Kongunad Thellattu

I grew up in a place called Pappanaicken Palayam. ( You would have heard that name in a lot of Goundamani – Sathyaraj Jokes). In my class, there were twin sisters, Karthika and Krithika. They were popularly called as the ice company ponnunga (girls) as their grand father ran an ice cream manufacturing company. Their brother was my brother’s class mate and all of us went to the same school on our cycles. Me and Karthika would do slow cycling every day. The last to reach is the winner. We would go to our brother’s class and bother them with geometry box or a scale or something. They hated us coming to their class. But we did it regularly. Me and Karthika were last bench-ers and all we did was giggle throughout the day. Apparently for no reason most of the time. This Thellattu is their mom’s recipe and a childhood favorite of mine. We have had buckets of this vada in the name of group study. Those golden days are nothing but over but this vada brings in so much of nostalgic memories doing exhibits for science projects, memorizing Thirukural for Tamil class (We hated that man Thiruvalluvar so much for making our life so difficult during school days). Here is Thellattu vada, Pappanaicken Palayam style. Here is Anu auntie, Karthi-Krithi’s mom in her kitchen.

Soak the urad dal and rice in water for a couple of hours. Drain the water completely and transfer the rice and the dal to a mixie jar. I have a panasonic mixie and its a powerful mixie for an Indian Kitchen that involves a lot of grinding. I recommend it.

Start grinding the mixture. Pulse several times. Slowly add a tablespoon of water at a time. We need a very thick batter. So add very less water.

The batter will slowly become smooth. Do not add a lot of water. I added around 3 tablespoon of water totally. Remove the ground batter. It must be very thick. Cover with a lid and allow it to ferment for 4-5 hours.

To the fermented batter, add in the finely chopped onions, green chillies, ginger, coriander leaves and curry leaves. Add in the fresh shredded coconut. Add in the salt and the asafoetida (hing). Mix well. Add a tablespoon of rice flour if the batter is watery. Do not add too much rice flour. Just a tablespoon or two. Mix well. The batter should be very stiff.

Heat oil in a pan until hot on a medium flame. Wet your hands in water. Take a little marble size ball of dough with the wet hand and slide it into the oil.

Fry till the bubbles in oil fully subside.

Remove from oil and drain on a paper towel. Serve hot.

• Measurements Used – 1 Cup = 250 ml (approx)

For grinding

• 1/2 Cup Whole White Urad Dal (unpolished)
• 1/3 Cup Idli Rice (Par Boiled Rice)
• 3 Tablespoon Water

Other Ingredients

• 1 Onion, finely chopped
• 4 Green Chillies, finely chopped
• 1/2 Inch Ginger, finely chopped
• 2 Sprigs Coriander Leaves, finely chopped
• 1 Sprig Curry Leaves, finely chopped
• 1/4 Cup Fresh Shredded Coconut
• 1 Teaspoon Salt
• 1/4 Teaspoon Asafoetida (hing)
• 2 Tablespoon Rice Flour (If necessary – See Notes)
• 500 ml Oil for deep frying (vegetable, canola or sunflower oil)

1. Soak the urad dal and rice in water for a couple of hours. drain the water completely and transfer the rice and the dal to a mixie jar.
2. Start grinding the mixture. Pulse several times. Slowly add a tablespoon of water at a time. The batter will slowly become smooth. Remove the ground batter. It must be very thick. Cover with a lid and allow it to ferment for 4-5 hours.
3. To the fermented batter, add in the finely chopped onions, green chillies, ginger, coriander leaves and curry leaves. Add in the coconut, salt and the asafoetida (hing). Mix well. Add a tablespoon of rice flour if the batter is watery. Do not add too much rice flour. Just a tablespoon or two. Mix well.
4. Heat oil in a pan until hot. Wet your hands in water. Take a little marble size ball of dough with the wet hand and slide it into the oil.
5. Fry till the bubbles in oil fully subside.
6. Remove from oil and drain on paper towels. Serve hot.

Notes

Add in the rice flour only if the batter is not stiff. Else no need to add rice flour.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 4 hours
• Cook Time: 15 mins
• Category: Appetizer
• Cuisine: Tamilnadu

• Measurements Used – 1 Cup = 250 ml (approx)

For grinding

• 1/2 Cup Whole White Urad Dal (unpolished)
• 1/3 Cup Idli Rice (Par Boiled Rice)
• 3 Tablespoon Water

Other Ingredients

• 1 Onion, finely chopped
• 4 Green Chillies, finely chopped
• 1/2 Inch Ginger, finely chopped
• 2 Sprigs Coriander Leaves, finely chopped
• 1 Sprig Curry Leaves, finely chopped
• 1/4 Cup Fresh Shredded Coconut
• 1 Teaspoon Salt
• 1/4 Teaspoon Asafoetida (hing)
• 2 Tablespoon Rice Flour (If necessary – See Notes)
• 500 ml Oil for deep frying (vegetable, canola or sunflower oil)

1. Soak the urad dal and rice in water for a couple of hours. drain the water completely and transfer the rice and the dal to a mixie jar.
2. Start grinding the mixture. Pulse several times. Slowly add a tablespoon of water at a time. The batter will slowly become smooth. Remove the ground batter. It must be very thick. Cover with a lid and allow it to ferment for 4-5 hours.
3. To the fermented batter, add in the finely chopped onions, green chillies, ginger, coriander leaves and curry leaves. Add in the coconut, salt and the asafoetida (hing). Mix well. Add a tablespoon of rice flour if the batter is watery. Do not add too much rice flour. Just a tablespoon or two. Mix well.
4. Heat oil in a pan until hot. Wet your hands in water. Take a little marble size ball of dough with the wet hand and slide it into the oil.
5. Fry till the bubbles in oil fully subside.
6. Remove from oil and drain on paper towels. Serve hot.

