Vada In Andhra style ( Garelu )
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Vada is the most famous dish prepared during festivals. It is loaded with vitamins and nutrition. Which is good for adults and kids. The taste is delicious and rich. This kind of vada version is originated from Andhra Pradesh. This vada is diff from Medu vada. Medu vada is fluffy and this vada is soft and flat. Absorbs very least oil. It can be done in an easier way. I learned this from my mother. My little one is a huge fan of this vada. Esp we have red chili onion chutney as a combo it tastes delicious!
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Ingredients: 🍩 Urad dal-1 glass ( 225 gms )
🍩 salt
🍩 onions - 1 medium finely sliced
🍩 green chili -2 finely chopped
🍩 curry leaves - 1 sprig
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Preparation : 🍩 Soak Urad Dal in water for 4-5 hours or overnight. Sieve the water completely and blend by sprinkling little water with hands and salt. Use only 2-3 tbsp water to blend. Otherwise, it becomes liquidy.
🍩 the batter should be a little 20% coarse ( which makes vada crispy ) soft, white and fluffy.
🍩 now add the onions, chilies and curry leaves. Mix well. Keep aside.
🍩 take a plastic cover / plastic sheet a wet the sheet with water. Wipe the excess water. Take a little amount of batter and spread with fingers. Make a hole in the center and deep fry in the oil on both sides till golden brown appears. Tada! serve hot with coconut chutney or red chili chutney.
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Tips : 
You can store the better without adding onions for a day in the refrigerator. Adding onions makes the better liquidy. If you are offering to God, avoid using onions. You can preheat the vada’s. .
Source: Amma
Storage; 1 day
Time : 5 hr 30 min.
Serves : 15-17 vada .
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Red chili onion chutney :

Onion - 1/2 chopped onion
Red chilies - 5
Tamarind - 1 tsp
Coconut - 2 tsp
Roasted chana dal - 1 tsp
Salt
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Soak the chilies for 20 min. Grind onions, chilies, tamarind, coconut, salt and chana dal. Add water and grind like chutney. Serve with idli/dosa/vada. .
Storage : 2 days
Preparation time : 30 min
Source: Amma .
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Moong Dal Curry
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Moong Dal(a green gram ) is nutrient-rich food packed with minerals like potassium, magnesium, iron, and copper. In addition to this, they also contain folate, fiber, fiber, and vitamin B6, apart from loads of high-quality protein. It helps in weight loss, prevents diabetes, improves digestion and boosts blood circulation. Sometimes kids don't like to eat sprouts, in that case, we can feed this delicious nutrition-packed curry with rice, Chapati, and puri. It's easy with fewer ingredients.
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Ingredients :
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🍲 Moong Dal - 1 cup ( soaked in water for 4 hours or more )
🍲 Onion - 1 finely chopped
🍲 Tomatoes - 1 finely chopped
🍲 Green chilies - 2 or 3
🍲 Oil/ ghee
🍲 Bayleaf-1
🍲 Ginger garlic paste - 1/2 tsp
🍲 Cumin - 1/2 tsp
🍲 Turmeric
🍲 Salt
🍲 Red chili powder
🍲 Coriander powder - 1/2 tsp
🍲 Garam Masala
🍲 Hing - pinch
🍲 Coriander leaves
🍲 Curry leaves
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Preparation:
🍲  Soak Moong Dal for at least 4 hours or overnight. Sieve the water and keep aside.
🍲 Take a pressure cooker and add ghee, now add cumin, curry leaves, bay leaf, onions, ginger garlic paste and saute till they turn golden brown.
🍲 Now add tomatoes, once they become mushy add soaked green gram. Give a good mix.
🍲 Now add salt, turmeric, red chili powder, garam masala powder, coriander powder and mix well.
🍲 Now add water and cook till 3 whistles.
🍲 Take a pan and add oil, cumin, mustard and hing.once it turn aromatic. Switch off and add it to the curry.
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Serves : 4
Storage : 1 day
Source : amma
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