Interesting facts about Meduvada

Wed, 16 Oct 2019 12:19:15 +0000

Meduvada is a South Indian dish and people mostly have this dish at their breakfast. This is a South Indian fritter made from black lentil. The crispy interior with soft outer layer of this vada can give joy to our taste buds in doughnut shape and this is also popular as Sri Lankan Tamil cuisine. Medu is a Kannada word that means soft and Vada means fritter. So Meduvada means soft fritter. Meduvada is also known as uddina vade in Kannada, garelu in Telugu and uzhunnu vada in Malayalam. This is a popular dish in Tamil Nadu and Meduvada is available in different names in Tamil such as urad vada, medhu vadai, and ulundu vadai.

Meduvada Recipe

According to Vir Sanghvi, Meduvada is originated from the Maddur town, which is now situated in Karnataka. Later, this dish was made popular by Udupi restaurants in Mumbai, and now you can find this dish everywhere in India. However, people have different opinions about the origin of Meduvada, but it is for sure that Meduvada has originated from South Indian cities.

Things to know about Meduvada:

Most of the people love to have Meduvada for their breakfast because it is easy to digest and it can give them sufficient amount of vitamins and minerals. But, you can also have this dish as a snack in the evening. Traditionally, Meduvada is served with sambar, but you can also serve it with coconut chutney.

Meduvada is served with chicken curry in Andhra Pradesh and it is known as Minappa Garelu. You need to start you day with a dish that contains enough vitamins, minerals and proteins. In this case, Meduvada is the best choice for you, because it has vitamin B, iron, folic acid, calcium, magnesium and potassium.

Vegan people can try Meduvada recipe at their home and they must add this dish in their regular diet plan. This is the only lightweight dish that gives you equal amount of proteins of chicken or fish, and you can also maintain your skin by having Meduvada at your regular breakfast. It is easy to digest, and Meduvada can help you to keep your skin and hair healthy.

You can find a similar dish called Masala Vada in South India, which is made with Bengal gram dal and lots of spices. This is a street food available in Tamil Nadu, and you can also find it everywhere in India. But it is not healthier like Meduvada because it has lots of spices which slow down your digestion process. So it is better to search Meduvada recipe online and try it at your home.

Do you know that Meduvada is basically soaked into hung card with mustard seeds? Meduvada is hung with soaked card and mustard seeds, and garnished with coriander. You can find a variation of Meduvada called Dahi Vada in North India.

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What should you know about pulao?

Mon, 16 Sep 2019 09:44:37 +0000

Rice is one of the most versatile grains. You can cook it in a whole lot of different ways. In India, rice is the staple food in many states. The best part is that it is easy to cook and tastes awesome when consumed hot. Dal and rice is a popular Indian food, and it is very easy to cook as well. At the same time, we also have different variations of this dish; for example, you can make biryani, jeera rice, pulao, vegetable biryani, kheer, etc. Some people also grind the rice to prepare flour which is again used in many recipes. Well, one of the most widely consumed dishes made from rice is pulao. This is a popular dish available in every Indian restaurant and prepared in every Indian kitchen. It can be cooked with different variations to create a flavourful taste.

Different types of pulao recipe:

Pulao Recipe

Well, India is known to have different variations of the same food, and so is the case with pulao. When we talk about pulao recipe, it is cooked differently to create flavorful dishes like :

Tava pulao

Vegetable pulao
Matar (pea) pulao
Kashmiri pulao
Tomato pulao
Vegetable yakhni pulao
Zarda pula
Palak pulao
Methi pulao
Samvat pulo etc.

The list is endless. It is because of the versatility of rice that you can create so many types of pulao recipes easily. It is easy to cook. However, you need to be a bit patient while cooking them. The real taste of any pulao comes from basmati rice which is long-grained and smells amazing. All the grains of rice should not stick to each other and must absorb the flavor of all the spices which are added to it.

Brief history:

Pulao is also known as Pilaf or Pallo in some parts of the world. As far as the history of its origin is concerned, the first mention of rice and meat cooked together could be traced during the times of Mahabharat. KT Acharya mentioned about rice and meat being cooked together. However, this we know as biryani. Pulao is basically the vegetarian version.

At this point, it becomes important to mention that the earliest document about Pilaf or pulao comes from the 10th century. Avicenna, who was a Persian scholar, had mentioned in his books about the whole process of preparing pulao. Along with it, he also mentioned about the advantages and disadvantages of this recipe. He is also considered to be the father of modern pilaf.

Nutritional value:

Well, the nutritional value of pulao will vary based on what kind of preparation you are adopting. For example, if you are cooking matar pulao, then it’s the simplest form with just basic ingredients, so the calorie count would not be on the higher side. However, if you choose to make Kashmiri pulao, then it has many dry fruits, so the calorie count will be on a higher side.

Taking the nutritional value of rice, then you will get the following nutritional benefits:

Calorie: 130
Carbohydrate: 28 gm
Sodium : 1 mg
Potassium : 35 mg

So, what are you waiting for? Try your hands on any of the pulao recipes which are easily available on the internet?

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tanaysharma - Blog , Recipe

Interesting facts about Meduvada

What should you know about pulao?