Aloo Bhaji Recipe – Potato Sabzi For Poori

Recently I tasted Potato sabzi( Aloo Bhaji in Hindi) for poori in a North Indian thali. It was so tasty and a perfect side dish for Poori. Last week when I made Palak Poori, I wanted to try the Aloo Bhaji/Potato Sabzi I had in the hotel. Usually I make South Indian style Potato masala for Poori. But this is a completely different recipe from mine. Actually speaking, Aloo Bhaji can be made in various ways. Though its a North Indian recipe, there are many aloo bhaji versions like Bengali, Gujarati, Maharashtrian, Pakistani etc.Today I have shared a basic Potato gravy adding onion, tomato and masala powders. I am sure you can enjoy this sabzi with Poori & chapati as well if you like semi gravy type side dishes. Do try this easy and yummy aloo bhaji recipe/Potato sabzi for Poori and enjoy with your family.
Check out How to make Soft Chapathi & Puffy Poori , Palak Puri Recipes too !!

Aloo Bhaji Recipe / Potato Sabzi For Poori

Easy Side dish for Poori - Potato Sabzi/ North Indian Aloo Bhaji

Cuisine: North Indian

Category: Side dish For Poori

Serves: Serves 3

Prep time: 5 Minutes

Cook time: 20 Minutes

Total time: 25 Minutes

INGREDIENTS

To Pressure cook Potato - 3 nos Big onion - 1 no ( finely chopped) Tomato - 1 no (-do-) Curry leaves - few Red chilli powder - 1.5 tsp ( I used Kashmiri chilli powder) Dhania powder - 1 tsp Turmeric powder - 1/2 tsp Garam masala powder – 1/4 tsp Sugar – 1/2 tsp Salt & water - as needed Kasoori methi - 1/2 tsp crushed To temper Cooking oil - 1.5 tbsp Cumin seeds - 1 tsp

METHOD

Wash and pressure cook potato adding enough water, turmeric powder for 2 whistles in low flame. Remove the lid after steam is released. Discard the excess water and keep the potatoes in a bowl of cold water. Peel the skin of potato and chop them roughly.Set aside. Heat oil in a kadai and splutter cumin seeds.Add finely chopped onions and curry leaves. Saute till transparent. Add tomato pieces and saute until mushy. Add turmeric powder, salt, red chilli powder,  dhania powder, sugar and garam masala powder. Mix well for few minutes. Add 1 cup of water and let the tomato, onion cook well.Add potato pieces. Mash half of the potato pieces using the back of  a ladle. Mashed potatoes will give a thickness to the gravy. Add more water and bring it to the desired consistency as you wish. Lastly add crushed kasoori methi and switch off the flame. Garnish with coriander leaves. Serve with Poori & Enjoy !

Note

Adjust the quantity of masala powders as per your taste. You can make the same adding cauliflower too. You can also add some fresh cream at the end to give richness to this sabzi. Adjust the consistency of the gravy by adding more or less water. I made it semi gravy.

Easy, Kids friendly Potato bhaji is ready to be served with Poori !! We relished with Palak Poori

Technorati Tags: Side dish for poori,Aloo Bhaji,aloo bhaji recipe,aloo bhaji gravy,aloo bhaji for poori,aloo bhaji North Indian,aloo bhaji gravy recipe,potato sabzi for poori,potato sabzi with gravy,potato sabzi recipe indian,potato sabzi recipe,tasty potato bhaji recipe,potato recipes

Very good recipes Tags: Side dish for poori, Aloo Bhaji, aloo bhaji recipe, aloo bhaji gravy, aloo bhaji for poori, aloo bhaji North Indian, aloo bhaji gravy recipe, potato sabzi for poori, potato sabzi with gravy, potato sabzi recipe indian, potato sabzi recipe, potato recipes

Continue Reading...

Tomato Kurma Recipe –Thakkali Kurma For Idli Dosa

I learnt this tomato kurma recipe from my apartment neighbor aunty. She make this tomato kurma kuzhambu (She calls this as Thakkali sambar in Tamil) as a side dish for idli, dosa and Idiyappam very often. The awesome aroma of this gravy that wafts through my apartment made me ask the recipe from her and tried it immediately. It was a lovely combo for idli & dosa. I am sure it goes well with chapati/Roti and Appam if its made slightly thick but not with rice. 

