Feb 5, 2007

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.

No comments: