HAPPY DIWALI! No onion, no garlic, pure vegetarian Indian dishes!

Tamarind rice:

In a pan, add oil, then Chana dal (split chickpeas), urad dal (do not know the English equivalent), peanuts, and mustard seeds. As the salsa tart to turn brown, add cumin. Once the mustard seeds splutter, add green chilies (about 10-15 depending on your heat levels), curry leaves and red chilies and a little bit of asafoetida. Then add 4-5 tablespoons of tamarind paste and mix it well until the tamarind absorbs the oil. Add it to about 6-7 cups of cooked rice (I cooked about 4.5 cups of rice as I was giving away to neighbors). Add salt and turmeric.

Vadas:

Soak 1 cup of urad dal and 1 teaspoon of fenugreek seeds for 2 hours. Then grind it into a very smooth batter with salt. Mix without lumps, to make it more fluffy you can beat the dough. The dough shouldn’t be too runny or too hard. In a pan let oil get hot, then drop dollops of the batter into oil. Fry them into golden brown.

Paravannam (sweet rice):

Wash 1.5 cups of rice, boil it or cook it with 4 cups of water. Once cooked, add it into a nonstick pot, add about 1/2 gallon of milk, 2 cups of jaggery, a spoon of ghee and cook it again. In a pan, add ghee (1/4 cup), add chopped cashews, almonds and golden raisins. Once they are golden brown add it to rice. Mix it well.

Mango dal:

https://jabberfoodwocky.com/2019/06/13/mamidikaya-pappu-mango-dal/

Bendakaya fry (okra fry):

Take 1 lbs of okra, wash it a night before, chop it into bite sized pieces and lay them on an old kitchen towel overnight, this removes the slime of the okra. Then in a pan add oil, you can add tempering stuff if you want (Chana, urad, mustard, cumin) or directly add the okra into the oil. Make sure you aren’t letting water touch the okra. Once you dry it it should be bone dry. You get the perfect okra fry every time.