Thanksgiving and Black Friday has come and gone. Yesterday we went for shopping in the afternoon (not for the door busters) for no big ticket items, but just for some food props. Yes props are my weakness; I buy them whenever I see something interesting. Today I bought an empanada cutter and a cheese knife set, and that is our black Friday shopping. On the top everybody at home is sick, yes all of us are suffering from bad cold and cough. You can imagine my situation with stuffed nose and head, and to do some cooking. I did make this cabbage vada for our evening tea.
I had made uzhunu vada/ spilt black gram fritters earlier, this one is similar version to that except for the addition of cabbage in it. I buy cabbage to make cabbage thoran, however this week I thought for a change I can make something with it. There is another snack you can make with cabbage is Goyza. It is delicious treat I got familiar with it during my stay in Japan.
For this recipe also, you need to soak the black gram/ urad dal/ Uzhunuu for 4-5 hours. I used skinned whole black gram, soaked it for few hours and later ground into a fine paste with less water and then mixed in chopped cabbage, onion, curry leaves, green chilies, coriander leaves/cilantro and ginger. Then it made into a donut shaped ball and fried in hot oil. It is delicious and we enjoy with any chutney or ketchup.
Yes ketchup is my kid’s favorite sauce they love to eat with anything.
When I make uzhunnu vada, I remember my mom, yes it was her favorite snack, whenever she get chance she will make it, however dad, me and my sister like parippu vada/ chickpea fritters. She also would ask my dad to bring it when he goes out for walk as she could not cook it at home. She never made cabbage vada though. She makes only simple plain version.
Give it try it is delicious rainy day snack you are going to fell in love it. Here comes the recipe.
This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.