Vada with Gongura Chutney

🧺 Ingredients

For Vada:

• 1 cup urad dal (whole white lentils)
• 1 inch ginger (finely chopped)
• 2 green chilies (finely chopped)
• 1 medium onion (finely chopped)
• 1 tbsp curry leaves (chopped)
• 1 tbsp coriander leaves (chopped)
• 1 tsp cumin seeds
• Salt – to taste
• Oil – for deep frying

For Gongura Chutney:

• 2 cups gongura leaves (sorrel leaves, washed and stem removed)
• 4–5 dried red chilies
• 1 tbsp sesame seeds
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp urad dal
• 1 tbsp oil
• 2 garlic cloves
• Salt – to taste

🔥 Recipe Instructions

Step 1: Soak and Grind Vada Batter

-Soak 1 cup urad dal for 4–5 hours. Drain water and grind to a fluffy, thick batter using very little water.

Step 2: Add Aromatics

-Add finely chopped ginger, green chilies, onion, curry leaves, coriander, cumin seeds, and salt to the batter. Mix well.

Step 3: Shape and Fry Vadas

-Heat oil in a kadai. Wet your hand, take a portion of batter, flatten it and make a hole in the center.

- Carefully slide into the hot oil.

-Fry on medium flame until golden brown and crispy. Remove and drain on a tissue paper.

Step 4: Prepare Gongura Chutney

-Heat 1 tbsp oil in a pan. Add mustard seeds, cumin seeds, urad dal, garlic, and dried red chilies.

- Sauté until they splutter and smell fragrant.

-Add sesame seeds and sauté lightly. Add the gongura leaves and cook until wilted and soft.

-Let it cool and then grind everything with salt to make a smooth chutney.

Step 5: Optional Tempering

-You can add another quick tempering of mustard seeds, garlic, and curry leaves on top of the chutney for extra flavor.

🍽️ Serving Tips

-Serve piping hot vadas with gongura chutney on the side.

-Great with tea, or as a snack or light meal.

-Can also be served alongside rice and dal for a complete South Indian platter.