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Monday, 29 August 2011



Vadai Ingredients
Bengal gram dal/ Kadalaiparuppu- 1cup( washed and soaked in water for 10 mins)
Whole dry red chilli-4
Garlic clove-2
Salt to taste
Oil to deep fry

Vadai curry gravy ingredients
Onion medium- 2( chopped)
Tomato large- 1( chopped)
Ginger and garlic paste- 2tsp
Green chilli slit- 2
Red chilli powder- 1tsp
Turmeric powder- 1/4tsp
Sombu powder/ fennel powder- 2tsp
Coriander powder- 2tsp
Curry leaves and Coriander leaves- 1cup
Salt to taste
Oil- 2tbsp

Tempering ingredients
Cinnamon-2"
Cloves-4
Green cardamom-2
Bay leaf-1


Method
In a mixer grinder add the soaked dal, red chillis, garlic and little salt. Grind the dal coarsely by adding very little water. In a deep pan heat enough oil to deep fry vadas.
Shape the ground dal mixture into lemon sized balls and flatten between palms, drop these vadas into hot oil and fry till light brown color. Set aside these vadas on a paper towel and allow it to cool. When the vadas reach room temperature, crumble vadas with fingers. 
In another sauce pan heat 2tbsp of oil, when oil is hot add the tempering ingredients and fry until the aroma rises. Next add the onions and green chillis and fry till golden brown. Add the ginger and garlic paste and fry till the raw smell leaves, now add the tomatoes and sauté till the tomatoes are mashed. Next add the red chilli powder, turmeric powder, Sombu powder, coriander powder and required salt. Fry the masala powders for few more mins, add required water and bring the gravy to boil. When the gravy starts boiling check the seasoning, add the crumbled vadas and mix well. Simmer the heat, cover the pan with lid and cook for 5 mins. When the gravy thickens, garnish the vadai curry with curry leaves and coriander leaves and mix well. Serve hot Vadaicurry with hot idli and hot dosas.

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