Vazhaipoo is a healthy and tasty vegetable. We can make poriyal, kootu, sambar and thoran too. Making vada is my long time wait and finally I made the delicious vada. I tried this vada many years back (think in my school days) and I still remember what a mistake I made! Yes...I just make a paste of this vazhaipoo in a mixie and just fried it in the oil :-) Then I ever tried to make it...he he...When my mom made I learnt how to make it and here is the result of perfect Vazhaipoo Vadai :-)
This is so crispy and and soft in the middle. My little one had lot and she asked me to do it again :-) I have to keep an eye on Indian store vegetable section :-)
INGREDIENTS:
Vazhaipoo - 1 cup finely chopped
Channa dhal /
Kadalai parupu - 3/4 cup
Onion - 1 finely chopped
Red chillies - 3 to 4
Grated ginger - 1 tsp
Fennel seeds - 1 tsp
Coriander leaves - 3 tsp finely chopped
Salt - as needed
HOW TO MAKE:
Clean vazhaipoo and chop finely. Keep it in a water and tsp of buttermilk just to avoid turning black.
Soak channa dhal 2 to 3 hours. Drain the water fully and in a blender / mixie add channa dhal, red chillies and red chillies. Make a coarse paste.
In a bowl add grounded coarse paste, chopped vazhaipoo, chopped onions, chopped coriander leaves, grated ginger and needed salt. Mix altogether.
Heat oil in a kadai. Grease your palm and take a ball size of mixture and just flat it with fingers as shown in the pic below. Once the oil heated up drop vadas one by one. You can add four to five vadas in a batch. Fry well until it cooked both sides and turn into brown and crispy.
Crispy vazhaipoo vadai is ready....
Hot hot vadai with hot coffee or tea :-)
TIPS:
Do not add water when you grind a mixture. Onion will leave water when you mix so adding water will lead to sticky dough.
Hand full of chopped spinach can be added.
I did not grind the vazhaipoo but you can grind it with the dhal.
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