Idli Recipe / Hotel Idli Recipe

Hotel Idli Recipe

Ingredients
Par-boiled rice / Idli rice - 3 cups
Whole Urad dal (white) - 3/4 cup
Salt - 1 and 3/4 tsp (+/- to taste)
Poha / Aval - 1/4 cup

Method
1.Wash and soak urad dal and rice separately in water for 4 hours.
2. Soak poha in water for 5 mins, squeeze and drain excess water from poha and set aside.
3.Grind urad dal separately in wet grinder until smooth, adding 1/2 cup water to make grinding easy. Remove ground urad dal batter to a deep bowl.
3. Grind rice and poha together until smooth, adding about 3/4 cup of water to make grinding easy. Remove ground rice batter to same deep bowl in which urad dal batter is kept.
4. Wash wet grinder with 1/4 cup water, so that rice batter sticking to the wet grinder vessel is also removed. Add this water to the same deep bowl in which both batter is kept.
5. Add salt to the batter, mix well with hand, cover the batter and allow the batter to ferment overnight.

Spongy Idli recipe

To make piping hot idlis
1. Next day the fermented batter would be doubled in size and fluffy. Use a ladle to mix batter well until air escapes and batter slightly reduces in size.( The batter should not be too thick or watery).
2. Place Idli cooker or pressure cooker on heat. Grease the moulds in Idli plates, pour Idli batter in each mould.
3.Place the Idli plates stand poured with Idli batter inside Idli cooker. Cover Idli cooker with lid and steam Idli for 10 mins. ( if using pressure cooker just cover with lid and do not add weight)
4. Remove cooked Idlis using flat spoon.
Serve hot with Tiffin Sambar / Hotel Sambar or Coconut Chutney
Click for Tiffin Sambar Recipe
Click for White Coconut Chutney Recipe

Idli Kebab / Cocktail Idli

Idli Kebab

Ingredients
Leftover Idli ( at least a day old) - 4 nos
Diced onion and capsicum - required
Red chilli powder - 3/4 tsp
Garam masala powder - 1/2 tsp
Lemon juice - 1/2 tsp
Salt to taste
Butter or Ghee - 2 tsp
Chat masala powder to sprinkle over kebab

Cocktail Idli

Method
1. Chop the Idli into cubes.
2. Combine all the ingredients in a bowl except chat masala powder, if required sprinkle little water and mix well so that Idli cubes, onions and capsicum are coated with masala.
3. Pre heat oven, skewer the Idli, onion and capsicum into metal or wooden skewers.
4. Place on the top rack of the oven and bake until Idli kebabs are crisp and golden in color.
5. Sprinkle some chat masala on Idli kebabs and serve with mint chutney and ketchup.

Idli Pulao Recipe / Masala Idli Upma

Idli Pulao

Ingredients
Leftover Idli ( at least a day old) - 6 nos
Onion chopped - 1 no
Tomato chopped - 1 no
Mixed vegetable finely chopped - 1 cup
Fried Cashew nuts - 10 nos
Curry leaves - few
Coriander leaves chopped - 1/4 cup
Pulao masala / garam masala - 1 tsp
Red chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Oil - 2 tbsp
Water to sprinkle
Cumin - 1 tsp
Cinnamon stick - 1" piece

Masala Idli Upma

Method
1. Break the Idli into crumbs with fingers.
2. Heat oil in a pan, add cumin, cinnamon stick, curry leaves and onion, sauté until onions are soft.
3. Add mixed vegetables to the pan and sauté for a minute.
4. Next add the chopped tomato and cook tomato until soft.
5. Now add red chilli powder, pulao masala, turmeric powder, salt to the pan and stir well for a minute.
6. Reduce pan heat to medium and sprinkle little water to the pan to get slight gravy.
7. Add the crumbed Idli to the pan, stir well, cover pan with lid and cook on low heat for 3 mins.
8. Finally garnish with chopped coriander leaves and fried cashew nuts, serve hot.

