Masala Vada...Left overs can be converted to a delicious curry

Masala Vada/Gaare...when you look at this name what do you think of? Well, before I tasted them, I used to imagine that they are normal Garelu with some masala paste added to them...But this recipe is like our Mysore Bonda with no Mysore in it...:D...It has no ingredients other than ginger to be called as Masala......then where did this name come from?????
I dunno....:(...Masala vada is a famous evening snack in Nellore, my hometown, which is very close to Tamilnadu...and this recipe has been adapted from TamilNadu cuisine(Source of info - Nellore VRC centre daggara mobile-canteen vala)...Just like the punugulu in Krishna Dt, Mirchi Bajji in Hyderabad, So is the Masala vada in Nellore...

Also from Sharmi's first post, I came to know its Tamil name - Parupu Vadai (Parupu is pappu I guess, since we make it with Chana dal pappu, it might have been named like that)..Sharmi, please if you happen to see this post let me know if I am wrong in interpreting its meaning...



Ok then..without much story telling I'll post the recipe..But haaa...I have one more thing to say...In Nellore you'll also find a recipe called Masala vadalu pulusu...these Masala vadalu cooked in tamarind sauce...My mom never made this, but I tasted it in many of my friends' houses...Left over masala vadalu can be used for this recipe...Ok now...end of introduction...

Ingredients:

Chana Dal - 2 cups (soak in hot water for 30min and drain)
Onion pieces - 1/2 cup
Green Chillies - 4 (chopped)
Ginger - 1 inch piece (chopped)
Curry leaves - 6-8
Salt - as per taste
Oil - to fry

Procedure:

1. Grind the Chana dal to a semi-ground textured paste (do not add water, if at all it is difficult to grind, add little water)
2. Now add the onion pieces, chopped green chillies, ginger pieces, curry leaves and salt and grind for just 2-4sec. Do not grind them for long.
3. Heat oil in a thick bottomed kadai. When oil is piping hot, reduce the flame to medium high
4. Make patties with the ground paste on your palm and drop them carefully in the oil.
5. Deep fry them and place on a tissue for the excess oil to be absorbed.

Serve hot/warm/cold however you like...crispy, tasty masala vadalu ready....:D.....you do not need any chutney with this...they taste well on their own...

The story doesn't end here. As I told you, the left overs can be used for a gravy curry...




Ingredients:

Masala vadalu - 6-8 (left overs)
Onion - 1 sliced
Tomato - 1 cut into chunks
Tamarind pulp - 1 table spoon
Water - 2 cups
Salt - as per taste
Turmeric - 1 pinch
Red chilli powder - 1 tsp

For tadka/popu,

Oil - 2 tsp
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Fenugreek seeds - 1/2 tsp
Curry leaves - 5-8

Procedure:

1. Heat oil in a wide pan, when the oil is hot add fenugreek, cumin and mustard seeds.
2. When the mustard seeds start to splutter add the curry leaves
3. Now add the onions and saute them till transperent
4. Add the turmeric powder and mix well
5. Add the tomatoes and cook for 2min.
6. Add the salt and Red chilli powder and mix well.
7. Now add the tamarind paste and water and stir well.
8. Cook on medium flame until the gravy/sauce starts to boil.
9. Then add the masala vadalu and simmer for 3-5min.
10. Switch off and close the pan with a lid. Let the masala vadalu soak well (30min) and absorb the tamarind flavour before serving.



Serve warm with hot steamed rice.