Vada Curry
A very popular dish in Tamil nadu, goes well with Dosa, Idli & Rice !!
Serves : 3
You will need
For vada:
1 cup (100 g) chana dal or tur dal
1 green chilli, finely chopped
1 tablespoon chopped coriander leaves
1/2 teaspoon salt
1 green chilli, finely chopped
1 tablespoon chopped coriander leaves
1/2 teaspoon salt
Method
Wash & soak chana dal or tur dal dal in 2 cups of water for 1 hour. Drain out water and make a thick paste in a mixer. Do not add water while making the batter. Vada batter should be thick in consistency.
Heat oil in a kadai. Reduce heat to medium and drop teaspoons (use small spoons which shape like ice cream scoop to get evenly round shape ) of the vada batter ( 6 - 7 vadas at a time ) and fry till golden color on both the sides.
Drain and place on kitchen towel to absorb excess oil. Keep aside.
Heat oil in a kadai. Reduce heat to medium and drop teaspoons (use small spoons which shape like ice cream scoop to get evenly round shape ) of the vada batter ( 6 - 7 vadas at a time ) and fry till golden color on both the sides.
Drain and place on kitchen towel to absorb excess oil. Keep aside.
Other ingredients
1 tablespoon oil
1 teaspoon mustard seeds
1 onion, finely chopped
1 spring curry leaves
1/2 teaspoon red chilli powder
1 tablespoon ginger - garlic paste
1 tomato, finely chopped
1 tablespoon gram flour / kadala maav / besan
50 ml (1/2 cup) water
or 75 ml thick coconut milk
1/2 teaspoon salt (or to taste)
1/2 teaspoon garam masala powder
2 teaspoon chopped coriander leaves
1 teaspoon mustard seeds
1 onion, finely chopped
1 spring curry leaves
1/2 teaspoon red chilli powder
1 tablespoon ginger - garlic paste
1 tomato, finely chopped
1 tablespoon gram flour / kadala maav / besan
50 ml (1/2 cup) water
or 75 ml thick coconut milk
1/2 teaspoon salt (or to taste)
1/2 teaspoon garam masala powder
2 teaspoon chopped coriander leaves
Final preparation:
Dilute besan in 50 ml water and make a smooth solution. Keep aside.
Break deep fried vadas into small pieces and keep aside.
Heat oil in a wide frying pan. Add mustard seeds. When they crackle, add chopped onion and fry till golden color and crisp.
Break deep fried vadas into small pieces and keep aside.
Heat oil in a wide frying pan. Add mustard seeds. When they crackle, add chopped onion and fry till golden color and crisp.
Add curry leaves. Fry for 2 minutes. Add red chilli powder and stir well for 2 - 3 minutes.
Add ginger - garlic paste. Stir continuously on a low to medium heat for 2 - 3 minutes or until the raw smell disappears.
Add chopped tomato and mix well.
Add ginger - garlic paste. Stir continuously on a low to medium heat for 2 - 3 minutes or until the raw smell disappears.
Add chopped tomato and mix well.
Add diluted gram flour solution or thick coconut milk, garam masala powder and salt to taste. Cover with a lid and cook on low to medium heat for 10 minutes or until the gravy slightly thickens and creamy.
At this point, add vada pieces and mix well. Cook again on a low to medium heat for 5 - 8 minutes or until thickens / vada pieces well coated with tomato - besan (or coconut milk) gravy.
Sprinkle chopped coriander leaves. Serve hot with Dosa / Idli / Rice.
At this point, add vada pieces and mix well. Cook again on a low to medium heat for 5 - 8 minutes or until thickens / vada pieces well coated with tomato - besan (or coconut milk) gravy.
Sprinkle chopped coriander leaves. Serve hot with Dosa / Idli / Rice.
1 comment:
Oh me and my huss are big fans of vada curry with dosa... Looks yum
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