Murungai keerai Vadai / Drumstick leaves vada

‘Keerai vadai’ is a famous South Indian snack. Very popular street food, mostly you can find this in tea stalls and in many restaurants. Leafy vegetables (keerai in Tamil) like mint, spinach, methi is added to the regular vada mix and fried like a fritter. Here I have used murungai keerai to make keerai vadai. Murungai keerai is rich in vitamin A, vitamin C, also a good source of iron.

Ingredients:

Murungai keerai / Drumstick leaves – ½ bunch or 2cups
Onion – 2numbers
Chana dal / besan dal – ½ cup
Toor dal – ½ cup
Red chilli – 6 numbers
Asafoetida / hing- ½tsp
Coriander – chopped, 1tbsp
Salt to taste
Oil to fry

Method:

 

Soak toor dal and chana dal for 1hour.
Ground them coarsely along with asafoetida, red chilli, and salt.

Wash the drumstick leaves thoroughly and chop them coarsely.

Add the chopped onion, drumstick leaves and coriander leaves to the grounded mix and mix well.

Vada Mix
 

Now the vada mix is ready.
Heat oil in a heavy bottom pan.
When the oil is ready to fry, make small balls of the vada mix, place them in your palm and flatten them using your fingers.

Slowly place them one after one in the oil. 5 to 6 at a time is best for medium size wok / pan.
Deep-fry both sides, remove from the oil and place them in a paper towel.
Serve hot with sauce or any chutney.