Radish arachuvitta Sambar
Banana Chips (from Hot Chips)
Out of this list of delicious items, it was Bharath’s Masala Vadai that stood out. He got the batter ready at his place in the morning, refrigerated in his office and got it to my place by evening, where he fried the vadai fresh and served it with drinks. Such delicious vadais, I’ve never tasted. I pestered him enough to share the recipe, so I may do the first guest post ever, on my blog, in six years!
Bharath in the kitchen
Bharath is a train enthusiast, an impulsive traveller, amazing photographer and a most evocative writer. Go through his blog Puri Subzi and you will know what I mean. And more than anything, he has grown to be a friend I can always depend on. And in his own words, he is a “Photographer of faces, writer of bus travels, driver of trains, lover of pongal, purveyor of seedy bars.”
So here’s Bharath’s Masala Vadai for you, written in his own words
Masala Vadai – Freshly fried
“…but this is against TamBrahm culture. How can you put onions and garlic in an aamavadai?”, my amusement disguised as a protest.
“Sssh, this is not aamavadai. It’s a masala vadai. The inspiration comes from some tea shop in Mannargudi”, my mother’s indignant voice peaking.
“You had masala vadai from a tea shop in Mannargudi?”, I bait.
“Please don’t be so righteous. Everyone eats from weird places once in a while. Now shut up and tell me how it tastes”
Crisp. Light. Golden brown and d-e-l-c-i-o-u-s. “I am sold, ma, I am sold”. That chubby grin finally shows itself.
It may be against TamBrahm way of life, but by god, this vadai is brilliant. Goes well with beer. Or a single malt.
Here’s how you put it together (I’ve made a few changes to the basic recipe from my mother’s original).