Idli Sambar / Hotel Idli Sambar Recipe

Hotel Idli Sambar Recipe

Ingredients
Hot idlis ( click here for the recipe) - 4 pieces
Hotel Sambar ( click here for the recipe) - 2 cups
Ghee - 2 tsp
Chopped coriander leaves to garnish

Idli Sambar Recipe

Method
1. Add hot idlis to a shallow serving plate.
2. Pour hot sambar over Idlis.
3. Pour ghee over the sambar.
4. Garnish with chopped coriander leaves and onions( optional)
Serve hot with coconut chutney.

Pottukadalai Chutney / Roasted Gramdal Chutney for Idli and Dosa

Pottukadalai Chutney

Ingredients for chutney
Roasted gram dal / Pottukadalai - 1 cup
Green chillies - 2 nos
Ginger chopped - very small piece or 1/4" piece
Salt to taste
Water to grind chutney

Tempering ingredients
Urad dal - 1 tsp
Mustard seeds - 1 tsp
Curry leaves - few
Oil - 1 tsp

Roasted Gramdal Chutney Recipe

Method
1. Grind ingredients give under for chutney to a fine paste.
2. Add water, stir well and loosen chutney as required.
3. Heat oil and add tempering ingredients to the hot oil, when mustard splutters add the tempering to the chutney and mix well
Serve with hot idlis and Dosas

Quick Egg Curry for Chapathi / Muttai Kurma

Muttai Kurma

Ingredients

Boiled eggs – 6 nos

Onion chopped – 2 nos

Tomato chopped – 1 no

Curry leaves – few

Ginger and garlic paste – 2 tsp

Red chilli powder – 1 and ½ tsp

Turmeric powder – ¼ tsp

Cumin powder – ½ tsp

Coriander powder – 2 tsp

Fennel powder – 1 tsp

Grated coconut -1/4 cup

Salt to taste

Oil – 4 tbsp

Cinnamon stick – 1” piece

Cloves – 2 nos

Cardamom – 2 nos

Egg Curry for Chapathi

Method

1. Heat 2 tbsp oil in a pan add cinnamon stick, cloves, cardamom, chopped onion, ginger & garlic paste, chopped tomato, curry leaves, red chilli powder, cumin powder, turmeric powder, coriander powder and fennel powder, sauté everything on low heat for 6 to 7 mins until all the spices, onions are cooked and oil oozes on the sides of pan.

2. Remove pan from heat, allow the tomato and onion mixture to cool and grind this mixture along with grated coconut until smooth paste.

3. Add the ground masala paste to the same pan, return to heat, season with salt and add required water to loosen the gravy.

4. Bring the gravy to boil, add the boiled eggs to the gravy and simmer for few  more minutes.

5. Garnish with coriander leaves and serve.

Cauliflower chops - Hotel Style

Cauliflower Chops Hotel Style

This cauliflower kurma aka cauliflower chops in some hotels is a perfect side dish for chappati, parotta and idiyappam varieties.

Ingredients

Cauliflower florets coarsely chopped - 2 cups

Onion medium sized chopped - 1/2 no

Tomato medium sized chopped - 1/2 no

Turmeric powder - 1/4 tsp

Red chilli powder - 1/2 tsp

Coriander powder - 1 tsp

Salt to taste

Cumin seeds - 1/4 tsp

Oil - 4 tbsp

Water required

Coconut Masala

(Grind below ingredients to fine paste adding little water)

Shredded coconut - 1/4 cup

Green chillies - 3 to 4 nos

Aniseed / Sombu - 1 tbsp

Method

Heat oil in a pan, add cumin seeds to the oil in low heat and allow to crackle. Increase heat add onion, cauliflower and tomato one by one and saute for 3 mins. Once cauliflower is sauted well, add red chilli powder, turmeric powder, coriander powder and required water to the pan. Mix well and bring the cauliflower to boil, cover pan with lid and cook on low heat for 5 mins. When the cauliflower is tender add the ground coconut paste and required salt to the cauliflower and mix well. Again cover pan with lid and cook until the gravy slightly thickens. Serve hot cauliflower chops with chapati, parotta etc.

