Vada Curry
Makes : 4 serves
Ingredients:
Ingredients:
For Vada:
Channa dal – ¾ cup
Tuar dal – ¼ cup
Red chilli – 1
Aniseed - 1 teaspoon
For the gravy:
Onions – 1 (finely chopped)
Tomatoes – 2
Oil- 2 teaspoons
Salt – 1 ½ teaspoons
Turmeric powder – ¼ teaspoon
Grind together:
Onion – 1
Ginger – 1 inch piece
Garlic - 2 big/4 small flakes
Red chillies – 2 or 3
Cardamom – 1
Cloves – 2
Cinnamon – 1 inch piece
Roasted Bengal gram dal (chutney dal) – 2 teaspoons
Corriander seeds – 2 teaspoons
Cumin seeds – ½ teaspoon
Method:
Method:
For making Vadai:
- Soak dals for 1 hour.
- Grind to coarse paste with red chilli & aniseed & ½ teaspoon of salt.
- Mix finely chopped coriander leaves with it.
- Heat kuzhi paniyaram thathu & add a 2 drops of oil in each space (kuzhi).
- Fill each space (kuzhi) with the ground paste & keep closed for 3 minutes in sim.
- Turn sides & cook for 2 more minutes.
For Gravy:
- Heat oil in a non stick kadai.
- Add onions & fry till golden brown.
- Add the ground mixture & fry till oil separates.
- Boil the tomatoes in a bowl of water till the skin looks pealing. (performing steps 4 to 6 is called blanching the tomatoes)
- allow the tomatoes to cool & peel skin.
- grind these tomatoes to paste in mixie.
- Add the blanched tomato paste to the boiling gravy.
- Add 2 cups of water, turmeric powder & salt
- When this starts boiling add the vadai’s.
- Allow boiling for 3 more minutes.
- Garnish with corriander leaves.
- Serve hot with idli/dosa/appam.