Tur Dal Vada (with drumstick leaves)
Makes: 8 - 9
1 cup ( 200 ml / 8 oz ) Tur dal
1 1/2 cup water ( for soaking dal )
1/2 cup (100 g - 125 g) drumstick leaves (muringayila / muringakeerai / masingapathi)
5 small onion ( chuvannulli / sambar onion ), finely chopped
1/2 - inch piece ginger, finely chopped
2 small green chillies, very finely chopped
6 curry leaves, roughly chopped
1/2 teaspoon salt ( or to taste )
200 ml cooking oil ( 3/4 - inch from the base of the kadai )
Wash drumstick leaves and squeeze out water.
Wash and soak turdal in 1 1/2 cups water for 1 hour. Drain out water completely.
Make a coarse paste in a mixer for 30 - 45 seconds ( Do not add extra water while grinding ).
Transfer this ‘’ coarse ‘’ parippu vada paste to another bowl and mix with chopped small onions, drumstick leaves, green chilli, ginger, curry leaves and salt.
Divide this mixture into small lemon sized balls (8 - 9) and flatten into round shape. Keep aside.
Heat oil in a kadai / frying pan. Reduce heat to medium and deep fry on a medium heat in batches ( 4 parippu vadas at a time ) till golden color on both sides / crisp / you’ll get a nice aroma of small onions ( approximate frying time 12 - 15 minutes ).
Serve with Tea / Coffee.