Wednesday, August 5, 2009

Vada Curry

  1. Bengal gram-½ cup
  2. Clove-1 no
  3. Cinnamon stick (small)-1 no
  4. Cumin seeds-2 pinch
  5. Fennel seeds-2 pinch
  6. Green chilli-1 no
  7. Onion (very finely minced)- 3 tsp
  8. Ginger (finely minced)-¼ tsp
  9. Garlic (finely minced)-¼ tsp
  10. Tomatoes (ripe and juicy)-2 nos
  11. Ginger garlic crushed-2 tsp
  12. Green chilli-2 nos
  13. Bay leaf-1 no
  14. Mustard-1 pinch
  15. Turmeric powder-3 pinch
  16. Red chilli powder-1 tsp
  17. Coriander /dhania powder-2 tsp
  18. Curry leaves-5 nos
  19. Coriander leaves-3 stks
  20. Oil-5 tsp
  21. Salt-3 pinch

  • To make the Vada:

  1. Soak the dhal for 1 hour in water.
  2. Grind coarse mixture with red chilles.
  3. Add mined onions, green chillies, ginger, cilantro, and curry leaves.
  4. Add the Perugaham powder & salt -mix well.
  5. Take a small ball of the mixture, slightly flatten in the palm of hand then place in the hot oil.
  6. Deep fry on both sides to a godlen bwon.
  • To make the curry:

  1. Heat oil in a pan
  2. splutter mustard, cumin seeds, fennel seeds along with bay leaf, cloves and cinnamon.
  3. Saute onions and green chillies until golden, then add crushed ginger garlic followed by the tomatoes.
  4. Let the tomatoes cook, now add the turmeric powder, red chilli powder, coriander powder and salt.
  5. When the gravy thickens add the deep fried vadas by slightly scrambling them.
  6. Mix well and let it simmer until the vada soaks up all the liquid from the gravy.
  7. Garnish with curry and coriander leaves.
  8. Serve hot with Idli or dosai.

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