Recipe 507: Milagu vadai & Curd Rice (Hanuman Jayanthi)

Milagu Vadai is a crispy vadai made using Urad dal and black pepper. This Vadai is usually served as prasad (gods offering) in Tamil Nadu Hanuman Temples. The blend of crispness and the spice from pepper are divine. I make this milagu vadai as an offering to Lord Anjeneya on this auspicious month of Margazhi especially during Hanumath Jayanthi. With strong pepper flavor and crispy texture, this vadai is so delicious and unique.
Curd rice is a South Indian dish made with precooked rice, curd (yogurt) & tempering spices. It is more often eaten by South Indians as a part of a meal. Curd rice also known as thayir saddam & daddojanam makes a great summer food. It is eaten with a podi, papad, pickle & even topped with some pomegranate arils or raw cucumber & onions. Curd rice is also offered to gods during pooja. Temples in South India also offer this to the deities & distribute among the devotees as prasadam.

I got the opportunity to use GPC asafoetida which provides the best-compounded asafoetida powder, super fine powder blends with all food varieties and acts as a natural flavour enhancer, easy to store and use.
It helped in bringing a sense of great aroma and taste to the recipe.Do try and indulge in this aromatic fragrance and flavour induced Hing powder.Given below is the information where GPC Hing powder would be available along with the contact of the person to whom you can directly order.

GPC Perungayam / Asafoetida
Mr.Lashminarain : +919880605437
Amazon- https://www.amazon.in/s?me=A29VI6SNPJ...
Flipkart- https://www.flipkart.com/search?q=GPC...
Bigbasket- https://www.bigbasket.com/ps/?q=gpc
Meesho - https://meesho.com/GPCHINGASAFOETIDA

#INGREDIENTS FOR THIS RECIPE:

#MILAGU_VADAI

Urad Dal - 1 cup
Asafoetida (GPC) - 8 nos
Pepper Seeds - 1 tbsp
Salt to taste
Rice Flour - 2 tbsp
Ghee - 1 tsp

#CURD_RICE

Boiled Raw Rice
Salt to taste
Butter - 1 tsp
Milk - 1/4 cup
Curd as required
Mustard - 1 tsp
Asafoetida Powder - 1/4 tsp
Green Chilli - 1 (Chopped)
Grated Ginger - 1/2 tsp
Curry Leaves
Coriander Leaves