Cauiflower Kurma

Hotel Style Tiffin Sambar Recipe / Ratna Cafe Sambar / Sambar for Idli Dosa Pongal

Learn how to make Hotel Sambar / Tiffin Sambar

I still remember when I started blogging 4 yrs back I was first or one of few bloggers to post about Tiffin Sambar Recipe or Hotel Sambar Recipe. This Sambar recipe has acclaimed me many compliments from my fans, friends and co- bloggers. At that time I had just point and shoot camera I wasn't able to shoot a good picture of it, so here I'm re-posting the same recipe here with recent pictures. You can click here for the link to older post.

This is my favorite sambar for idly, dosa, pongal and even it tastes great with hot pooris. For the people who know about the popular Ratna Cafe's Sambar( triplicane, Chennai), this Tiffan sambar tastes similar to the Ratna cafe's sambar. 

Hotel Sambar

Ingredients

Toor dal/ Split pigeon peas( cooked and mashed)-1cup

Small onions/ Shallots( peeled)-15 to 20

Tomato medium chopped-1

Drumsticks-1 no

Carrots chopped-1/2cup

Curry leaves-few

Coriander leaves-few

Turmeric powder-1/2tsp

Mustard seeds-1tsp

Jaggery powdered-1tsbp

Salt to taste

Oil required

Sambar powder ingredients

( Dry roast the following ingredients separately and grind to fine paste)

Coriander seeds-3tbsp

Bengal gram/ Split chick peas-2tbsp

Whole dry red chilly-10( +/- depending on taste)

Cumin seeds-1tsp

Fenugreek/ Methi seeds-1/2tsp

Fresh shredded Coconut-1/2cup( don't roast coconut, add this while grinding).

Tiffin Sambar

Method

Heat enough oil in a pan, when hot add the mustard seeds. When the mustard seeds crackles add the shallots and curry leaves, fry for few minutes and add the carrots and drumsticks. Now add the tomatoes and cook for few more mins, when the tomatoes are done, add the turmeric powder and ground sambar paste. Fry the ground paste for few seconds and add the cooked toor dal. Season with salt and add enough water( to get required consistency, sambar should not be too thin or too thick). Simmer the sambar for 5 mins. Finally add the powdered jaggery and coriander leaves, give a good stir and remove from heat. Serve hot with Idly, Dosas. Pongal or Poori.

Sambar for Idli Dosa 

Important points for making this delicious Tiffan Sambar are

Never use tamarind pulp for this sambar

Do not add more vegetables( any 2 to 3 variety of vegetable is enough) 

Try to use small onions( shallots)

A tbsp of powdered jaggery is very important ingredient for this recipe.

Click here for Ghee Idli / Sambar Idli recipe

Garlic Coconut Chutney

Garlic Coconut Chutney 

Ingredients

Coconut shredded- 1/4 cup

Roasted bengal gram dal/ Pottukadalai- 2 tbsp

Garlic cloves- 3 nos

Green chilly- 3 nos(+/- to taste)

Tamarind- 2 pinch

Salt to taste

Mustard seeds- 1 tsp

Urad dal- 1 tsp

Curry leaves- few

Oil- 1 tsp

Garlic Chutney with Coconut

Method

Grind together coconut, garlic, green chilly, roasted bengal gram dal, tamarind, salt and required water to smooth and fine paste. Remove chutney on to a bowl. Heat oil in tadka pan add mustard seeds and allow to crackle, add urad dal and curry leaves, fry till browned. Add this tadka to chutney and stir well. Serve with hot idli and dosa.

