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PrintVADA CURRY
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Soak the bengal gram dal for an hour. Drain all the water and grind it to a coarse paste along with dry red chillies, ginger and garlic.
- Mix finely chopped onion, curry leaves, asafoetida, fennel seeds and salt to the ground dal paste.
- Make small balls of this dal paste (blueberry sized) and cook it using any of the following methods:-
- (a) Steam it using a idli stand or a vegetable steamer for 8-10 minutes.
- (b) Shallow fry/ pan fry in a frying pan with little oil till it turns golden brown.
- (c) Place the small balls in a microwave safe plate and microwave for 2-3 minutes.
- Keep these vada pieces ready while you prepare the gravy.
- (You can also prepare the gravy using left over masala vada. Scramble the vadas into tiny pieces and proceed.)
- For the curry, heat oil in a pan and splutter the mustard seeds, cumin seeds, fennel seeds,cinnamon,cloves and curry leaves.
- Add the finely chopped onions and green chillies. Fry them till it turns golden brown.
- Add the ginger - garlic paste and fry for a minute. Next add the chopped tomatoes and cook till the tomatoes are totally mashed up.
- Add salt, turmeric powder, red chilly powder and coriander powder. Cover and cook till the oil separates from the masala.
- Add about 2-3 cups of water and bring it to boil.
- Add the tiny vada pieces to the curry. Simmer for about 5 minutes so that the gravy will be absorbed by the vada pieces.
- Check for salt and the gravy consistency and adjust if needed. The curry will continue to thicken as it rests.
- Finally add chopped cilantro and serve hot.
INGREDIENTS
- 200 grams Channa Dal (Bengal Gram Dal/ Kadalai Paruppu)
- 3 Dry Red Chillies
- ½ " piece Ginger
- 2 cloves Garlic
- ¼ Onion ,finely chopped
- 5 Curry Leaves
- A pinch of Asafoetida
- ¼ teaspoon Fennel Seeds
- ½ teaspoon Salt
For Curry
- ½ teaspoon Mustard Seeds
- ¼ teaspoon Fennel Seeds
- ¼ teaspoon Cumin Seeds
- 1 cinnamon stick
- 3 cloves
- 1 sprig Curry Leaves
- 1 Onion, chopped
- 2 Green Chillies
- 1 teaspoon Ginger - Garlic Paste
- 2 Tomatoes, chopped
- ¼ teaspoon Turmeric Powder
- 1 teaspoon red Chilly Powder
- 2 teaspoon Coriander Powder
- Salt to taste
- 2 tablespoon Cooking oil
- 100 grams Cilantro, finely chopped
16 comments for “Vada Curry”
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