VADA CURRY

       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

Soak Channa Dhal for 2 hrs.

Drain the water.

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

Add salt & mix well.

Make Small patties out of the dhal mixture.

Steam it for 10 mins.

You can also deep fry the vadai.

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

Break it into small pieces.

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

Remove the skin out & prepare puree out of it. 

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.

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

Pour water according to the consistency you want.

Add the vadai pieces at this stage.

Allow the vadas to absorb the gravy.

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

Serve with Set Dosai/Kal Dosai.