VadaCurry

"South-India's most popular gravy, crave side-dish for idly, dosa, chappathi, poori, etc, lets see how shall we make it as simple as possible"

Ingredients

For Steamed Vada

   Bengal gram dhal/ kadala paruppu: 1/2 cup [or] Toor Dhal/ thuvaram paruppu: 1/2 cup
   Chilli powder -1/2 tspn
   Turmeric powder - a pinch
   Onion: 2 big, finely chopped

   Salt: as req

   

   For gravy
   Onion - 2 big, sliced
   Tomato - 3, finely chopped
   Turmeric powder - 1/4 tspn
   Kashmiri Red Chilli powder - 1/2 tspn

Medium Thick Coconut milk[2nd milk]: 1/2 cup

Special Masala Paste for gravy
   Ginger garlic paste - 1 1/2 tsp
   Green chilli -1-2
   Fennel seeds/Sombu -1/2 tsp
   Cinnamon - 1 inch piece
   Cloves -2
   Cardamom -1 

Sambhar powder: 1/4 tspn

   To temper:  Oil+Ghee: 2-3 tbsp and  Bay leaf -1

 To Garnish
   Coriander leaves - 1 tbsp finely chopped

Mint leaves - 2-3 leaves

Curry leaves: few

METHOD

Primary prepartion: First keep the following ready

1. Wash and soak dhal for 30 mins in warm water. Extract the soaked dhal. Coarsely grind it by adding very little water to make as a thick vada batter.

In the vada batter, add salt [for vada], tumeric powder,chilli powder, chopped onions. Mix well, make it as balls, grease idly plates, place the vadas, steam it in idly pot.

"You can also fry vadas instead of steaming: if you wish"

Once vadas are cooked, cool it and crumble it. Keep it ready. 

2. Grind all items mentioned under Special Masala Paste for gravy

3. Prepare coconut milk and keep it ready.

Curry Preparation

Heat a kadai, add items mentioned under "to temper", saute very well: onion, tomato, turmeric powder, kashmiri red chilli powder,  Add special masala paste, mix and saute well so that oil releases the gravy.

Add coconut milk, salt and cook well. Add the crumbled vada. Add water if needed for the gravy, close pan with the lid and cook for 5 mins in low-med flame. Once done, garnish and serve hot!

Vadacurry is ready!!