Categories
Faral

(82) Kand ane sabudana na vada

Ingredients

  • 2 cup steamed and smashed (purple yam) surati kand.
  • 2 cup soaked sabudana.
  • 1 cup coarsely crushed khara singdana( salted peanuts).
  • 1 tbsp. Ginger paste.
  • 1 tbsp. Green chilli paste.
  • 2 tbsp. lemon juice.
  • 2 tsp. sugar.
  • 2 tbsp.finely chopped coriander leaves
  • salt to taste.

Method

  1. Previous night wash 1 cup sabudana and soaked in 1 cup of water.
  2. Next morning sabudana becomes soft and fluffy. check with your finger and thumb .If one soaked sabudana is smashed with your fingers then it is perfect for vada or khichadi.
  3. Peel skin of kand .Wash properly and cut into pieces.
  4. Steam kand upto 3 whistles.
  5. Once pressure released remove kand strainer from cooker.
  6. Smash kand with potato smasher.
  7. In one plate mix mashed kand, sabudana and all other ingredients thoroughly
  8. Make 3 inches size balls.
  9. Gently press each ball in between you palms .
  10. Deep fry all vadas.
  11. Serve with Green chutney, farali chutney and Dahi ni chutney.
Cut and peeled purple kand pieces cook in pressure cooker.
Steamed kand smashed with potato smasher.
Previous night soak sabudana .
Morning or after 8 hrs.check softness of sabudana with fingers.
Kand sabudana vada
Deep frying
Rajeshree Gandhi's avatar

By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

5 replies on “(82) Kand ane sabudana na vada”

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