Chettinad’s Kalakandu Vadai gives a sweet flavor to the South Indian breakfast staple (recipe inside)

It was in Karaikudi, in the heart of Chettinadu in southern Tamil Nadu, where I attempted to describe vadai or vada to my American friends who had tagged along with me for a food trail in the state. There are more than 70 villages and towns in the dry belt between Pudukottai and Ramanathapuram that make up Chettinadu. The easiest comparison for vada is doughnut. Like a donut, it has a hole in the middle and is deep fried. It is a staple breakfast dish in many parts of South India. But there are some key differences.
The most obvious difference is the batter. A typical medu (for soft) vada is prepared from urad dal, while the donut uses all purpose flour. Vada is usually a delicious dish eaten with sambar or chutney. At least that’s what we all think. That is if you have not been to Chettinadu and you have tasted a special thing of that region called Kalakandu Vadai or Meethi Vadai.
Also read:

Photo Credit: iStock

Weddings in the Chettinadu region are an elaborate affair. The culinary journey doesn’t stop with breakfast and lunch. When the bride and groom leave for the groom’s house there is an elaborate tea menu. Aadi Kumayam (lentil and rice pudding) and Rangoon Puttu are traditional favourites. And then there is a dinner at the groom’s house to welcome the bride where a long list of heavy snacks, namkeen and sweets are served. It was at one of these dinners that I tasted Kalakandu Vadai for the first time.
Kalakandu in Hindi means rock candy or sugar candy. This unique twist on vadai is made with powdered rock candy and is sometimes served with rock candy for its unique texture and extra sugary appeal. This was an easier version of vadai for my American friends to understand and draw parallels with the classic American doughnut. Except that it is not a dish that is widely served throughout Tamil Nadu or South India. Although it is known as Chettinad Kalakandu Vadai and is served during special occasions and festivals, I discovered that it is also possible to add crushed jaggery (instead of sugar candy) to this recipe.

Recipe – Meethi Vadai

Material:

• 1 cup urad dal
• 1/4 cup crushed jaggery
• 1 cup sugar to make syrup
• a pinch of salt
• 1/2 tsp cardamom powder
• Oil (for frying)
• water for syrup

Method,

• Wash urad dal and soak it for about two hours.
• Grind the dal coarsely without adding water.
• Add ground jaggery to it and grind until the batter becomes puffy.
• Make a string syrup from sugar and water. Add cardamom powder to the syrup. Add a pinch of salt to balance the sweetness.
• Make balls (lemon size) from the batter. Flatten it and make a hole in the middle with your finger.
• Slowly pour in the hot oil and fry the vadai on medium flame until it turns golden brown on both sides.
• Remove the vadai from the strainer and dip them in sugar syrup for about 3-5 minutes.
• Remove the vadais from the syrup, transfer to a plate and serve hot.
• If you wish, you can sprinkle some sugar candy (Kalakandu/Mishri).

You will see that this recipe is very similar to the traditional medu vadai (you can also try this recipe at home).
Also read: 5 easy tips to make unique semolina vada every time

Recipe – Medu Vada/Ulundhu Vada

Material:

• 1 cup whole urad dal
• 2 green chillies finely chopped
• 1/2 cup finely chopped onion
• 1/2 tbsp finely chopped ginger
• 1 tbsp black pepper
• 1/2 tbsp cumin
• a sprig of curry leaves finely chopped
• a pinch of asafoetida
• salt to taste)
• cold water (as required)
• oil for deep frying

Method:

• Wash urad dal and soak it for 2 hours.
• While grinding, add urad dal in small quantities. While grinding the batter till it swells, sprinkle cold water in between.
• Take out the batter in a bowl and add chopped onion, green chilli, ginger, black pepper, curry leaves, salt and asafoetida.
• Stir well and keep aside.
• Heat oil in a shallow pan for frying.
• Wet your hands and make small balls of the batter and make a hole in the middle and drop them into the oil.
• Fry on medium flame until crisp and golden brown on both sides.
• Serve hot with chutney or sambar.