Notes

Add in the rice flour only if the batter is not stiff. Else no need to add rice flour.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 4 hours
• Cook Time: 15 mins
• Category: Appetizer
• Cuisine: Tamilnadu

Find it online : https://www.kannammacooks.com/thellattu-rice-lentil-vadai/

Ennai Kathirikkai Kuzhambu makes for a special lunch. The brinjals soaked in the tangy curry is a favorite for most tamil people. My aunt used to state that the stem is what gives that unique flavor to the curry. While some people in the family agree, some don’t. Everyone enjoys this for lunch and is such a delicious curry to make. Here is how to make Ennai Kathirikkai Kuzhambu Tamilnadu style.

First, we will make a stuffing masala powder. Dry roast the sesame seeds, toor dal, red chillies, cumin seeds, coriander seeds and fenugreek seeds on a low flame. Wait for the toor dal to change color. When it’s slightly brown, remove from the pan and set aside to cool.

Grind the dry roasted ingredients to a fine powder. Set aside.

Select small Brinjals / Kathirikkai and try to cut the brinjal into a cross with the stem intact. See the picture below.

Fill each brinjal with a teaspoon of the ground masala. Tightly press the brinjal to close and seal. Set aside. Repeat with all the brinjals.

Soak a lime size tamarind in 1.5 cups of water for 20 minutes. Once the tamarind has been soaked, squeeze it between the fingers to release all the juices. Strain the juice and set aside. Note: If using Homemade Tamarind Paste instead of fresh tamarind, dilute 3 tablespoon of paste with 1.5 cups of water. Proceed with the recipe.

Heat sesame / gingely oil in a pan till hot. Add in the mustard seeds and the curry leaves. Let the mustard seeds splutter. Add in the chopped onions and fry till the onions are soft.

Add in the stuffed brinjal and fry for a minute. Add in the tamarind juice, salt, sambar powder and turmeric powder. Add in the jaggery. Cover with a lid and let it simmer for 10 minutes.

Home made sambar powder or store bought sambar powder can be used for this recipe.

Grind 1/4 cup of coconut pieces with 1/4 cup of water to a smooth paste. Add it to the pan.

Cover with a lid and simmer for 10 minutes more.

Remove from heat and serve hot with rice.

• Measurement Used – 1 Cup = 250 ml (approx), 1 teaspoon = 5 ml, 1 tablespoon = 15 ml

For the stuffing masala powder

• 2 teaspoon white sesame seeds
• 1 teaspoon toor dal
• 2 dried red chillies
• 1 teaspoon coriander seeds
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon fenugreek seeds

Other Ingredients

• 8 - 9 small brinjals
• 2 tablespoon sesame / gingely oil
• 1/4 teaspoon mustard seeds
• 2 sprigs curry leaves
• 2 dried red chillies
• 1 onion, chopped
• lime size tamarind
• 2 teaspoon sambar powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon salt
• 1/4 teaspoon jaggery
• 1/4 cup fresh coconut

1. Dry roast the sesame seeds, toor dal, red chillies, cumin seeds, coriander seeds and fenugreek seeds on a low flame. Wait for the toor dal to change color. When it’s slightly brown, remove from the pan and set aside to cool.
2. Grind the dry roasted ingredients to a fine powder. Set aside.
3. Select small Brinjals / Kathirikkai and try to cut the brinjal into a cross with the stem intact.
4. Fill each brinjal with a teaspoon of the ground masala. Tightly press the brinjal to close and seal. Set aside. Repeat with all the brinjals.
5. Soak a lime size tamarind in 1.5 cups of water for 20 minutes. Once the tamarind has been soaked, squeeze it between the fingers to release all the juices. Strain the juice and set aside.
6. Heat sesame / gingely oil in a pan till hot. Add in the mustard seeds and the curry leaves. Let the mustard seeds splutter. Add in the chopped onions and fry till the onions are soft.
7. Add in the stuffed brinjal and fry for a minute. Add in the tamarind juice, salt, sambar powder and turmeric powder. Add in the jaggery. Cover with a lid and let it simmer for 10 minutes.
8. Grind 1/4 cup of coconut pieces with 1/4 cup of water to a smooth paste. Add it to the pan.
9. Cover with a lid and simmer for 10 minutes more.
10. Remove from heat and serve hot with rice.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 20 mins
• Category: Side Dish
• Cuisine: Tamilnadu