Week #33- A very Southern Indian specialty

Paruppu Vadai:
If you need to eat something fried- might as well be this Vadai which has 2 pulses mushed together. At least its low-carb :) :) I have to say I make this vadai quite well. I grind Toor and Chana Dals together with some red chillies, asafoetida and add some salt and curry leaves in the end before patting them and frying them up. We had a small party for my dad's 75th birthday over the weekend and the catering was by my favorite traditonal caterer in Coimbatore, Sabari caterers. In fact, he is the one who catered for my wedding. Though he has lost some following in recent times due to various reasons, I have to say, his traditional food like avial, sambar sadam, vadai and rasam are really by far better than the more well-known cooks of Coimbatore. The food in my wedding has got to be the best wedding food we have had since. This is not just my view, but pretty much everyone that attended my wedding. Just my 2 cents, the traditional Tamil food is so unique and so important for weddings and such, that just beacuse you are ready to pay money or get more "famous" caterers,you dont necesarily get the actual taste . The vadais they brought were just mind blowing Just sticking to basics are awesome and Sabari caterers r my pick in CBE for such occasions....

Recipe:
Ingredients:
Toor Dal and Chana Dal- equal measurements soaked in water for 6 -8 hrs in cold water
Dry Red chillies- 2 or as needed
salt- 1 teaspoon or as needed
Asafoetida powder- 1/4 tablespoon
Curry leaves- 1Oil for frying

Grind both dals together with red chillies and asafoetida in a mixer with no water at all or just a few sprinkles of water. Do not grind too fine. Add curry leaves and salt and mix toegther. Pour 2 tablespoons of the heated oil and mix them, this will get the vadai to be nice and crispy. Pat them into patties. I like thme fairly thin, though the traditional vada they make at home is quite thick.The oil should be preheated but not overly hot that its fuming.Fry the patties and drain them in paper towels when they turn brown. Enjoy!!!