tamil

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Vadai are a South Indian fried snack made of urad dal (split matpe beans). Rajiv’s vadai are light and fluffy and full of flavor!

Ingredients:
– Urad dal
– fenugreek seeds
– fresh ginger root (peeled and roughly chopped)
– pearl onions/red onions/shallots
– fresh green chilies
– fresh curry leaves
– cumin seeds
– salt
– ground black pepper

Vegetable oil for frying

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★ TABLE OF CONTENTS ★
• 0:00 | Introduction to the Episode
• 0:03 | Introduction to South Indian Snacks
• 0:30 | Preparing the Coconut Chutney
• 0:44 | Choosing and Preparing Fresh Coconuts
• 1:04 | Scraping Fresh Coconut
• 1:35 | Variations of Coconut Chutney
• 2:07 | Adding Ingredients to the Coconut Chutney
• 2:31 | Incorporating Curry Leaves
• 2:58 | Storing Curry Leaves and Plant Care
• 3:17 | Adding Shallots or Indian Red Onions
• 4:19 | Adding Fresh Ginger
• 4:32 | Blending the Coconut Chutney
• 5:21 | Frying Mustard and Cumin Seeds for Garnish
• 6:10 | Completing the Coconut Chutney
• 7:07 | Introduction to Vadai (V)
• 8:11 | Gluten-Free and Vegan Snack Benefits
• 8:18 | Cultural Context: Sri Lanka and South India
• 9:00 | Understanding Urad Dal (Split Matte Pea Beans)
• 9:20 | Importance of Ulundu in Tamil Cuisine
• 10:00 | Soaking Urad Dal and Fenugreek Seeds
• 10:57 | Blending Soaked Urad Dal
• 12:07 | Achieving the Right Batter Consistency
• 13:02 | Adding Chopped Onions and Curry Leaves
• 14:34 | Adding Spices: Cumin, Black Pepper
• 15:42 | Mixing the Vadai Batter
• 16:05 | Importance of Salt and Preventing Batter Drying
• 16:33 | Frying Vadai in Clay Pot or Deep Fryer
• 17:09 | Traditional Technique: Shaping Vadai
• 17:36 | Frying Tips for Golden, Crispy Vadai
• 18:38 | Draining and Serving on Ironstone Platter
• 19:01 | Storing Vadai Batter for Freshness
• 19:36 | Serving Vadai Hot and Fresh
• 20:00 | Final Thoughts on Vadai and Coconut Chutney
• 20:15 | Encouragement to Experiment
• 20:40 | Closing Remarks

💡 TOPICS IN THIS VIDEO 💡
• Fresh Coconut Selection
• Coconut Chutney Recipe
• Variations in Coconut Chutney
• Using Curry Leaves in Cooking
• Maintaining Curry Leaf Plants
• Green Chilies for Chutney
• Serrano vs. Thai Green Chilies
• Indian Red Onions vs. Shallots
• Adding Fresh Ginger to Recipes
• Blender Techniques for Chutney
• Frying Mustard Seeds for Flavor
• Gluten-Free Snacks Ideas
• Vegan Snack Recipes
• Origins of Vadai (V)
• Urad Dal in Indian Cooking
• Tamil Cuisine Essentials
• Soaking and Preparing Dal
• Fenugreek Seeds in Recipes
• Traditional Tamil Cooking Techniques
• Achieving Perfect Batter Consistency
• Cumin Seeds in Indian Dishes
• Black Pepper in Tamil Snacks
• Deep-Frying Vadai
• Shaping Vadai Traditionally
• Cooking in Clay Pots
• Frying Temperature Tips
• Serving Vadai with Coconut Chutney
• Preserving Vadai Batter
• Crispy and Fluffy Vadai Texture
• Pairing Snacks with Tea
• Vadai as Street Food
• South Indian Snacks in Canada
• Rajiv Surendra’s Cultural Heritage
• Cooking Tips for Beginners
• How to Store Batter Airtight

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