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The ingredients needed to make Curry vadai Mutton vada (teatime snack):
- Prepare 1/4 kg Minced mutton
- Provide 200 g Chanadal
- Use 1 Finely chopped Onion medium size
- You need 2 Finely chopped Green chillies
- Get 1 tbsp Chopped mint leaves
- Prepare 1 tbspn Chopped coriander
- You need 1 tsp Saunf
- You need 1 tsp Garam masala powder
- Prepare 1/4 tsp Ginger garlic paste
- Take 1 tsp Lemon juice
- Prepare to taste Salt
- Prepare Oil to fry
Instructions to make Curry vadai Mutton vada (teatime snack):
- Soak the chanadal overnight and drain it well before grinding. And grind it into coarse paste.
- In a bowl add the minced mutton, chopped onion, green chillies, mint leaves, coriander leaves, saunf, garam masala, ginger garlic paste, lime juice, coarsely grounded chanadal and salt. Mix it well.
- Take a small lime size ball of mutton mixture and flatten it to make vadas. Do the same to all the mutton mixture.
- Heat oil in pan to deep fry and fry the curry vadas in medium heat for 3 -4 minutes until the vadais turn into a deep golden colour, crispy and cooked. Enjoy the hot vadas with hot tea.
Masala Vada: Kerala's favourite teatime snack (it's called Parippu Vada here) is crunchier than the Medu Vada and is made with tur dal. Thavala Vadai: A popular variation in many parts of Southern Tamil Nadu including Chettinad, the Thavala Vadai brings together raw rice, boiled rice and four. Vada curry is a popular South Indian accompaniment that suits well with Idli, dosa, appam and pongal! As per my friend it has originated from "Chennai", though I am not sure about it. You will love this deep fried channa dal vada soaked in spicy masala gravy / curry.
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