Puli (tamarind) vadai Recipe

Cooking Directions

• STEP 1.Soak the lentils in water for a few hours, then drain and grind them into a coarse paste.
• STEP 2.Add tamarind pulp, chopped onions, green chilies, ginger, curry leaves, coriander leaves, and spices to the lentil paste.
• STEP 3.Mix well and shape the mixture into small patties.
• STEP 4.Heat oil in a deep pan and fry the vadai until golden brown and crispy.
• STEP 5.Serve hot with coconut chutney or sambar.

Cooking Tips

• Make sure to soak the lentils for at least 2-3 hours to ensure they grind easily.
• Adjust the spice level according to your preference by adding more or less green chilies.
• For extra crunch, you can add some chopped cashews or peanuts to the vadai mixture.

Storage and Serving

• Puli vadai is best served hot and crispy.
• You can store any leftover vadai in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the vadai in a preheated oven or air fryer for a few minutes until heated through.