In Tamil, we used to call mildly spiced gravies as Kuruma Kulambu. This is one of its kind. It tastes like kurma but looks like Kuzhambu/Sambar/Gravy in consistency. Do not forget to smell your hands after eating ;))  If you are looking for tomato kuzhambu recipe without coconut for rice , please check it HERE. Now Lets see how to do Tomato kurma for idli, dosa. 

Tomato kurma for Idli, Dosa and Idiyappam

How to make Tomato kurma for Idli, Dosa, Appam and Idiyappam

Cuisine: South Indian

Category: Side dish for idli dosa

Serves: 2

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS
1 cup = 250ml

Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Curry leaves - few Big onion – 1no Turmeric powder – 1/4 tsp Red chilli powder – 1 tsp ( I used Kashmiri chilli pwd) Salt & water - as needed To grind Grated coconut -1.5 tbsp Fried gram dal/Pottukadalai – 1 tsp Cinnamon - 1 small piece Cloves - 1 no Cardamom - 1no ( small) Dhania seeds - 1/2 tsp Fennel seeds - 1/4 tsp Ginger - 1/2 inch piece Garlic cloves - 3 nos Khus-khus - 1/2 tsp ( optional) Ripe tomato - 2 nos ( saute in oil and then grind with above ingredients) Cooking oil - 2 tsp Coriander leaves – to garnish

HOW TO MAKE TOMATO KURMA - METHOD

Wash and chop the tomato into cubes. Heat oil in a kadai and saute the tomato pieces till mushy. Take the grated coconut, gram dal,  whole spices, ginger, garlic, dhania seeds, khus khus and grind it coarsely without adding water. Now add the sauteed tomato and again grind everything to a smooth paste adding enough water. Heat oil in a kadai and splutter mustard seeds, urad dal and curry leaves. Saute the finely chopped onions till transparent. To this add, the ground masala paste along with a cup of water. Add salt, turmeric powder and red chilli powder. Boil the gravy till the raw smell of masala paste goes off. If the gravy becomes too thick, add little water, check for sat, boil and remove in a bowl. Garnish with coriander leaves. Serve hot with Idli, dosa adding a tsp of gingely oil. Enjoy !

Note

Add minimum quantity of whole spices else it will over power the taste of kurma. Add more or less chilli powder based on the tanginess of tomato. You can skip cardamom while grinding.

Enjoy this yummy kurma kuzhambu with Idli, dosa, Idiyappam and Appam !

I love to have Idli drenched in Kurma like you see in the picture. How about you ??

Technorati Tags: tomato kurma recipe,Thakkali kurma recipe,thakkali kurma,tomato kurma for idli dosa,tomato kurma for idli,tomato kurma for chapathi,tomato kurma for idiyappam,tomato kurma in tamil,how to do tomato kuruma,tomato kurma for dosa in tamil,tomato kuruma kulambu,tomato kurma recipe in tamil,side dish for idli dosa

Very good recipes Tags: tomato kurma recipe, Thakkali kurma recipe, thakkali kurma, tomato kurma for idli dosa, tomato kurma for idli, tomato kurma for chapathi, tomato kurma for idiyappam, tomato kurma in tamil, how to do tomato kuruma, tomato kurma for dosa in tamil, tomato kuruma kulambu, tomato kurma recipe in tamil, side dish for idli dosa

Continue Reading...

Paneer Makhani – Paneer Makhanwala Recipe

Paneer Makhani ( Makhani means cream in Hindi) is a rich Punjabi gravy/sabzi made with tomato, onion, Butter and cream.Some people call this as Paneer Makhanwala too. Actually I was thinking Paneer butter masala & Paneer makhani recipes are one and the same as the basic ingredients are similar. But after going through few posts, I came to know there is difference in their cooking procedures. I followed Tarla Dalal’s recipe for this gravy. Its taste was close to the restaurant ones and we loved it with soft chapathi. I packed it for Sendhil & Raksha’s lunch box. This gravy can be made without onion, garlic too because its the butter, cashews & fresh cream that makes magic here. Do try it for Chapathi, Naan or plain kulcha. Tastes yumm. Lets see how to prepare Paneer makhani at home.

Continue Reading...

