Vadacurry

Ingredients:

Channa dal - 200 gms

Onion(medium size) - 1

Tomato - 1

Green Chilly - 5

Garlic pods - 10 nos

Ginger garlic paste - 1 tsp

Red Chilly powder - 1 tsp

Coriander powder - ½ tsp

Turmeric powder - ¼ tsp

Oil for frying

Water - 1 ½ cup for curry

Salt to taste

Coriander leaves for garnishing

For Seasonings:

Oil - 2 tbs

Fennel seed - 1 tsp

Bay leaves - 1 nos

Cinnamon stick - 1 nos

Curry leaves as required

Method:

For Vadai

Soak the channa dal for an hour and grind them coarsely with ginger garlic paste, ½ tsp fennel seed & salt as we do for masala vadai.

Heat a frying pan and add required amount of oil for frying vadai.

Make Vadai using grinded channa dal in medium heat.

Remove vadai from oil when both the side become golden color & allow it to cool.

Scrumble the vadai coarsely & keep it aside.

For Curry:

Heat Oil in a pan, add the seasonings and allow it to splutter.

Add onion, green chillies & garlic pods, stir it.

Once onion become transparent & garlic pods is cooked add tomato & stir it for other 10mts.

Now add red chilly powder, Coriander powder, turmeric powder & stir for another 2 mts.

Add 1 ½ cup of water and allow it to boil untill raw smell disappear & curry slightly thickens.

Add the scrumbled vadai to the curry and let it be in low heat for 8-10mts.

Once curry become semi gravy consistent, remove from heat & adjust salt to taste.

Garnish with coriander leaves.

Serve hot with idly & dosai.

(You may also use ginger garlic paste - 1 tsp instead of garlic pods in the curry)

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