Green onions or scallions or spring onions or Kande patti is a seasonal and loved delicacy in my hometown. My dad loved it a lot and aayi would make kande tambli whenever we found this in market. Few years back, I sat down with V’s grandmom to collect some of her signature recipes. Kande patti vade was one of the recipes she shared with me. She passed away two years back and I am grateful for the few recipes I saved from her. I loved her enthusiasm in cooking even during the old age when she couldn’t move from her place, let alone cook. I rarely buy kade patti but this dish kept popping in my head and I thought of finally making it. The vadas turned out to be delicious and even 7 year old loved it.
Pictorial:
Soak toor dal and rice in water. Cut spring onions. Fry coriander seeds and red chillies. Grind with coconut, dal and rice. Then mix spring onions. Make small balls and roll in rava. Shallow fry on a hot tava.
Spring Onion Vada (Kande Patti Vade)
Ingredients
- 1 bunch spring onions kande patti (1 cup chopped approx)
- 1/2 cup fresh or frozen coconut
- 1 tea spn coriandder seeds
- 3-4 red chillies
- 1 tbl spn rice
- 1 tbl spn toor dal
- A small piece tamarind
- Oil
- 1 cup rava/sooji
- Salt
Instructions
- Chop spring onions into small pieces.
- Soak rice and toor dal in water for about 30 mins.
- Heat a little oil and fry coriander seeds, red chillies.
- Grind them with coconut, tamarind, toor dal, rice without adding too much water. The paste does not have to get very smooth.
- To the paste, add chopped spring onions, salt and mix.
- Make small balls, roll them in rava to completely cover it.
- Heat tava, spread some oil and fry the vadas on a medium low heat.
- Serve hot.
Spring Onion Vada (Kande Patti Vade)
Ingredients
- 1 bunch spring onions kande patti (1 cup chopped approx)
- 1/2 cup fresh or frozen coconut
- 1 tea spn coriandder seeds
- 3-4 red chillies
- 1 tbl spn rice
- 1 tbl spn toor dal
- A small piece tamarind
- Oil
- 1 cup rava/sooji
- Salt
Instructions
- Chop spring onions into small pieces.
- Soak rice and toor dal in water for about 30 mins.
- Heat a little oil and fry coriander seeds, red chillies.
- Grind them with coconut, tamarind, toor dal, rice without adding too much water. The paste does not have to get very smooth.
- To the paste, add chopped spring onions, salt and mix.
- Make small balls, roll them in rava to completely cover it.
- Heat tava, spread some oil and fry the vadas on a medium low heat.
- Serve hot.
It was many years ago, we had a function at home in India. The food was a simple Konkani javan(meal). This was the time I had just started my blogging and very much into learning new recipes. The cook was making his signature Devasthana saru/rasam, which was usually served during functions at temple. It had a heady delicious aroma and was spicy, tasty. I requested him for the recipe and he was very generous to share it with me. I have prepared this so many times and every time it brings back memories of home.
Recently, we had some friends home. My friend M, who is also a Konkani, asked me if I knew this Devasthana saru/rasam. I said it is on my blog and next day I had to prepare it myself. The only reason I don’t make this often is, my family forgets how much rice they have consumed with this rasam. I have to make sure to cook some extra. My 7 year old loved it and asked to give it in his lunchbox next day (which he almost never does!). So beware! don’t make it when you are on a diet :).
Pictorial:
Rasam with coconut (Devasthana Saru/rasam)
Ingredients
- 2 tbl spns toor dal
- 2 tbl spns grated coconut
- 1 to mato
- 1/2 tea spns cumin seeds Jeera
- 3-4 cloves Lavang
- A small piece of asafoetida/hing
- 1/4 tea spn fenugreek methi seeds
- 1 tea spn jaggery
- 3-4 red chillies
- A pinch turmeric
- Oil
- Salt
- Coriander leaves
- 1 tea spn Mustard seeds
- 4-5 curry leaves
Instructions
- Heat oil and fry cumin seeds, cloves, asafoetida, methi seeds & red chillies.
- Grind with coconut.
- Cook toor dal with a pinch of turmeric in pressure cooker.
- Cook Tomato pieces in water(or add it to dal while cooking it).
- When cooked, add ground masala, dal, jaggery, salt and cook for some time.
- Add water to make it thin, of rasam consistency.
- For seasoning, heat oil and add mustard seeds.
- When mustard starts popping, add curry leaves and pour this over rasam.
- Garnish with coriander leaves.
- Serve hot with rice.
Updated the post on 7/25/2017
