Ulunthu Vadai (Split Black Lentil Vadai)

Another year and another Pongal harvest festival knocking our doors tomorrow. Certainly first thing first in the morning, I am going to make the sakkarai pongal/sweet rice - significantly important for being thankful and grateful for the rice I must have daily (Pulao Rice Vegetarian). Then off to in-laws house for a lavish vegetarian banana leaf lunch. These dishes were what we had last year. I can expect the same spread of vegetarian dishes with payasam and vadai tomorrow. Perhaps even better. 

Eggplant Stir Fried With Curry Leaves

Mint Chutney or Tomato Chutney or Coriander Chutney 

Cauliflower Curry/Cauliflower Pakoras/Cauliflower Cutlets

Mango Chutney 1 and Mango Chutney 2

As you know, I hardly make snacks (Fried Mushroom Rolls & Cheesy Bread Rolls) and desserts (Kesari, Rose Sago Gula Melaka & Fried Pineapple Rolls). Basically there no takers at home and not worth all the trouble for the two of us. So this vadai recipe is not mine. Its my aunt's. Conveniently I took the pictures and noted down down the recipe(Dhal Rice & Pachai Payaru Kulumbu).

Ingredients

1 cup ulunthu/split black lentils - soaked overnight and grind/blend to a smooth consistency with water.

(Note: add water bit by bit because the mixture must come together to shape up) 

1 green chilli - sliced

1 red chilli - sliced

1 tsp cumin seeds - crushed

1 tsp black pepper seeds -crushed

5 shallots - sliced/chopped

2-3 sprigs curry leaves - sliced/chopped

1-2 sprigs spring onion - sliced/chopped

1-2 sprigs coriander leaves - sliced/chopped

Salt for taste

Oil for frying

Method

Mix all the ingredients together except for oil

Wet hands, take a bit of the mixture, flatten and made a hole in the centre with your finger.

Do the same until the mixture is finished. 

Deep fry and remove. 

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