Vadai Curry - வடைகரி

Ingredients:

• Bengal Gram (Chenna dhal) 1 cup
• Red chilli 4
• Salt
• Onion 2 (big)
• Tomato 2 (medium)
• Bay Leaves
• Turmeric 1/2 tsp
• Red chilli powder 1/2 tsp
• Green chillies 3

Seasoning:

• Mustard 1/4 tsp
• Jeera 1/4 tsp
• Curry Leaves

Grind together:

• Ginger - 1 inch piece
• Garlic - 4 flakes
• Cardamom - 3
• Cinnamon - 1 inch
• Aniseed 1/4 tsp
• Cloves - 3
• Dry red chillies 3
  

Method:

• Soak bengal gram for 2 hrs.
• Drain water and grind coarsely with salt and red chilli.
• Make the dough into small balls and flatten it into vada shape.
• Deep Fry in oil (or) Toast it in a pan till it turns golden brown.
• Finely chop the onion,tomato and green chillies.
• Heat the kadai with 2tbl of oil and add the seasonings.
• Add the bay leaves and onion.
• Fry the onion till golden brown and add ground mixture.
• Fry till the raw smell goes and add green chillies and tomato.
• Add the salt,turmeric,red chilli powder (if required) and fry for few mins.
• Pour 3 cups of water and let it to boil.
• Smash the vada in hand and add it to the curry and let it boil for few mins.
• If the water is not enough add another 1/2 cup of water.[Else vada will absorb the water]
• When the gravy is thick enough remove from flame.
• Garnish with chopped corriander leaves.
  

Serve with hot idli,dosa and appam.

Note:

• Before adding the vada, the curry should boil,else the vada will absorb all the water.
• Vadai curry should not be very thick nor too liqiud.So remove from the flame when it comes to the consistency.