Apr 21, 2013

VADA CURRY

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       I tasted Vada Curry only once in my life time. But I have watched its preparation in many Cookery shows. Each one follows their own way.Everyone deep fries the Vada, but I thought of steaming the Vada.. 
The taste was very nice eventhough I steamed it.Vada Curry is the best side dish for Set Dosa/Kal Dosai. Left over Masala Vada can also be used. Here the recipe goes on

INGREDIENTS

CHANNA DHAL
1 Cup
FENNEL SEEDS
1 Tsp
DRY RED CHILLY
3
ASAFOETIDA
A pinch
ONION
1
TOMATO
1-2
RED CHILLY POWDER
1 Tsp
CORIANDER  POWDER
2 Tsp
TURMERIC POWDER
½ Tsp
GINGER GARLIC PASTE
1 Tsp
SALT
To Taste
OIL
1 Tsp
To Temper
CINNAMON
½ Inch Piece
BAY LEAF
A Small Piece
CLOVES
1
OIL
1 Tsp

STEP BY STEP PICTURES

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Soak Channa Dhal for 2 hrs.

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Drain the water.

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Grind Fennel Seeds,Dry red chilly,Asafoetida,Channa Dhal to a coarse paste.

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Add salt & mix well.

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Make Small patties out of the dhal mixture.

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Steam it for 10 mins.

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You can also deep fry the vadai.

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In a frying pan toast the vadai with litlle bit of oil. This step is optional.

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Break it into small pieces.

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Boil water & add the Tomato. Cook till the skin starts to spilt out.

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Remove the skin out & prepare puree out of it. 

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In a kadai heat oil & add the items under "To Temper" table. Then add the Onions. Fry for 2 mins. Pour the Tomato puree & allow it to boil.

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Add Red Chilly Powder,Coriander Powder,Turmeric powder,Ginger Garlic paste,Salt.

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Pour water according to the consistency you want.

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Add the vadai pieces at this stage.

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Allow the vadas to absorb the gravy.

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Switch off the flame when the masala blends well. Granish with coriander leaves.

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Serve with Set Dosai/Kal Dosai.

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