Avarekalu Sagu / Mochai Kurma Recipe - Side dish for Poori,Chapathi

In Karnataka hotels,Poori is usually served with Sagu. Sagu is nothing but a masala gravy/kurma made with freshly ground coconut + spices. Vegetable sagu is the most popular side dish for poori & chapathi here. But during avarekalu season, it is used instead of mixed vegetables.Last weekend I tried Avarekalu Sagu ( Lilva beans/Hyacinth beans in English, Pachai Mochai in Tamil) for the first time following the recipes from my hand written cook book & this blog. It came out really well and tasted yummy with poori. I served the same with dosa for my daughter. I was happy that I made a healthy,protein rich gravy for our breakfast.

Now Avarekalu season has almost come to an end. Sorry for this late posting. I hope this recipe would be useful to you all at least for the next season. If you wish to try this masala sagu, just replace avarekalu with potato, cauliflower or mixed vegetables like carrot,beans & peas. The ingredients I have used for grinding masala is the highlight of this recipe more than the vegetables. Do try it and leave your feedback here. Lets see how to make this yummy Karnataka style Avarekalu sagu/Kurma for Chapathi & poori.

Check out my Hitikida bele avarekalu saaru , Avarekalu Huli & Avarekalu Biryani recipes too.

Avarekalu sagu recipe

How to make avarekalu sagu/Kurma for chapathi,poori

Cuisine: Indian

Category: Side dish for chapathi/poori

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup = 200ml Avarekalu / Hyacinth beans - 1 cup Big onion – 1 no Tomato – 1 no Potato – 1 no Mint + coriander leaves – 1 tbsp Sugar – a pinch Water & salt - as needed To grind Grated coconut - 1/4 cup Khus khus - 1 tsp ( optional) Big onion – 1/2 no  Garlic cloves – 4 nos ( small) Dhania/coriander seeds - 1 tsp Green chillies - 3-4 nos Cardamom - 1 no Cloves – 3 nos Cinnamon - 2 inch piece Dalia/Pottukadalai/fried gram dal – 1/2 tbsp To temper Cooking oil – 2 tbsp Mustard seeds – 1/2 tsp Curry leaves - few

METHOD

Remove the outer covering of avarekalu and wash them.No need to peel its skin.Grind the ingredients given under “ to grind” to a smooth thick paste. Heat oil in a pressure cooker base and temper mustard seeds,curry leaves.Add onions,tomato pieces. Saute until tomato turns mushy.Now add turmeric powder, avarekalu,potato pieces and ground masala.Mix till raw smell goes off. Add the finely chopped mint+coriander leaves, required water and salt.Check for taste and add some red chilli powder if its less spicy. Pressure cook in low flame for 2-3 whistles.Remove the lid and serve hot with poori or chapathi. Enjoy !

Note

Add more or less chillies based on your taste.You can replace green chillies with red chilli powder too. Add 1/4 tsp of garam masala powder at the end for more flavor. Adding mint+coriander leaves is optional. Sprinkle some lemon juice at the end if needed

Yummy,flavorful Side dish for Poori & Chapathi,enjoy !!

Technorati Tags: Avarekalu sagu,avarekalu sagu recipe,Poori Sagu,avarekalu recipe,avarekalu masala curry,avarekalu gravy,avarekalu recipe for chapathi,avarekalu curry,avarekalu in english,avarekalu saaru

 

Very good recipes Tags: Avarekalu sagu, avarekalu sagu recipe, Poori Sagu, avarekalu recipe, avarekalu masala curry, avarekalu gravy, avarekalu recipe for chapathi, avarekalu curry, avarekalu in english, avarekalu saaru

Continue Reading...

Bharwan Bhindi Recipe - Stuffed Okra Fry

I love to try fry recipes with stuffed vegetables.Usually i made Stuffed brinjals like this.But its purely of South Indian style.So i was looking for a typical North Indian style stuffed vegetable fry recipe.This morning I came across Bharwan( meaning stuffed in English) bhindi i.e stuffed Okra masala fry in my favorite Vahrehvah Vahchef’s youtube video. The recipe for masala was so simple with besan & less oil.Its a no onion no garlic Jain recipe and it looked mouth watering too.So without any second thought,i went for this recipe by making some small changes as per my family’s taste buds.It came out really well and got thumbsup from Sendhil.As the chef says,the masala used in this recipe can be used to make Bharwa Shimla mirchi, Bharwan Karela and even stuffed tindora.And this stuffed bhindi fry would be a great side dish for roti/chapathi , simple Veg pulao or any paratha. But i loved to have it as a snack.Lets see how to cook bharwa bhindi recipe with step by step pictures.

