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Masala Vada and other rainy-day recipes

Last updated on: July 01, 2009 18:54 IST
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We invited Get Ahead readers to share rainy-day recipes with us -- pakoras, samosas and every other kind of tasty preparation that has you smacking your lips during the monsoons. We've been flooded with responses and as part of an ongoing series, present three recipes that you can make the most of this season.

KK from Karnataka sent in a Konkani recipe for Jeere Meerya Kadi:


  • 1 cup fresh/frozen coconut
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 8-10 peppercorns
  • 3-4 red chillies
  • 6-8 mashed cloves of garlic
  • 2 tsp oil (coconut oil will give it a distinct flavour)
  • Salt to taste
  • Tamarind extract to taste

Method of preparation:

  • Heat 1 tsp of oil and fry the coriander seeds, cumin, pepper corns and red chillies.
  • Grind the spices with coconut and tamarind to a very smooth paste; use as little water as possible while grinding.
  • Heat this smooth ground masala along with 2 cups of water for about 10 minutes.
  • Heat 1 tsp of oil in a pan and fry the mashed garlic pods till they turn deep brown. Add this to the boiling masala.
  • Serve with hot rice, papad and pickle.

Here's how to prepare Hot Buttermilk Rava Soup by Shankar Raman of Chennai:


  • 2 cups rava (semolina)
  • 3 glasses thick buttermilk
  • 4 glasses water
  • A pinch of asafoetida
  • 4 red chillies
  • Salt to taste
  • Cooking oil

Method of preparation:

  • Heat up 2 tsps of oil and fry red chillies. Add water and let it boil.
  • Add salt to taste, then slowly add rava -- the mixture should be watery, not thick.
  • Stir continuously for 3 minutes, then add butter milk.
  • Stir for 2 minutes, add asafoetida.
  • Garnish with coriander leaves and serve hot.

And finally, here's how to prepare Masala Vada by Rajeev Kesavapillai:


  • 1 cup yellow gram (channa dal)
  • 1/2 cup onion, finely chopped
  • 1/2 cup coriander, finely chopped
  • 1/2 cup dill leaves, finely chopped
  • 3-4 green chillies finely chopped
  • 1/2 tsp cumin seeds
  • Cooking oil to deep-fry

Method of preparation:

  • Wash and soak the dal for 3-4 hours.
  • Set aside 2 tbsps of it and grind the rest, coarsely.
  • Mix all other ingredients, including the whole dal. Add 2-3 tbsp of hot oil to the mixture.
  • Take small bite-sized pieces of the mixture, roll into balls and flatten slightly.
  • Deep fry in a pan till golden-brown.
  • Serve with hot tea.

Do you have any special monsoon recipes that you'd like to share with us and other readers? Simply write in to (subject line: 'Monsoon Recipes') with instructions on how to prepare lip-smacking rainy-day foods and we'll publish your recipes right here on Make sure to include your name, age and hometown and try to come up with the hottest, tastiest snacks you can this rainy season.

We're smacking our lips and waiting, so write in right away!

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