Sunday, January 29, 2017

Vada Curry

Vada Curry is a popular, spicy side dish served with idli, dosa, aapam, idiyappam, etc., Let us now see the preparation of this dish.


Channa dal - 1/2 cup
Toor dal - 1/2 cup
Red chilli - 1
Fennel seeds - 1.5 spoons
Garlic cloves - 12
Ginger - a small piece
Mustard - 1/2 spoon
Curry leaves - 10
Cinnamon - 1" piece
Cloves - 3
Cardamom - 2
Star anise - 1
Bay leaf - 1
Black stone flower - 1
Onion - 1
Tomato - 1
Mint leaves - 10
Turmeric - a pinch
Sambhar powder - 1 spoon
Salt - as required
Cooking oil - required amount


* Soak channa dal and toor dal together in water for 4 hours. After that, drain the water completely and grind to a coarse paste along with red chilli and 1 spoon of fennel seeds and little salt.


* Grind ginger and garlic to a fine paste by adding water.


* In a non-stick pan, add few spoons of oil, when the oil is hot transfer the dal paste to it and saute well.


* Close the pan with a lid and wait for few minutes. Open the lid and check whether the dal paste has turned brown in colour. Saute well for few more minutes until small pieces are formed from the dal paste. Switch off the stove and transfer the contents to a bowl.


* Heat 2 spoons of oil in a kadai, add mustard seeds, 1/2 spoon fennel seeds followed by curry leaves.

* Add bay leaf, cardamom, cinnamon, star anise, black stone flower and cloves. Add the chopped onion, when the onion turns translucent, add the chopped tomato. When the tomato turns soft add the ginger garlic paste and mix well. Add mint leaves and saute for few seconds till you get the aroma.


* Add salt, turmeric and sambhar powder and mix well. Next add the sauted dal and add required amount of water and mix well.


* Let the above boil for few minutes till the gravy consistency is reached. Once done, transfer to a serving bowl and serve with idli/dosa or aapam/idiyappam.

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