Ulunthu Vadai (Split Black Lentil Vadai)

Another year, another Pongal harvest festival is gonna knock on our door tomorrow. I hope loud and clear, hopefully, besides making sakkarai pongal/sweet rice, sometimes I don't even do that, but utmostly, harvest festival must be welcomed with prayers. Yes please, we must be grateful, especially to the farmers who slog throughout the year, under blistering sun and heavy rain sometimes, for ensuring that we are not deprived of rice, which by far is one I must have daily (Pulao Rice Vegetarian). Pongal in my house is a quiet moment. No point getting excited for the two of us, no point cooking aplenty and wasting, I have also stopped with feeding other people. No need, come whichever festival or special occasion, my life is now a quiet life with only my other half-half. I believe god will still bless you because, it is not about lavishness or impressing others, but potentially, "a clean heart is a god's heart".  


During the last, I can't recall which Indian festival, we had the honour to a lavish vegetarian banana leaf lunch at our in-laws. Wow, what a joy to the mouth, tummy and heart, what a splendid meal, a complete package alongside payasam and vadai. . 

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

I also made sure I didn't miss out on how to make vadai (Rice Vadai). From my aunt for my blogging love. She unselfishly showed me the way, I, on the other hand, must be sincere and truthful as well. I hate lying, so before you get impressed with me, let me just tinkle ring you again that, I didn't make these fried, crispy out the outside and soft bite inside vadai. 

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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