Urad dal Vada (Sopur ghari) is a dish prepared by Konkani’s especially during ‘Naagapanchami’ and ‘Varshik’. Sopur ghari is a must for Devi pooja’s (‘Devthae Devlanthu’) in Devi shrines or if Devi pooja is conducted at home then also it is prepared at home. Sopur ghari is also prepared for the ‘Namskara’ function (‘Brahman’ in Konkani). It also prepared during the Durgashtami day of the Navarathri. Urdha ghari is a dish prepared from urad dal, green chillies and pepper corns. When you are preparing this for ‘Naagapanchami’ pepper corns are not added to the dish. This is a simple and easy to prepare dish. Please do not confuse this dish with ‘Uzhunnu Vada’, a very common South Indian dish. The method of preparation of ‘Uzhunnu Vada’ and Urad dal (Sopur Ghari) are different eventhough both are prepared form urad dal. You can even have Urad dal (Sopur Ghari) as a 4’0 clock dish along with tea and coffee. No onions and garlic have been used in the preparation of the dish.
Ingredients
You need
- 1 cup urad dal
- 10-12 pepper corns
- 2 to 3 green chillies or depending on your spiciness level
- 1 sprig curry leaves
- Coconut oil for deep frying
Method
Soak the urad dal for 3 to 4 hours.
Drain all the water from urad dal. Grind the soaked urad dal, green chillies, pepper corns and salt to a coarse paste without adding water. See that some urad dal is left as such without being ground.
Heat oil in a kadai/pan. Pinch small balls of the ground paste with your hands and gently pass it into oil. Fry on a low flame. Flip over in between. Roast them until golden brown.
Your Urad dal Vada (Sopur ghari) is ready to serve.
Serve warm/room temperature
Shelf life : 1 day or 2 to 3 days under refrigeration.
