Meduvada Recipe | Image Resource : shutterstock.com The South Indian cuisine is surprisingly simple when compared to the rest of India. Usage of spices portrays a considerable difference from the food up north. One of the best examples of simple South Indian food is MeduVada. Made from black Vignamungo or Urad Dal, these are primarily fritters. Simple to prepare and simple in taste, these fritters are iconic South Indian breakfast or snacks. They are often coupled with various other ingredients to impart a definitive taste to it.
MeduVadas closely resembles doughnuts. But unlike doughnuts they aren’t just sweet. It is usually suited for breakfast or as a snack. The name ‘Medu’ comes from the Kannada word ‘soft’. Therefore it basically means soft fritter. The origin of Medu Vada is traced back to the town of Maddur in present day Karnataka by VirSanghvi. MeduVada has acquired several names like ulunduvadai (Tamil terminology), uzhunnuvada (Malayalam terminology), garelu (Telugu terminology), uradvada and medhuvadai. Mostly MeduVada is simply referred to as just vada. Serving of Meduvada MeduVada is traditionally eaten with sambhar dal and coconut chutney. It is also served along with curd that has a dash of sweetness in it. For a healthier diet, sambhar is often ignored and the coconut chutney is only opted for to accompany MeduVada. In Andhra Pradesh MeduVada is also eaten with chicken curry and is called MinappaGarelu. MeduVada is also prescribed as a healthy alternative to meat for the vegetarians. It is made out of black lentils, known to be high in protein and Vitamin B. Iron, folic acid, calcium, magnesium and potassium are also present in MeduVada. Variations to the Meduvada recipe Meduvada recipe has went on to evolve into various forms as are found today. From the South to North here are the insane variations to MeduVada:
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