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Kerala style parippu vada
Published On: 22 Jun 2014
English: Red Gram / Pigeon Pea
tamil: Thovarai / Thuvaram Paruppu / Mysore Paruppu
malayalam: Thuvara Parippu
telugu: Missu Pappu / Kandi Pappu / Kandulu Pasupu
kannada: Thugari Bele / Thoragi Bele / Masoor Dhal / Thogari Kaalu
hindi: Rahar /Arhar Dal
Bengali: Arhar Dal / Moshoor
Gujarati: Tuver Dal / Thuvare
Konkani: Toree Daali
Marathi: Tur Dal
Oriya: Harada / Masoora Dali
Punjabi: Tuar Dhal
Tulu: Thogari Salai
Kashmiri: Arhar Dal
for more details, click the name of the ingredient
Clean the shallots, ginger, curry leaves and green chillies and cut them into small pieces and keep it separately.
Wash the thuvara parippu 2 - 3 times and grind it in a mixer or wet grinder (add as less water as possible and also do not grind more time) and then take grinded thuvara parippu out and keep it in an utensil.
Add the green chilli, ginger, curry leaves and shallot pieces with the grinded thuvara parippu and mix it well, along with required quantity of salt.
Heat oil in a frying pan and make small size balls of the grinded thuvara parippu mix.
Then flatten the balls by using a plastic paper / plantain leaf or on your palm and put it into the hot oil and stir it.
The size of vada can be decided by the user.
Parippu vada is ready and can be served with coffee / tea / butter-milk etc.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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