PUTHARICHUNDA LEAVES / DOODHUVALAI / TRILOBATUM LEAVES VADA
INGREDIENTS
PUTHARICHUNDA LEAVES- 1 CUP; FINELY CUT
BOILED RICE- 1 CUP
OIL
TOOR DAL/ TUVARA PARIPPU / RED GRAM DAL- 2 TABLESPOONS
GRATED COCONUT - 1/4 CUP
DRIED RED CHILLIES- 2
SALT
PREPARATION
SOAK DAAL AND RICE IN WATER FOR AN HOUR SEPARATELY
GRIND ALL INGREDIENTS EXCEPT OIL COARSELY
MAKE BALLS
PRESS IT IN VADA SHAPE
DEEP FRY IN OIL
Welcome to a space where the timeless tastes of Kerala meet the inspirations of global cuisine. From the earthy aroma of black pepper and cardamom to the richness of olive oil, cheese, and pasta, this blog celebrates the art of blending tradition with innovation. Here, you’ll find authentic Kerala recipes, international classics with a Kerala twist, and culinary stories that connect cultures across the table.
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