Vada Curry

Vada Curry is a very famous South Indian gravy /curry which are served as a side dish for parottas.

 It is one of the famous south Indian gravies that serve as a side dish for Idly, Dosa, pongal… best combo!

 I agree it takes time to prepare for making vadas first then get on to make gravy, but the result should be good and I’m sure it is worthy time.

Ingredients
Channa Dal – 1 cup (Soaked for 1 hour)
Finely Chopped Onion – 2(Big)
Chopped Tomato – 2 (Big)
Green Chilli- 3
Red Chilli – 2
Garlic – 3 pieces (finely chopped)
Ginger Garlic paste – 2 tsp
Chilli Powder – 1 tsp
Turmeric Powder – ½ tsp
Salt to taste
Coriander leaves
For the Seasoning
Cinnamon – 2 (small)
Cardamom – 2
Bay leaf – 1
Fennel seeds (Sombu) - 1 tsp
Clove – 2
Method
Soak channa dal for 1 hour. Then grind it along with red chillies, garlic, fennel seeds (few) to a coarse paste. Add required salt and mix well.

Steam cook for 10 to 15 min until soft. Heat oil adds cinnamon, cloves, bay leaf, green chilli and curry leaves.

Add ginger garlic paste, onion saute till slightly browned. Then add finely chopped tomatoes along with required salt, turmeric, coriander and red chilli powder fry for few min till the masala blends well. Add 1 cup water and allow it to boil.


Add the cooked channa dal (You can make small patties and deep fry them too. Steaming and toasting works well too) at this stage and allow it absorbs the gravy well and become soft.

Simmer for 5 min. Garnish with coriander leaves.