Let me introduce you to a concept that the kitchens of Andhra have yet to familiarize themselves with - the vadai. By the vadai, I do not mean the vada which is summarily stuffed between half a bun and shovelled down in lieu of vada paav. Much as Wikipedia thinks the vadai is 'also vada, wada, vade,' the food item I'm referring to is the wholesome Tamizh vadai, that crispy culinary delight that's meant to inspire cholesterol in the very heart of the beholder.
The vadai, unlike what Google's kitchen may lead you to believe, is not equivalent to a bajji or a bonda, though they frequently serve either of the two in various mutant variations, blissfully passing the imposters off as vadais - and, worse, brazenly touting them out as part of a Tamizh Nadu food festival! Oh, the shame.
Also, tell me, for I am still new in these parts... is there some law enforcing that all maavu across this city be pulichu ponna maavu if people are to use it in their kitchens? Or is it just kanjathannam that inspires the use of maavu that, if my palate guesses correctly, is three and a half days old and best left unfed to even the stray dogs?
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