Vada Curry -2
(from Nandini’s recipe box)
Source: http://cooking4allseasons.blogspot.in/2011/07/vada-curry-version-2-vadai-curry-lunch.html
Categories: Gravy
Ingredients
- Make Masala Vada and keep it aside.
- For the Ground Masala
- Fennal Seeds / Sauf - 1/2 tsp
- Whole Coriander - 1 tsp
- Poppy Seeds / Gasa gasa - 1 tsp
- Cumin Seeds / Jeera - 1/4 tsp
- Clove, cinnamon - 2 each
- Green chiili - 5 medium
- Cashew nuts- 5 whole
- Fried gram - 1 tsp
- Fry all the above in oil, then add half of a whole coconut medium size. Fry for 2 mins.
- Tomatoes - 2 medium, fry tomato separately and then add to the above. Once it is cool, grind to a smooth paste.
- Other ingredients
- Shallot / Small Onions - 1/2 cup
- Ginger Garlic paste - 1 /4 tsp
- Oil - 2 tsp
Directions
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Make Masala Vadas and keep it aside.
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For the gravy, heat a kadai with oil, fry small onions, ginger garlic paste. Cook till the onions turn colour.
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Then add the ground masala with salt. Bring to boil. Simmer for 5 mins.
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When the gravy consistency gets thicken, add the deep fried masala vadas to the gravy and simmer for 5 mins.
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Notes: Normally the vadas are broken and added to the gravy, but we added it as such. It gave a nice crunch to the gravy.
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This is mostly made to use up leftover vadas. But that has never been the case at our home.
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Now that I have two recipes for Vada Curry, I am sure there are many other variations. Do share if your method is different. But if you have not made this delicious gravy yet, then I suggest you get down making it right away!