Rava Vada Tomato Peanut Chutney | Suji Medu Vada

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For Rava Vada, Heat some oil in a pan, then add asafoetida, mustard seeds, cumin, crushed black pepper, curry leaves, grated ginger, and chopped green chilies. Sauté until fragrant. Then, add chili flakes, water, and salt, and bring it to a quick boil.

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After the mixture comes to a boil, add rava and fresh coriander. Cook on a low flame, stirring continuously, until it firms up like a dough. Transfer and spread it on a plate to cool.

Once the mixture has cooled enough, make round balls, flatten them slightly, and poke a hole in the center with your finger. Deep fry until golden brown and serve with tomato peanut chutney.

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Tomato Peanut Chutney, For the chutney, heat some oil in a pan. Temper with asafoetida, peanuts, onion quarters, roughly chopped garlic, and ginger. Toss on high heat for a while, then add curry leaves, tomatoes, salt, and Kashmiri chili powder. Cook until the tomatoes soften.

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If the tomatoes aren’t sour enough, add lemon juice to the chutney towards the end. Transfer the mixture to a plate and let it cool. Blend it without adding water until smooth. Your tangy, savory, and scrumptious chutney is ready.