Indian Vadei with Creamy & Spicy Tomato Chutney
Indian Vadei with Creamy & Spicy Tomato Chutney

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, indian vadei with creamy & spicy tomato chutney. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Indian Vadei with Creamy & Spicy Tomato Chutney is one of the most well liked of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Indian Vadei with Creamy & Spicy Tomato Chutney is something which I’ve loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook indian vadei with creamy & spicy tomato chutney using 17 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Indian Vadei with Creamy & Spicy Tomato Chutney:
  1. Make ready A. Ulundu Vadei
  2. Make ready 200-250 g Urad dhal
  3. Take 1 sprig curry leaves - finely chopped
  4. Make ready 1 green chili - finely chopped
  5. Make ready 1/3 c finely chopped onion
  6. Make ready 1/8 tsp - Hing / Asafetida - optional
  7. Make ready 1/2 tsp cumin seeds - optional
  8. Get 1 tbsp rice flour - optional
  9. Prepare As needed - salt
  10. Get B. Creamy Tomato Chutney 🍅 🫕
  11. Get 1 big brown onion - sliced
  12. Make ready 4 garlic - crushed
  13. Make ready 5 bird eyed chilies (or less) - crushed
  14. Take 1 tbsp cashewnuts
  15. Get 5 tomatoes - diced
  16. Take 1 tsp garam masala
  17. Get 2 tsp / to taste - chicken seasoning powder
Steps to make Indian Vadei with Creamy & Spicy Tomato Chutney:
  1. A - Soak urad dhal for 2-3 hours. Blend soaked urad dhal in small batches. Try to use as little water as possible, by adding a tbsp of water first, only if needed. Keep blending, wiping clean the sides of the blender until you have a good fine thick consistency batter. Water is added only when necessary, a few tbsp at a time. Blend until you have fine and fluffy batter.
  2. Remove batter to a mixing bowl. Add the rest of the ingredients in A to the batter. Stir in circular motion until fluffy. This is to incorporate air into the batter. Next, heat enough oil in a pan for deep frying. Wet your palm. Take a tbsp of the batter and lightly shape into a ball with your wet palm. Make a hole using your thumb. Drop this shaped batter into hot oil. Over medium heat, Cook both sides until lightly browned. Remove and drain on kitchen towel. Serve with creamy tomato chutney.
  3. B - Heat 3 tbsp of oil in a pan. Sauté brown onion, garlic, bird eyed chilis and cashew nuts until aromatic and brown onion is well caramelized. Add chopped tomatoes, stir to combine and season with 2 tsp of chicken seasoning powder and a tsp of garam masala. Cook until tomato is just soft. Remove from the heat and leave to cool slightly. Transfer to a blender and blend to a smooth puree (without water). Serve.

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