Continue Reading...

Paneer Korma Recipe ( Mughlai ) - Paneer Recipes

 

Paneer Korma recipe was in my try list for long time.So I tried it last week for Sendhil & Raksha’s Lunch box as a side dish for roti.Actually I was looking for a paneer korma without coconut.But I found this recipe with curd,cashews & coconut masala in Mughlai style.I found it interesting and prepared it by making small changes in the actual recipe to suit our taste buds.It came out really well with a restaurant touch.This gravy also goes well for Pulao & ghee rice.The most important thing in this korma is that curd should be fresh & not sour at all else it will spoil the taste of this gravy.So friends,if you have fresh curd & paneer in hand,go ahead with this recipe.It tastes yum.Soon I will try to share a paneer masala korma with tomato base.Now lets see how to make this Indian Paneer Korma recipe with coconut .

Do check out my North Indian style White Paneer Korma Recipe too !

Paneer korma recipe

Paneer korma recipe - How to make yummy paneer kurma recipe with coconut

Cuisine: Indian

Category: Side dish For Roti

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS
( 1 cup - 250ml)

Paneer - 1 cup ( 100gms cut into small cubes) Cooking oil - 2 tbsp Bayleaf - 1 no Cinnamon – 1 inch Cloves – 2 no Cardamom - 1 no Pepper corns - 1/8 tsp Big onion - 1 no Red chilli powder - 1/2 - 1 tsp ( add 1 tsp for spicy taste) Dhania powder - 1 tsp Turmeric powder 1/8 tsp Garam masala powder – 1/2 tsp Salt and water - as needed Sugar - 1/2 to 1 tsp Kasoori methi - 2 big pinches To grind Grated coconut -1/4 cup Fresh curd - 1/3 cup ( Should use fresh curd) Cashew nuts - 8 nos Ginger - 1 inch piece Poppy seeds/Khus khus -1 tsp Green chilli – 1 no

METHOD

Cut the paneer into small cubes or strips and keep them immersed in hot water till use. Grind all the ingredients given under “ To grind” to a smooth paste. Add water to grind if needed. Set aside. Heat oil in a pan and saute Cinnamon, cloves, bayleaf, cardamom and pepper corns.Add big onions and saute until transparent.Add red chilli powder, turmeric powder, dhania powder, sugar and salt.Mix for few seconds without burning the masala.Now add the ground coconut paste and saute well. Lastly add garam masala powder and mix well. Add 1 cup of water and boil for few minutes.Check for taste. Add more spice powders if needed. Lastly add the paneer cubes. Crush kasoori methi lightly and add it to the gravy. Switch off the flame and garnish with coriander leaves if  you wish. Enjoy with roti and pulao !

Note

Make sure you use fresh curd. It should not be sour.Sour curd makes the gravy tangy and tasteless.So please see to it. Add more chilli powder for spicy taste.

Technorati Tags: indian paneer korma recipe,paneer korma recipe in tamil,Paneer recipes,Paneer recipe,Gravies,Side dish for roti,Paneer korma recipe

Very good recipes Tags: indian paneer korma recipe, paneer korma recipe in tamil, Paneer recipes, Paneer recipe, Gravies, Side dish for roti, Paneer korma recipe

Continue Reading...

Channa Kurma Recipe - Chickpeas Kurma - Kondakadalai Kuruma - Side dish for Roti,Poori

Before going to this recipe,let me tell you,this is not North Indian style Chana masala. This is purely South Indian style kuruma type chana masala (Kondakadalai kurma in Tamil). I followed my Saravana bhavan kurma recipe with small changes and made this korma adding kondakadalai/Chickpeas. You can use black chana as well. It was very flavorful and the addition of chana made it more healthy too.

As suggested by my friend Shalini, I serve this kurma garnished with chopped onions. It adds a great taste and goes well with chapathi, poori & dosa. If you like,  you can mix this kurma with plain rice and enjoy. Soon I will post North Indian restaurant style chana masala.

Do check out my one pot , pressure cooker Chana masala in North Indian style !

