Vadai curry/ Vada curry for Idli and dosas.

Vadai Ingredients

Bengal gram dal/ Kadalaiparuppu- 1cup( washed and soaked in water for 10 mins)

Whole dry red chilli-4

Garlic clove-2

Salt to taste

Oil to deep fry

Vadai curry gravy ingredients

Onion medium- 2( chopped)

Tomato large- 1( chopped)

Ginger and garlic paste- 2tsp

Green chilli slit- 2

Red chilli powder- 1tsp

Turmeric powder- 1/4tsp

Sombu powder/ fennel powder- 2tsp

Coriander powder- 2tsp

Curry leaves and Coriander leaves- 1cup

Salt to taste

Oil- 2tbsp

Tempering ingredients

Cinnamon-2"

Cloves-4

Green cardamom-2

Bay leaf-1

Method

In a mixer grinder add the soaked dal, red chillis, garlic and little salt. Grind the dal coarsely by adding very little water. In a deep pan heat enough oil to deep fry vadas.

Shape the ground dal mixture into lemon sized balls and flatten between palms, drop these vadas into hot oil and fry till light brown color. Set aside these vadas on a paper towel and allow it to cool. When the vadas reach room temperature, crumble vadas with fingers. 

In another sauce pan heat 2tbsp of oil, when oil is hot add the tempering ingredients and fry until the aroma rises. Next add the onions and green chillis and fry till golden brown. Add the ginger and garlic paste and fry till the raw smell leaves, now add the tomatoes and sauté till the tomatoes are mashed. Next add the red chilli powder, turmeric powder, Sombu powder, coriander powder and required salt. Fry the masala powders for few more mins, add required water and bring the gravy to boil. When the gravy starts boiling check the seasoning, add the crumbled vadas and mix well. Simmer the heat, cover the pan with lid and cook for 5 mins. When the gravy thickens, garnish the vadai curry with curry leaves and coriander leaves and mix well. Serve hot Vadaicurry with hot idli and hot dosas.