Aavadalu

Vada/Garelu : Its a Indian snack shaped like doughnut and made from black gram lentils.

When is it made:Garelu/vada is the mandatory first course of any festive meal and also during the guest visits.
The basic idea of either dahi vada or Aavadalu is same – The hot deep fried vadas/garelu are put in thick beaten yogurt. The difference is - in aavadalu, the blackgram lentil`s vada/garelu are dipped in a seasoned yogurt.

The yogurt is seasoned with blackgram lentil, bengalgram, mustard seeds, green chilli, and curry leaves. Whereas in dahi vada, the vadas/garelu are dipped in a plain yogurt, and topped with crushed black pepper, chat masala, coriander leaves, etc..
Proverb associated with garelu: “Thinte garelu thinali, vinte bharatam vinali”

This means “Either you have to eat garelu or have to listen bharatam.” Bharatam/Mahabharat is a Sacred and India’s greatest epic. This dish is related with the epic for the reason of its taste, a heavenly taste to say.

Ingredients:

For Vada/garelu :

Blackgram lentils – 1 cup

Ginger – Small piece

Green chillies – 2-3 finely chopped (acc to ur taste buds)

Cumin seeds – 1-2 tspnSalt to tasteOil for deep frying

For seasoning:
Curd - 2 - 3 cups

Blackgram lentils – 1 tspn

Bengalgram – 1 tspn

Mutard seeds – 1/2 tspn

Green chillies – 1 finely chopped

Curry leaves – 7-10 leaves

Turmeric powder a pinchCoriander leaves for garnishing.

How do we prepare :

1. Soak the blackgram lentils for 4-5 hours.

2. Clean them well and grind to paste by adding ginger and little salt. Remember it should be a tight paste.So do not add water.

3.Now remove from the grinder , add jeera, finey chopped green chillies. You can also salt at this point if you feel it to be less salty. Vada / garelu Batter with cumin seeds - Just before frying

4.Take a deep frying vessel and add enough oil for deep frying.

5. Wet your hands with water and take a lemon sized ball and flatten it into a vada on a greased sheet.

6.Make a hole in the centre of the vada.
7. Slowly drop it into the hot oil carefully and fry it on both sides on medium heat to a golden brown colour.
8.Immediately drop them into the seasoned yogurt.
9.Garnish with coriander leavesServe chilled or at room temperature.

Seasoning :
1. Heat the oil in a pan, add blackgram lentils, bengal gram, mustard seeds, green chill and turmeric powder. When mustard seeds pop, add curry leaves.

2. Switch off the stove and add this seasoning to the thick beaten yogurt. Add salt to taste

Notes:1. Do not use sweetened yogurt. I have used dried curry leaves

2. This dish can be served chilled or at room temperature but remember the yogurt should not turn sour.