Channa Kurma/chickpeas Kurma

Chana Masala / Chana kurma for chapathi/Roti and Parota

Cuisine: Indian

Category: Side dish for roti

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS
1 cup - 250ml

White Chana/Kondakadalai - 1 cup ( Soak for 8 hrs) Cooking oil + ghee – 2 tbsp Bayleaf – 1 no Black stone flower/Kalpasi – 1 no Cinnamon – 1 inch,Cloves – 1 no,Cardamom –1 no Cumin seeds – 1/2 tsp Big onion - 1 no Tomato - 1 no Mint leaves - 1 tbsp (optional) Ginger&Garlic paste - 1/2 tsp Red chilli powder or sambar powder - 1/2 tsp ( Add more for spicy kurma) Turmeric powder - 1/4 tsp Garam masala powder - 1/2 tsp Curd or lemon juice – 1 tsp Kasoori methi – a pinch Salt & water - as needed To grind Grated coconut - 1/3 cup Green chillies - 2 no Fennel seeds - 1/2 tsp Cinnamon - 1 inch Cloves - 2 nos Cardamom - 1 no Pottukadalai/Fried gram dal - 2 tsp Cashewnuts - 4 nos KhusKhus/Poppy seeds - 1/2 tsp (optional)

HOW TO MAKE CHANA / KONDAKADALAI KURMA - METHOD

Wash and soak the chana / kondakadalai over night. Pressure cook for two whistles in low flame. You can also add the soaked chana directly to the kurma and pressure cook it. Both works. Wash and chop the vegetables finely. Chop the onion and tomato. Grind all the ingredients given under “To grind” to a smooth paste adding enough water. Heat a pressure cooker base and add oil + ghee.Saute the bayleaf and black stone flower/Kalpasi. Splutter cumin seeds. Add onions, g&g paste and saute till it turns transparent & raw smell goes off. Add mint leaves. Then add the tomato pieces and saute until mushy. Add the ground coconut paste,turmeric powder, red chilli powder and Garam masala powder. Add the required salt and saute well till the raw smell of masala vanishes. Do in medium flame. Lastly add the soaked chana( Here I used boiled chana). Mix well and add a 2cups of water. Mix well and add a pinch of kasoori methi and curd. Stir well and pressure cook in low flame for just one whistle. Chana kurma is ready to serve !! Enjoy with chapathi ,poori or parota.It tasted great with dosa too!

Note

Grinding part is the highlight of this kurma. So please don’t omit any ingredient from it. No worries if you don’t add khus khus. But the remaining are must. Adjust the quantity of chillies and red chilli powder based on your taste. You can try to replace Red chilli powder with chana masala powder if you have. But adjust the quantity as per your wish.

Try this yummy channa kurma for roti/Parota, enjoy your food !!

Technorati Tags: Channa kurma,Channa kurma recipe,Chana kuruma,Chana kurma,Chana kurma recipe,chana masala,Chana kurma for poori,Chana kurma for chapathi,side dish for roti,Kurma recipes,Kurma varieties

Very good recipes Tags: Channa kurma, Channa kurma recipe, Chana kuruma, Chana kurma, Chana kurma recipe, chana masala, Chana kurma for poori, Chana kurma for chapathi, side dish for roti, Kurma recipes, Kurma varieties

Continue Reading...

Sabudana Vada With Chutney Recipe / Javvarisi Vadai / Sago Vada

 Sabudana vada with peanut chutney is one of the most popular vrat / fasting dish in North India. Navratri is around the corner. I am sure most of you would look for no onion no garlic fasting recipes. Sago/Tapioca pearls(Sabudana in Hindi, Javvarisi in Tamil) is considered to be one of the most important ingredient used for cooking vrat recipes.

People usually make Sabudana khichdi, Kheer in North India and Javvarisi Upma, Payasam in South during fasting days either for breakfast or for dinner. I always wonder why sabudana is consumed on Vrat days even though it is high in carbohydrates & Calories. I browsed few websites and found some health benefits like Sabudana gives quick energy. It is very easy to digest & gives a cooling effect on the system. It is quite low in fat, protein and does not have any minerals or iron. So  milk, peanut & potatoes are added with sago to increase its nutrtious value.

