Vada curry

Ingredients for vada

1. Tur Dhal[lentil]            1 cup
2. Water                            6 cups
3. Green chilis                  3
4. Onion                            1
5. Curry leaves                  4
6. Coriander leaves          handful
7. Salt                               1 tsp

For Grinding                       

1. Cinnamon                    1/2"
2. Cloves                          4
3. Fennel seeds                 1/2 tsp
4. Jeera                             1/2 tsp
5. Coriander seeds            1 tsp
6. Ginger                           1/2"
7. Garlic                            5

Method

• Wash dhal and soak for 8 hours in 6 cups of water.
• Drain the water and keep it for gravy.
• Dhal should dried up well without water.
• Grind the masala paste, dhal and salt together.
• Cut onion, curry, coriander, chilis into small pieces.
• Mix them in dhal and make small balls.
• Steam for 20 minutes in an idli cooker or steamer.
• Cool them and mash half of them and keep rest as balls.

For Gravy

1. Coconut                     1 cup
2. Cinnamon                  1"
3. Fennel seeds              1 tsp
4. Cloves                        6
5. Coriander seeds         1 tbsp
6. Ginger                        1"
7. Garlic                         5
8. Jeera                           1 tsp
9. Water                          2 cups

For seasoning

1. Oil                              1/2 cup
2. Mustard seeds            1 tsp
3. Urad dhal                   1 tsp
4. Bengal gram              1 tsp
5. Asafoetida                  1 tsp

For frying

1. Small onion                20 nos
2. Tomato                       3 nos
3. Curry leaves               little
4. Coriander leaves        handful

 Method

• Fry the masala ingredients in 1 tsp of oil.
• Grind to a smooth paste. Cut the onion, tomatoes.
• Heat oil in a thick Kadai add the seasonings, asafoetida, curry leaves.
• Add the onion and fry for 1 minute.
• Then add tomatoes and a little salt.
• Mash tomatoes and add the masala paste.
• Mix them and fry for 2 or 3 minutes.
• Add the dhal water and another 2 cups of water.
• Boil for 10 minutes on a medium flame.
• Now add the mashed dhal and balls to the gravy.
• Cook for another 10 minutes on a low flame.
• Oil should float on the top of the gravy then it is done.
• Garnish with coriander leaves, serve with hot idlis.