Medu vada are traditional South Indian fritters made with urad dal (black lentils), spices and curry leaves. “Medu” is a Kannada word meaning “Soft” and “Vada” are “crispy Indian fritters”. So medu vada, also sometimes simply mentioned as “VADA” are essentially soft from inside yet crisp on the outside.
Known by different names such as Garelu in Telugu, uddina vade, medu vade in Kannada, ulundhu vadai in Tamil and uzhunnu vada in Malayalam, they are made and relished across the South Indian states.
Growing up, medu vada aka Garelu was a staple in our home as my mom would offer these to Goddess Lakshmi and Durga during Friday Pooja. We Telugu speaking people also make them for an offering during Varalakshmi vratam, Gouri puja, Diwali and Durga Navratri.
In fact our festivals are incomplete without making vada since we also serve them as a part of the festive meal. Depending on the region and family traditions various spices and herbs are added to the batter.
South Indian foods like masala dosa, idli, rava dosa, medu vada served with coconut chutney and sambar are hugely popular even in the restaurants across the world.
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