Basically I love sabudana kheer /Javvarisi Payasam prepared with sugar or jaggery more than other sabudana dishes. But this year during this Navratri festival, I wanted to explore varieties of sabudana recipes. So I started with Maharashtrian style Sabudana vada/Sago fritters and made a quick video along with step by step pictures. Even though I tried it for the first time, its result made me felt as if I am making it regularly at home. 

Yes, it came out super crispy and tasted great with this easy peanut curd chutney. This chutney is one of the best side dishes for sabudana vada as mentioned HERE. I too loved this combo very much. I have tasted sabudana vada only once in GOLI VADA PAV outlet. But its taste and appearance was completely different than this one. I will try to experiment that vada and post it here. 

Now lets see how to prepare Sabudana Vada recipe for Vrat snacks. You can try shallow frying or Air fry it for diet version. Serve & eat it hot to enjoy its best taste !

Check out my Javvarisi vathal/Vadam & Mango Sago Pudding

Sago vada / Sabudana Vada- Javvarisi Vadai

How to make crispy Sago vada/Sabudana vada for vrat and teatime snacks.

Cuisine: North Indian

Category: Sweet

Serves: 4

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

INGREDIENTS

1 cup = 240ml Sago/Sabudana/Javvarisi - 1/2 cup ( Big variety,NO nylon) Medium sized potato - 1 no Roasted peanuts - 2 tbsp Arrowroot powder or rice flour or corn flour - 1/2 tbsp ( I used corn flour) Green chillies - 1 no ( Finely chopped) Ginger - 1/2 inch piece ( -do-) Coriander leaves - 2 tbsp (-do-) Cumin seeds/Jeera - 1/2 tsp Sugar-1/4 tsp Lemon juice – 1/2 tsp Salt - as needed Oil - to deep fry Peanut chutney for sabudana vada Fresh curd – 1/4 cup Roasted Peanut powder – 2 tbsp Red chilli powder – 1/2 – 1 tsp Turmeric powder – 1/8 tsp Cumin powder – 1/4 tsp Sugar – a pinch Salt – as needed

 HOW TO MAKE SABUDANA VADA - METHOD

Wash & soak the sabudana overnight Or 4-5 hours adding enough water to cover it. Soak till it becomes soft. Drain all the excess water & squeeze the sabudana. Take in a bowl. Pressure cook potato, peel the skin and mash it well. Powder the roasted peanuts coarsely. Chop the green chilli, ginger & coriander leaves. Take the squeezed sabudana,mix the mashed potato, peanut powder, Corn flour or arrowroot powder, chopped green chilli, ginger, coriander leaves, sugar & salt ( Use arrow root powder during fasting days). Mix it well & make a dough. DO NOT ADD WATER. Soaked sabudana & mashed potato along with rice flour makes a non-sticky dough.(TIP: If sago has more water content,vada will absorb more oil. If sago is too dry, vada may crumble or dissolve in oil. So take care and bind the mixture well) Take a small ball sized batter and make a round. Pat it to bring vada shape. Arrange in a plate. Heat oil in a kadai and put a pinch of batter. If it rises to the top, Oil is right. Keep the flame medium. Now drop the vada and cook in batches. Flip the vada and cook both sides till golden brown. This vada takes more time to turn golden brown. So keep flipping it until u get the color (TIP: Deep fry the vada patiently in medium flame else it may turn brown faster leaving the inner portion uncooked. Slow frying helps to bring crispy exterior. Make sure the temperature of oil is correct, else vada will absorb more oil) Keep the unused batter in refrigerator because vada may absorb more oil if kept outside for long time. PEANUT CHUTNEY FOR SABUADANA VADA Powder the roasted peanuts.Take the curd,powdered peanuts, red chilli powder, turmeric powder, salt, sugar. Mix well and check for taste. Serve hot vada with peanut chutney !

Note

For variations replace green chilli with a tsp of red chilli powder. You can skip rice flour/corn flour with arrow root powder during fasting days. Add more green chillies for spicy vada. You can also add garam masala powder for more spicy flavor. But its not the authentic recipe.

Enjoy crispy sabudana vada with peanut curd chutney ! Tastes yum !!

Very Good Recipes Tags: sabudana vada recipe, make sabudana vada, sago vada, javvarisi vadai recipe, Sabudana vada chutney recipe, sago recipe, Fasting recipes, Vrat recipes, How to make javvarisi vadai, sabudana recipes

Continue Reading...