I know, this term "Vadey" is rarely used, as it's usually covered under mostly used South Indian term "Vada" or the word I hate the most "Medu Vada",to distinguish from other famous variety"dal vada" But for a true "Kannadathi" it's totally unacceptable. We don't lack words to use one word for different items, for us it's either "vadey/ambode/bajji/bonda" & we would know exactly what we are am referring to, without a prefix. And more importantly, the cook must be really sick to make it "medu" as "vada" in Karanataka is always "gari gari" Mind you, every true Kannada hotel respects it by calling "Idly-Vadey" (No, not "Vadai" either!!)
I have always relished having "Vadey" in it's true form, unaccompanied by "Sambar" or "Chutney" for a sole reason that "Vadey" loses it's charm when it's dipped in any of the former. The crispness of the outer cover is lost with moist "Sambar/Chutney" and you end up eating basically a "medu vada". Additionally, you also miss to experience the chunks of coconut, pepper, ginger and chilly hidden inside the crispy heaven. Well why not eat the raw dough itself with "Sambar/Chutney" when you have to compulsorily force to eat with them?
I am not an "Anti-sambarist", I do love it equally, but with greater love for "vadey" the former takes back seat. But last week I saw something that made me realize I can do justice to both at a time, without losing the charm of any. While in a restaurant, I saw two kids revealing the greater art of eating a crispy "Vadey", first by eating only the outer crispy layer, followed by dipping the inner stuff in "sambar" until it's soaked completely within. It was literally Eureka moment for me, and I did realize "Vadey-Sambar" can co exist in much harmony while justifying each others presence.
So dear readers, next time while eating "Vadey" do remember this simple tip, and close your eyes and relish each bite of that sinful fried piece of heaven.
Eat well, live happily,
Ashwini.
I have always relished having "Vadey" in it's true form, unaccompanied by "Sambar" or "Chutney" for a sole reason that "Vadey" loses it's charm when it's dipped in any of the former. The crispness of the outer cover is lost with moist "Sambar/Chutney" and you end up eating basically a "medu vada". Additionally, you also miss to experience the chunks of coconut, pepper, ginger and chilly hidden inside the crispy heaven. Well why not eat the raw dough itself with "Sambar/Chutney" when you have to compulsorily force to eat with them?
I am not an "Anti-sambarist", I do love it equally, but with greater love for "vadey" the former takes back seat. But last week I saw something that made me realize I can do justice to both at a time, without losing the charm of any. While in a restaurant, I saw two kids revealing the greater art of eating a crispy "Vadey", first by eating only the outer crispy layer, followed by dipping the inner stuff in "sambar" until it's soaked completely within. It was literally Eureka moment for me, and I did realize "Vadey-Sambar" can co exist in much harmony while justifying each others presence.
So dear readers, next time while eating "Vadey" do remember this simple tip, and close your eyes and relish each bite of that sinful fried piece of heaven.
Eat well, live happily,
Ashwini.
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