Vada Curry
(from Nandini’s recipe box)
Source: http://cooking4allseasons.blogspot.in/2011/05/how-to-make-vada-curry-tamil-nadu.html
Categories: Gravy
Ingredients
- Masala Vada
- Bengal Gram / Channa Dal - 1 cup (200 gms)
- Onion - 1 big
- Green Chilli - 2
- Red Chilli - 2
- Ginger - 1" (optional)
- Coriander leaves - as desired
- Fennel Seeds - 1 tsp
- Salt to taste
- Curry leaves few
- Oil for deep frying
- Vada Curry
- Coarse paste
- Onions - 2 medium
- Green chilies - 2 medium
- Garlic, grated - 4 cloves
- Ginger. grated - 2"
- For the sauce
- Tomato, puree - 2 medium
- Bay leaf - 1 long
- Cloves - 2
- Cinnamon - 2"
- Fennel Seeds - 1/4 tsp
- Cumin Seeds - 1/4 tsp
- Salt to taste
- Oil - 2 tsp
- Coconut Milk - 3/4 cup
- Red chili powder - 1/2 tsp
- Coriander powder - 1/2 tsp
- Turmeric powder a pinch
- Coriander leaves for garnich.
Directions
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Clean and soak channa dal for min 2 hrs. Except 2 tbsp of Channa dal, grind the dal with Chillies coarsely. Mix the whole channa dal to the coarsely ground dal.
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Chop Onions, Coriander, Ginger finely. Mix this with the dal to form a good mixture.
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Heat Oil in a pan. Divide the dal mix into small balls, flatten them into small patties, either using your palm or using a wet plastic cover.
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Make Masala Vadas and place them on greased Idli moulds.
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Steam for 10 – 15 mins
- In a non stick pan add 1 tsp oil and roast the steamed vadas.
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Cook on both sides to make sure it is roasted well.
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For the Masala Vadas,
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Grind the batter and mix in onions and other spices as required.
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Pat them down as small discs and steam these vadas in greased idli moulds for 15 mins.
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Once done, remove and roast them on a non stick pan with 1 tsp oil. Cook on both sides. Remove once done. You can crush the vadas to small pieces if you prefer. Mostly these are crushed into smaller bits.
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For the Spicy Curry
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Grind onions, green chilis, ginger and garlic to coarse paste.
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Heat a non stick pan, add 1 tsp oil. Once the oil is hot add bay lead, clove and cinnamon. Saute for couple of minutes.
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Then add the coarse masala, fennel seeds, cumin seeds. Saute for 5 mins until the onions starts to turn colour.
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Add tomato puree, turmeric powder, red chili powder, coriander powder, salt and fry for 5 mins in sim.
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When the tomato puree is cooked well and oil starts coming out, add required water, crushed vadas and simmer for 5 mins.
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Then bring to boil, add coconut milk. Add finely chopped coriander leaves.
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Again simmer for 5 mins.
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Serve with Idli, Dosa or Rotis.
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Notes:
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Since vadas will absorb water, make sure you add as required.
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If you want a richer version, you can deep fry the vadas, but we have noticed that except for a slight richer taste, the steamed version was equally good.
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Will be back with another version of Vada Curry next week. Do share your recipe if you make it differently