Vada curry is the perfect partner to idlis, dosas and parotas – a comforting dip to ease those exhausted nerves!
Ingredients
For the Vada
1/2 cup Bengal gram /kadalai paruppu /channa dal
1/2 tsp chilli powder
A pinch of turmeric powder
2 tbsp onion, finely chopped
Salt according to preference
Oil for frying the vadas
For the Curry/ Gravy
3/4 cup onion (thinly sliced)
1 cup tomato (finely chopped)
1/4 tsp turmeric powder
1/2 tsp chilli powder
3/4 cup thin coconut milk
1/4 cup thick coconut milk (not very thick)
For the Masala
1 1/2 tsp ginger-garlic paste
1-2 green chilli
1/2 tsp fennel seeds/sombu
1 inch piece cinnamon
2 cloves
1 cardamom
For the seasoning
2 tbsp oil
1 bay leaf
For garnishing
1 tbsp finely chopped coriander leaves
2-3 leaves mint leaves
Method for the Vada
Grind all the ingredients for the masala to a fine paste. Keep aside.
Soak channa dal for 2 hours.
Drain the water; add salt, chilli powder, turmeric powder, and 1/2 tsp of the masala paste (this is just to give more flavor to the vada).
Grind coarsely without adding water.
Then mix finely chopped onions with it.
Heat oil in a kadai, make uneven balls from the mixture and drop it into the oil.
Fry till golden brown, remove it and place it on a paper towel to absorb excess oil if any.
The vada need not be crisp as it will be added to the gravy.
Alternatively, you can make small balls and steam the vadas as it is done for paruppu usili .
Method for the Gravy
Heat oil in a kadai or pan, add bay leaf, saute for second, then add thinly sliced onions and saute until golden brown.
Then add the ground masala paste and saute for a few more minutes.
Now add the chopped tomatoes, turmeric powder and chilli powder.
Cook till tomatoes turn mushy and oil oozes out. Do all this on medium flame.
Then add thin coconut milk, salt according to taste, and bring it to boil.
Once it starts boiling, add the vadas by breaking it into small pieces.
Cook on low heat for a few minutes.
Allow the vada to absorb the gravy.
Then add the thick coconut milk, boil and switch it off.
Garnish with mint and coriander leaves.
Serve with steaming idlis or dosas .
