PARIPPU VADA(TOORDAL VADA)
Today after worshipin the local temple when my wife came, she had two small Toordal vadas alongwith other prasadam items. Normally vada prepared in Tamilnadu using Toordal might be larger in size. Parippu vada iscalled Ama vadaalso by some people. When spinach isadded to toordhal vada becomes keera vada. Specialtywith Toordal vada is it has no central hole, dhal is not ground more, andmaking a hole in center is somewhat difficult. But if molds are used, it is not difficult. Whileenjoying the toordal vada some nostalgicmemories came to me. In my home,in small tea shops, toordal vada is a special item. In Nair shops they add,onion and ginger also. Add slightly more salt. Only fried in coconut oil. Onecould smell the frying smell even from about 50 feet distance. Theperfection in nair hotels would not be there in iyer hotels. Afterpreparing it is heaped in the top shelf of glass almirah. From distance one cansee the item. Two toordalvada and one cup of tea might be aperfect evening snack. While hot Icannot express the taste I enjoyedeating them in my home. In Malayalam thereis a saying- There might be actors if they are paid the evening snack of tea anddhal vada, meaning free acting or acting for less payment. Those actors nothaving chances might go for lesser payments. Large quantities of toordal vada can give stomachpain. Started withUdupi Tulu Brahmins hotel, in most vegetarian restaurants we can get rasa vada.Freshly prepared toordal vada added in boiling rasam. In feasts rasa vada is served in Chennai. Iused to keep it for eating as side item instead of pickle with rice andcurd. Black gramvada with central hole is also added in boiling rasam and served. In Chennai sambar vada and rasa vada is snackitem in the afternoon. Now curdvadai also prepared using Toordal vada. Now vada being thicker I eat the outerfried portion and discard inner boiled portion. While black gram/greengram vada is srardha item, toordal vada is not used in srardha. Curd vada usingthick curd and black gram/ green gram vada is served in srardha. Ginger is moreadded during srardha in these items. For morningtiffin/ evening snack during feasts vadais an important item. Toordal vada is more preferred for evening. Writer- R.Gopala Krishnan dated 15-8-21 -- You received this message because you are subscribed to the Google Groups "Thatha_Patty" group. To unsubscribe from this group and stop receiving emails from it, send an email to [email protected]. To view this discussion on the web visit https://groups.google.com/d/msgid/thatha_patty/1909924703.516419.1629028279139%40mail.yahoo.com.
