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Nariyal and Soya Paneer Vada, Thayir Sadam and Tomato Chutney Recipe
How to make Nariyal and Soya Paneer Vada
Coconut and tofu-paneer croquettes flavoured with herbs and spices. Served with curd rice and spicy tomato pickle chutney.
- Total Cook Time1 hr 10 mins
- Prep Time 10 mins
- Cook Time1 hr
- Recipe Servings4
- Medium
Ingredients of Nariyal and Soya Paneer Vada, Thayir Sadam and Tomato Chutney
- 2 cups fresh tofu, grated
- 4 Tbsp paneer, grated
- 3 Tbsp ginger, chopped
- 1 Tbsp green chillies, chopped
- 3 Tbsp garlic, chopped
- 1 tsp curry leaves
- Salt to taste
- 1 Tbsp fine sugar
- 1 tsp garam masala powder
- 1 tsp cinnamon powder
- 1 tsp white pepper powder
- 5 Tbsp coconut milk powder
- 7 Tbsp almonds, peeled and chopped
- 1 packet tempura batter mix
- 10 Tbsp panko bread crumbs
- Oil (for frying)
- 2 Tbsp tomato pickle
- 1 cup mayonnaise
- 7 Tbsp cooked rice
- 1 Tbsp oil
- 1 tsp black mustard seeds
- 1 Tbsp urad dal
- 3 onions, chopped
- 4 cucumbers, chopped
- 2 Tbsp coriander, chopped
- 5 Tbsp hung yogurt
- 2 Tbsp cream
- 2 Tbsp raw mango
- For Plating (optional)
- 1 coconut, whole
- 1 banana leaf
How to Make Nariyal and Soya Paneer Vada, Thayir Sadam and Tomato Chutney
HideShow MediaFor Soya and Tofu Vada:
1.
Squeeze tofu and paneer in muslin cloth to remove maximum amount of water.
2.
In a mixing bowl, cream tofu and paneer to a smooth mixture so that there are no lumps left.
3.
Add chopped ginger, green chilli, garlic, salt, fine sugar, garam masala, cinnamon powder and white pepper powder and coconut milk powder.
4.
Mix it thoroughly and place it in chiller for mixture to harden a bit.
5.
Give tofu mixture a shape, dip in tempura batter, roll in almonds, then in panko breadcrumbs.
6.
Deep fry and serve with tomato pickle chutney, curd rice.
For Tomato Pickle Chutney:
1.
Whirl the tomato pickle in mixer and pass through conical strainer.
2.
Add mayonnaise and adjust the seasoning.
For Curd Rice:
1.
Prepare the south Indian tempering of curry leaves, black mustard seeds and urad dal and strain to remove oil.
2.
In a bowl, take rice. Add south Indian tadka, chopped onion, cucumber, coriander, ginger, raw mango and green chilli.
3.
Add hung curd, salt, fine sugar, and if required some cream as well.
4.
Mix thoroughly and chill.
5.
Break the coconut and serve the curd rice in the shell.