Udupi's Frozen Mendu Vadas

Dahi Vada is an Indian chaat that is prepared with vada (donut-like shaped crispy lentil fritters) and yogurt. The vadas are made from urad dal and some spices for added flavor. Making vadas from scratch is a laborious process:
1) Soak the dal in water for at least 5 hours and blend it to a smooth consistency.
2) Mix in salt and other spices, press small portions of the dough into donut like shapes on your palm and fry them to golden brown color.
3) Soak the fried vadas in seasoned yogurt for couple of hours until they are ready to be served.

Although I was able to describe the process in a few steps, it typically takes about half a day to make this snack from scratch. And if you are pressed for time but still want to enjoy this delicious snack, then there is a solution. 

The solution is Udupi's Frozen Mendu Vadas. Udupi is another brand under the Deep Foods' Company.

On the Upside
- The vadas are fried and packaged, so there's no need to re-fry them.
- The vadas were moist and not oily. They were very flavorful and light.
- They also do not contain onion or garlic as it is noted on the package.
- The packet contains 8 pieces and costs about 2 USD; so it's reasonably priced. 

Downside
Currently available at Indian Grocers.


Below is how we prepared the Dahi Vada from the Frozen vada packet:
- 1 box Udupi Frozen Mendu Vada packet
- 16-20 oz of Yogurt
For seasoning:

- ½ tsp Whole Cumin seeds (jeera)

- ½ tsp Mustard seeds

- 2 Green chilies, finely chopped

- ½ inch piece of Ginger, grated

- 1tbsp Vegetable oil

- 2 tbsp Coriander leaves, finely chopped

- ¼ tsp Salt or as needed

Tamarind & Date Chutney for garnish

Procedure:

1) Whisk the yogurt and set aside. Heat oil in a small seasoning pan and add mustard and cumin seeds. When they start spluttering, add chilies and ginger along with a pinch of salt. Transfer the seasoning into the yogurt and mix well. 

2) Transfer the vadas from the packet into a microwaveable dish. Microwave them for 2-3 minutes with closed lid. Immerse each vada one at a time into a bowl of water. Remove it immediately from the water and squeeze the water out by pressing it between your palms. Then add each one into the seasoned yogurt. (Please Note: Make sure all vadas are in the yogurt and allow them to soak for at least 30 min. - 1 hour. 

3) Garnish them with chopped coriander. Serve each vada along with some yogurt in a small bowl and top it with a tbsp of chutney. 

Enjoy the coolness with tangy sweet taste!

***Quick Tip: If you prefer a less spicy taste, skip seasoning the yogurt.

Our conclusion: We would definitely recommend this product. The pros out way the cons. It's the perfect size for your family or get together. It saves time and lets you enjoy the rest of your day.

Daily Delight's Fresh Frozen Aviyal Mix

Ever since we ate Aviyal at Rajni Restaurant, I wanted my mom to try to make it at home. She found a packet of Aviyal Mix at Subji Mandi (Indian grocery store) last week and tried to recreate it. Aviyal is a mixed vegetable dish with a coconut and yogurt gravy sauce, originating from Kerala.

On the upside:
- All the vegetables needed to make this dish were included and they were straight from the source - grown and packed in Kerala.
- The cost of this mix was under 2 USD.

The packet contained fresh frozen pre-cut vegetables and spices found in a typical Aviyal dish: 
1-2 Drumsticks
50 grams of Elephant yam
1 medium-size Cucumber
50 grams of Snake gourd
50 grams of Long beans
50 grams of Carrot
1 small green mango
3 medium-sized green chilies
10 curry leaves

The only downside is that the packet didn't come with a recipe. Lucky for us, my mom is a genius. I cheered on as she did her magic.    

Below are the ingredients for the gravy:
12oz Yogurt
1/2 cup Coconut (fresh/frozen), grated
1 tsp Whole Cumin seeds
A pinch of Turmeric
Salt, as needed

Let's get started:
1) Empty the cut vegetables into a heavy-bottomed saucepan (3-5 Qt). Add 1½ cup of water, ½ tsp of turmeric, and cook until soft and firm.  Drumstick takes the longest time to cook, so make sure it is soft. Transfer into the serving dish and allow it to cool down.

2) Blend together grated coconut, green chilies, cumin, and approximately 1/3 of yogurt and a pinch of salt until it is a smooth mixture.
3) Add the remaining yogurt, blended coconut mixture to the cooked vegetables and mix well. For seasoning, heat a tablespoon of coconut oil on low heat and add 1/2 tsp mustard seeds, cumin, and red chili. when they splutter, add asafoetida and curry leaves. Stir 10 seconds and immediately transfer it into Avial and mix well. 
4) Serve it with warm rice or pooris.

Served hot over brown rice

***Quick Tips:
- The packet includes 3 chilies, use 2 if you prefer less spice level.
- On the packet, the serving size is listed as 3 but we found that after combining all the ingredients together, the dish is enough for 4-6.

Our conclusion: The dish turned out well and didn't require a lot of time since most of the prep work was done. Also, the spices included in the packet were packed separately to prevent any wetness or sogginess. We would buy this mix again.