Sanna polo/cabage Vada

A typical konkani dish loved by every one.

You Need To Have:

1/2 cup toor dal
1/2 cup rice
10 fried dry red chillies
tamarind about the size of a lime
1/2 cup grated coconut, fresh or frozen
1/2 cup onion chopped
1/2 cup cabbage chopped
salt to taste
Pinch Of hing

Method:

Soak toor dal and rice for about 2 to 3 hours. Drain the water and then grind it into a paste along with red chillies, tamarind, coconut ,salt and Hing. Do not add too much water while grinding.



To this mixture add onion and cabbage and mix well.. Take a small amount of the mixture and rool it on your hands and press it to get round shape.Deep fry for 2 minutes, turn around and fry on the other side.
Serve hot. This dish is usually served for lunch or dinner as a side dish with rice and curry.


Instead of the cabbage, you can add twice the amount of onion to make this Vada.

BassSaru[Alsande Nugg soppu Combi]

You need to have:

Cow Peas/alsande -1 cup
Drum stick leaves/nugge soppu-1 bunch
Onion-1 medium sized
Green chillies- 8-10 nos.
Garlic- 4 cloves
Shredded coconut-1 cup
Cumin seeds-1 tsp
Pepper -2-3 corns
Curry leaves -2 strings
Salt to taste
Oil to saute
Mustard-2 tsp

Here is the recipe for bas saaru...

Pressure cook (2 whistles only) Cow Peas and chopped drumstick leaves.Strain and collect the cooked water in a bowl, which is used for bassaru.Keep 2-3 tbsp of cooked dal and dill separately, which is used in Saaru.


Dry Palya:-

Heat oil, add mustard, curry leaves, saute green 3-4 chopped chillies, 2 clove garlic and onion.Add the pressure cooked stuff to this, stir well.Sprinkle half cup shredded coconut, chopped coriander.


Bassaru:-

Fry cumin seeds, green chillies, pepper, 2 garlic cloves, chopped onion for 2 mins.
Grind above fried mixture ,half cup shredded coconut, 1 tsp cooked dal, salt together into a fine paste.

Saute mustard, curry leaves and chopped onion in oil.Add the collected dal cooked water(/veggie stock/ broth), cook for 5 minutes.Add ground masala paste,When it starts boiling add saved cooked veggie which was kept separately.Serve bassaru and dry palya with Ragi mudde or white rice.