How to Cook Delicious Indian Vadei with Creamy & Spicy Tomato Chutney

Indian Vadei with Creamy & Spicy Tomato Chutney.

Indian Vadei with Creamy & Spicy Tomato Chutney highly diverse and have ideal flavor that unique. Several kinds of Indian Vadei with Creamy & Spicy Tomato Chutney recipes are also adequate easy to process and dont pick up lengthy. Even though not everyone likes Indian Vadei with Creamy & Spicy Tomato Chutney food, currently few people are got attached and like the sundry Indian Vadei with Creamy & Spicy Tomato Chutney foods on hand. This could be seen from the number of restaurants that supply Indian Vadei with Creamy & Spicy Tomato Chutney as one of the serving. You can cook Indian Vadei with Creamy & Spicy Tomato Chutney using 17 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Indian Vadei with Creamy & Spicy Tomato Chutney

1. Prepare of A. Ulundu Vadei.
2. Prepare 200-250 g of Urad dhal.
3. Prepare 1 sprig of curry leaves - finely chopped.
4. It's 1 of green chili - finely chopped.
5. It's 1/3 c of finely chopped onion.
6. It's 1/8 tsp of - Hing / Asafetida - optional.
7. It's 1/2 tsp of cumin seeds - optional.
8. You need 1 tbsp of rice flour - optional.
9. You need As needed of - salt.
10. You need of B. Creamy Tomato Chutney 🍅 🫕.
11. It's 1 of big brown onion - sliced.
12. Prepare 4 of garlic - crushed.
13. It's 5 of bird eyed chilies (or less) - crushed.
14. You need 1 tbsp of cashewnuts.
15. Prepare 5 of tomatoes - diced.
16. You need 1 tsp of garam masala.
17. Prepare 2 tsp of / to taste - chicken seasoning powder.

Indian Vadei with Creamy & Spicy Tomato Chutney step by step

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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