Thiruvathirai or Thiruvathira or Arudhra Darisanam is one of the most auspicious festivals for Lord Shiva. In my last post I have explained the traditions and customs that we follow in our family. As mentioned earlier, along with Kali, ezhu kari kootu, this thiruvadarai vadai is also made for neivedhyam. The speciality of this vada is that they are deep fried in ghee and only pepper powder is used for the spiciness. These are absolutely delicious and while making this vadai the whole house scented divine..You have scented the aroma of Madapalli right?? It was like that!! I usually have the fear to make good food while making for Neivedhyam because we cant taste in the middle and only after neivedhyam it is been tasted. Believe me or not – the food that is served for Neivedhyam and then tasted is always divine and scumptious. For me each and everytime it comes out perfect!! Touch wood:) The fear factor makes me to cook more properly . That is what I beileve!! I do follow the traditions that is been passed on to me.. I dont skip any of the festivals!! Thiruvadirai is much more special for me..
Coming to this thiruvadirai vada – they are super cripsy and it is quite heavy as they are deep fried in ghee. You cant have more than 3. It it one of the most important neivedhyam for Thiruvadirai. I know it is heavy but I make these vada are made once in a year and it is a tradition to make this in our family. So I never skip it but I make it in small portions. Not much delay – here comes another traditional recipe that is been followed in our family:
Preparation time – 5mins /Soaking time – 20mins/Cooking time – 10 mins / Yields – 30 mini vadas
Urad dal – 1/4 cup
Pepper powder – 1/2tsp
Asafoetida – 1/2tsp
Salt – as per your taste
Ghee – 1tsp + for frying
1. Wash the urad dal couple of times and soak them in enough water for 20mins. When done, drain the water completely and grind them into smooth paste.
2. To this add in pepper powder,asafoetida,salt and ghee.. Mix and beat them well so that it turns fluffy..
3. Heat ghee in a kadai and make mini vada asually..No need to put hole in vada. Deep fry these vadas in low-medium flame until golden brown on both the sides.
4. When done, drain them in a kitchen towel & repeat the same process with rest of the batter..
1. By chance, if your batter turn runny then add a tsp of rice flour..
2.The ghee should be really hot..Just before dropping the vadas, keep them in low- medium flame..If the ghee is not hot, then it will drink more ghee.
3. If you grind them in a grinder, the quantity will be more & you will get crisper vadas..
4. If you are grinding batter in a mixie – then I prefer to sprinkle cold water because, by this way the heat from the mixie doesnt affect the batter… If the mixie is hot then vadas turn harder..