urad daal in water for 4 hours.
2.Beat the curd,and put in a wide open dish
3.make fine paste all the masala items including salt
4.Fry all the sesaoning items and the grinded masala and add the mix in the curd(perugu).
5.Keep aside.
6.Grind urad daal like paste, It should be thick paste add salt for taste.
7.Put frying pan on a low heat and pour oil into it.
8.Take a bowl and pour water half of the bowl, keep aside.
9.Wet both the palms, take lemon size urad daal paste,make a ball and put on the left palm,wet right palm again, press the ball on the left palm and make a hole in the center, wet right palm again and slip the vada from left palm and drop slowly into the heated oil.
10.After two minutes turn other side of the vada. When they become brownish color, take them out
11.immediately dip them in the large bowl of water and put it in the curd
12.All the vadalu should be covered with curd.

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