Chettinad Red Chutney/ Chettinad Varamilagai Chutney

Chettinad Red Chutney

Ingredients

Small onions( shallots)/ Chinna Vengayam- 20 to 25 nos

Tomato/ Nattu thakkali( medium)- 1 no

Whole red chilli- 6 nos

Garlic cloves- 4 nos

Salt to taste

Mustard seeds- 1 tsp

Urad dal-1 tsp

Oil-1 and 1/2 tsp

Chettinad Varamilagai Chutney

Method

Heat 1 tsp oil in a pan, add chopped onions, chopped tomato, red chilli and garlic cloves. Fry until onions turn transparent. Remove pan from heat and allow to cool. Grind the ingredients to smooth chutney( paste) with salt. Heat 1/2 tsp oil in tadka pan when hot add mustard seeds and allow to crackle. Now add the urad dal and curry leaves fry until urad dal turns brown. Add this tempering to ground chutney, mix well. Serve chettinad red chutney with idli, dosa etc.

Plain Salna/ Tomato Salna/ Chalna/ Tomato Gravy for Parota

Plain Salna

Mostly in restaurants and hotels Parotas are served along with Chicken Salna( kurma, gravy) or Vegetable Korma( Salna). But if you noticed in street side fast foods or fast food kind of hotels parotas were always served with Plain Salna, meaning that the gravy served along with parota will not have any chicken pieces or vegetables.

These plain gravies are made only with tomatoes so they are called as thakkali salna. Though no veggie or meat is used there is no need to compromise in its taste, it will be as good as Chicken Chalna or Vegetarian Chalna.

If you are looking for Vegetable Salna click here.

If you are looking for Chicken Salna click here.

Here goes recipe for tomato chalna

Ingredients

Onion large sized chopped- 1 no

Tomato( Banglore or Apple variety) large sized chopped- 3 nos

Green chilly broken- 2 nos

Curry leaves and Coriander leaves- few

Ginger and Garlic paste- 1 tbsp

Red chilli powder- 1 tsp( +/-)

Turmeric powder- 1/4 tsp

Salt to taste

Oil required

Coconut Masala paste( grind to fine paste)

Fresh coconut grated- 1/4 cup

Cumin powder- 1 tsp

Coriander powder- 2 tbsp

Pepper powder- 1/2 tsp

Fennel/ Sombu powder- 2 tsp

Mint leaves- few sprigs

For tempering

Cinnamon stick- 1" piece

Cloves- 4 nos

Cardamom- 4 nos

Bay leaf- 1 no

Tomato Salna

Method

Heat oil in a pan, when hot add tempering ingredients and fry till the aroma of the whole spices rise. Now add the chopped onion and curry leaves and fry for few mins until onion turns transparent. Add the ginger and garlic paste and fry until the raw smell leaves. Next add the tomatoes and fry till the tomatoes are mashed. Now add red chilli powder, turmeric powder and salt to the cooking tomatoes. Add enough water to the pan and bring the mixture to boil. When gravy boils add the ground coconut masala paste. Reduce the heat and cook the chalna on low heat until the gravy slightly thickens and oil floats on top. Garnish with chopped coriander leaves. Serve hot Tomato Salna with Biryani or Parotta.

Thakkali Chalna

Tomato Ginger Chutney

Tomato and Ginger Chutney

This is my Hubby's favorite chutney, this chutney is his family recipe also called as Mixture Chutney in Sourashtra. The flavour of ginger and tanginess of tomatoes compliments each other and it is very easy to prepare.

Ingredients

Tomato big( chopped)- 1 no

Ginger piece( chopped)- 1"

Whole dry red chilli- 4 nos

Coconut shredded- 1/4 cup

Salt to taste

Oil- 1/2 tsp

for tempering

Mustard seeds- 1 tsp

Urad dal- 1 tsp

Curry leaves- few

Oil-1 tsp

Tomato Ginger Chutney

Method

Saute chopped tomatoes, ginger and dry red chilli in 1/2 tsp oil for few secs, remove from heat and allow to cool. Grind the sauteed ingredients to smooth paste with coconut, required salt and water. Heat 1 tsp oil in a tadka/ small pan when hot add mustard seeds. When mustard seeds crackle add urad dal and curry leaves, fry until urad dal turns golden brown. Add this tempering to the ground chutney and mix well. Serve Tomato Ginger Chutney with idli or dosa.

