Recipe of Speedy Indian Vadei with Creamy & Spicy Tomato Chutney

Indian Vadei with Creamy & Spicy Tomato Chutney.

Hey everyone, I hope you are having an amazing day today. Today, I'm gonna show you how to make a special 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 tasty. This will be really delicious.

Indian Vadei with Creamy & Spicy Tomato Chutney is one of the most popular of current trending foods in the world. It's simple, it is quick, it tastes yummy. It is appreciated by millions every day. They're nice and they look fantastic. Indian Vadei with Creamy & Spicy Tomato Chutney is something which I have loved my whole life.

To begin with this recipe, we have to 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 that.

The ingredients needed to make Indian Vadei with Creamy & Spicy Tomato Chutney:

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