Ulli Garelu & Kobbari Chutney

2 cups Whole Urad Dal
4 small Onions, finely chopped
7 Green Chillies, finely chopped
1 small bunch Coriander Leaves, finely chopped
2 tsp Cumin Seeds
Salt to taste
Oil for deep frying

Soak urad dal in water for about 4-5 hours/overnight.
Drain water completely. Grind dal in a mixer/blender without adding water to tight paste. The batter must be thick that when you make vada's they should not run out of shape. Remove and add salt, jeera, chopped onions, green chillies, coriander leaves and mix well. Heat a deep pan with oil. For making the vada's you can use your hands or a thick polythene sheet. Back at home in India, we use plantain leaves (arati akulu) to make these vada's. Take a small ball of batter on to your left hand, pat into round shape and make a hole in the center. Drop gently into hot oil from the sides. Fry till golden brown turning them both sides. Serve hot with coconut chutney.

Kobbari Chutney:
1 cup Grated Coconut
10 Green Chillies, slit length wise
2 tbsp Urad Dal
1 tbsp Cumin Seeds
1 tbsp Coriander Seeds
2 Garlic Cloves
A small ball of tamarind
2 tsp Oil

Popu:
3 Dried Red Chillies, broken to small pieces
1 tsp Mustard Seeds
1 tsp Cumin Seeds
1 tbsp Urad Dal
2 sprigs Curry leaves
1 tsp Oil

Heat 2 tsps of oil in a pan, add urad dal, jeera, dhaniyalu, green chillies and crushed garlic. Fry till golden brown. Remove and allow cooling. Grind the above with coconut, tamarind and salt to taste. Do the popu, by heating 1 tsp of oil in a pan, adding minapappu, mustard sees, jeera, curry leaves, dried red chillies. Add this to ground chutney.