Pachai Paruppu Sambar/ Moongdal Sambar

Moongdal Sambar

This is a bland and non spicy sambar. My mom prepares this pachai paruppu sambar when we had heavy or spicy masala meals previous day. Any veggie side dish with this non spicy sambar with steamed rice makes a complete meal, makes you feel light all day. Suitable food for kids or those who had upset stomach or fever.

Ingredients

Split Moongdal/ Pachai Paruppu- 3/4 cup

Small onions/ Shallots- 10 nos

Tomatoes ripe- 4 nos

Green chilli slit- 5 nos( +/-)

Garlic sliced- 2 cloves

Curry leaves- few

Red chilli powder- 1/2 tsp( optional)

Turmeric powder- 1/4 tsp

Salt to taste

Mustard seeds- 1 tsp

Urad dal- 1 tsp

Hing/ Asafetida- pinch

Oil- 2 tbsp

Water- 2 cups

Pachai Paruppu Sambar

Method

Pressure cook and mash moongdal and set aside. Heat oil in a deep pan, when oil is hot add mustard seeds and let it crackle. Add hing,urad dal and fry till browned. Now add onions, curry leaves, green chilli and garlic. Saute until onion turns white, add the tomatoes and cook until tomatoes are mashed. Add water and bring mixture to boil. Add the cooked and mashed moongdal to the boiling water and mix well. Add turmeric powder, red chilli powder and salt to boiling sambar. Simmer moongdal sambar for 5 mins or until slightly thickens. Garnish with coriander leaves if required and serve hot with steamed rice.

Andhra Mango Thokku recipe

Andhra Mango Thokku

Ingredients

Raw Mango-4 nos

Red chilly powder/ Guntur chilly powder-3 tbsp

Turmeric powder-1 tsp 

Oil-1/2 cup

Salt to taste

Roast and Grind

Mustard seeds- 2 tbsp

Fenugreek seeds- 1 tbsp

For tempering

Mustard seeds-1 tsp

Hing-1/2 tsp

Andhra Mango PIckle

Method

Wash the raw mango, pat dry and grate it.

Roast mustard seeds and fenugreek seeds till brown and grind to fine powder.

Heat oil in a pan when hot add the mustard seeds and hing, when mustard seeds crackle add grated mangoes, red chilly powder, turmeric powder, roasted and ground powder and salt.

Stir fry the mangoes for few minutes on medium heat until the oil seprates on the sides of pan. Remove mango thokku from heat and allow to cool. Refregirate and store Andhra Mango thokku for a month. 

Mango Thokku

Bombay Chutney

Bombay Chutney

Ingredients

Kadalamavu/ Besan flour-4tbsp

Onion large chopped- 1 no

Tomato medium chopped- 1 no

Green chilly broken- 2 nos

Ginger minced- 1/2" piece

Turmeric powder- 1/4tsp

Chilly powder- 1tsp

Mustard seeds- 1tsp

Urad dal- 1tsp

Chana dal- 1tsp

Curry leaves- few

Corriander leaves- few

Salt to taste

Oil- 2tbsp

Water- 1 1/2 cups

Bombay Chutney

Method

Heat oil in a pan add mustard seeds, when crackles add the urad dal, chana dal and curry leaves. When dals browned add the onions, ginger and green chilly, saute till onions turns pink. Now add the tomatoes and fry for few mins, add turmeric, chilly powder, required salt and water. Bring this mixture to boil. Take a small bowl make a smooth paste out of besan flour and water. Add this besan paste to the boiling mixture, mix well and simmer until the besan flour is cooked and the chutney thickness. Serve hot with Chapati, Idli and Dosa.

