Its has been raining on and off here and though we are well into August and September is already peeping round the corner, there seems to be no respite from the heat. The only times it cools down a bit is when it rains. Now rains in my town bring with them not only a much needed drop in temperature but a host of problems as well like traffic snarls, water logging, .... But then I think we welcome the change of weather so much, we are ready to forgive our city anything at that point.
The monsoon set in a couple of months ago for the rest of the country. But in my part of the country we get the retreating monsoon. So it comes a lot later in the year. But the heat sometimes gets too much for even nature to bear and promptly we have some fabulous evening showers.
Now to describe the monsoons in India.... The fabulous musty, earthy fragrance which comes from the dry parched earth, when the first few drops of rains fall just has to be smelt to be believed. The whole garden looks like an emerald green paradise with all the dry dust from the summer getting washed away. The cool cool breeze rushing in , chasing away the heat of the summer months and bringing a freshness to everything. It is the season that everyone really looks forward to.
To come to the point now, dear readers, you need to answer one question of mine. What is the connection between a rainy afternoon and fried food? Samosas, bajjis, pakodas, vadas... The first thing you think of when you see the dark clouds start gathering, is how quickly you can bring the kadai out, the saucepan for a cup of steaming masala chai and a comfortable chair to sit in and enjoy the rains. True? or false? Fried food, tea and monsoons are inseparable and almost a tradition in India. Here I have to say, a very enjoyable and a much cherished tradition.
Now on to the recipe....
Serves 6 ( Makes about 30 medium vadas)
1 1/2 cups Sago pearls ( Sabudana)
1 1/2 cups Potato, boiled and mashed
1/2 cup Roasted Peanuts, crushed roughly
2 Green Chillies, minced finely
2-3 tablespoons Coriander leaves , minced
1 tablespoon Lemon Juice
Salt to taste
Oil to deep fry
Soak the sabudana in water for about 10 minutes. Drain the water and cover with a damp cloth for about 2 hours.
Mix it well with the boiled and mashed potatoes and the roughly crushed peanuts.
Add salt, lemon juice, minced green chillies and the coriander leaves.
Heat oil till smoking hot. Reduce the flame to medium.
For the sabudana mixture in small balls, flatten slightly and deep fry in the oil.