Updated: Oct 27, 2020
Happy Dussehra everyone!! On this festival day, am sharing a famous delicacy from Andhra enjoyed specially on Dussehra day.
Chicken Curry along with Medu Vada is a very popular combination from Andhra. This dish is specially prepared on Dussehra festival. This combination makes you forget Sambar Vada.
Medu Vada also known as Gaare in Andhra is a traditional breakfast of South India. The list of dishes that can be made from Vada is very long starting from Sambar Vada to Perugu Gaarelu and many more. All these variations are equally enjoyable and must have item on festival days.
2 cups Urad dal
Salt as needed
Oil for deep frying
1/4 tsp Baking Soda
1 cup Onions, finely chopped
2 tbsp Rice flour
1 Curry leaves sprig, finely chopped
For Chicken curry/Kodi Kura
1.5 lbs Chicken
3 tbsp Cooking Oil
1 cup Onions, chopped
1/4 tsp Turmeric powder
1 tbsp Ginger garlic paste
2 tbsp Red Chili powder
1 tsp Coriander powder
1/2 tsp Garam Masala powder
1 cup Yogurt
1/2 cup Warm water
1 tbsp Lime juice
Coriander leaves, for garnishing
To make Chicken Curry/Kodi Kura
Heat oil in a cooking vessel, add onions and saute till light brown.
Add the turmeric powder and ginger garlic paste. Saute for 1-2 minutes.
Add the Chicken pieces, mix well and cook for 2-3 minutes.
Add the red chili powder, coriander powder, cumin powder, salt and garam masala. Mix well.
Close the lid and cook for 6-8 minutes.
Now add the yogurt, mix well and cook for 2-3 minutes without lid.
Then add warm water, mix well and cook covered for 20-25 minutes or till the chicken is cooked.
Turn off the heat. Add lime juice, mix well and garnish with coriander leaves
To make Vada
Wash and clean the Urad dal under running water 2 to 3 times.
Soak Urad dal in enough water for about 6 hours or overnight.
Drain all the water and add Urad dal along with salt to the Blender.
Blend it into a thick paste, if needed add very little water.
Transfer the batter to a mixing bowl, add onions, rice flour, baking soda and curry leaves. Mix it well with hand to incorporate all the ingredients into the batter.
Make vada's immediately after mixing the ingredients, or else salt and onions start to release water slowly turning the batter watery.
Heat oil in a kadai or work.
Take a wet tissue and spread it over your left hand palm. Wet your right hand and make small ball using the batter. Flatten the ball on the wet tissue paper and make a hole at the center using thumb finger.
Gently drop the vada into the hot oil using fingers.
Deep fry them until both sides of the vada turn into golden color.
Remove and drain them on a tissue paper to remove excess oil.
Serve hot with Spicy Chicken Curry.