Poori Kizhangu/ Poori Potato Poori Masala Recipe

Poori Kizhangu

Ingredients

Potatoes big- 3 nos

Onion big chopped- 2 nos

Carrot small finely chopped- 1 no

Green peas- 1/2 cup

Green chillies( broken)- 5 nos

Ginger finely chopped- 1/2" piece

Besan flour/ Chickpea flour-1 1/2 tbsp

Turmeric powder- 1 tsp

Chilly powder- 1 tsp( optional)

Salt to taste

Mustard seeds- 1 tsp

Urad Dal- 1 tsp

Bengalgram dal/ Channa dal-1tsp

Asafetida-pinch 

Oil- 3 tbsp

Poori Masala

Method

Pressure cook potatoes for 10 mins or until tender. Peel the potato skin, mash the potatoes coarsely and set aside. Heat oil in a pan, when hot add the mustard seeds, when crackles add the urad dal and channa dal, fry until browned. Now add the onions, green chillies, ginger, chopped carrot, peas and asafetida, saute for 5 mins. Add the mashed potatoes and 1 cup water to the frying onions. Add turmeric powder and required salt, bring the mixture to boil. In a small cup add the besan flour and 3tbsp of water, dilute to thin paste. Add this besan flour paste to the boiling potatoes and stir continuously. Simmer for 5 mins until the mixture thickens to the required consistency. Serve Potato masala hot with puri, chapati, dosa.

Potato Masala Sidedish for Puri

Chettinad Soya Chunks Curry/ Meal Maker Kurma Recipe

Soya Chunks Curry

Ingredients

Soya chunks/ Meal maker- 20 nos

Onion medium finely chopped- 1 no

Tomato medium finely chopped- 1 no

Ginger and Garlic paste- 1 tbsp

Curry leaves- few

Turmeric powder- 1/4 tsp

Pepper powder- 1 tsp

Salt to taste

Oil- 4 tbsp

Cinnamon- 1"

Cloves- 4 nos

Green cardamom- 2 nos

Red Chilli-2 nos

Masala to grind

Coconut shredded- 1/4 cup

Poppy seeds /Kuskus- 1 tsp

Fennel seeds- 2 tsp

Jeera- 1 tsp

Pepper corns- 8

Meal Maker Kurma Recipe

Method

Grind the masala ingredients to smooth and fine paste adding little water.

Cook soy chunks as per box carton instructions, squeeze excess water from soy chunks and set aside. Heat oil in a pan when hot add cinnamon, cardamom and cloves and fry till aroma rises. Add chopped onions and ginger- garlic paste, fry for few mins until raw smell of paste leaves and onions are browned. Add curry leaves and tomatoes and cook till tomatoes are mashed. Add turmeric powder, pepper powder, ground masala paste and salt. Fry paste until oil separates on the sides. Add required water to the frying masala paste to get required gravy consistency. Add soy chunks and cook for another 5 mins. Garnish with coriander leaves and serve with idli, Appam, Idiyappam and Chapati.

Hotel style Green Coconut Chutney/ Kothamalli Chutney.

Ingredients

Coconut shredded- 4 tbsp

Coriander leaves- 1 bunch

Green chilli- 3 nos

Tamarind pulp- less than 1/4 tsp

Salt to taste

Mustard seeds- 1 tsp

Urad dal- 1 tsp

Method

Grind coconut, coriander leaves, green chili, tamarind pulp and salt to a very smooth and fine paste by adding very little water.

Heat 1 tsp oil in a small or tadka pan, when hot add mustard seeds and urad dal.

When mustard seeds crackle add the tempering to the ground chutney.

Mix well and serve with hot Idli, Dosa.

Red Coconut Chutney( Hotel/ Restaurant Style Red Chutney)

Ingredients

Fresh shredded Coconut- 1/2 cup

Fried gram dal- 1 tsp

Tomato ripe small( chopped)- 1

Ginger- 1"

Whole red chilli- 4

Salt to taste

For tempering

Mustard seeds- 1 tsp

Urad dal- 1 tsp

Curry leaves- few

Oil- 1 tsp

Method

In a mixer grinder add shredded coconut, fried gram dal, chopped tomato, ginger, whole red chilli and required salt. Grind to a smooth paste by adding little water. Remove the chutney to a bowl. Heat 1 tsp oil in a small tadka pan, when hot add mustard seeds and allow to crackle. Add the urad dal and curry leaves and fry until urad dal turns golden brown. Add this tempering to the prepared chutney and mix well. Serve Red Coconut Chutney with hot Idlis, Dosas, Bajji and Bondas.

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.