LET'S GET STARTED
3 h 5 m
For the curry To grind – poppy seeds – cinnamon bark/stick – cloves – cardamom – fennel seeds – coconut – water For the gravy – oil – mustard seeds – onion – ginger garlic paste – curry leaves – tomatoes – salt – turmeric – water – sambar powder – cilantro
– Soak the chana dal and dried red chilies in water.
– Drain the water from the chana dal and add it to the mixer jar. Tear the soaked red chilies pieces and add them as well.
– Using pulse mode, grind the batter coarsely. Transfer it to a bowl and add the onion, crushed fennel seeds, asafoetida, turmeric, rice flour, salt, cilantro, and curry leaves. Mix well, and the batter is ready.
– Heat the oil for frying in a kadai. Drop a small piece of vadai batter into the oil. – Wet your palms and shake off the excess water. Take a small lime/gooseberry size vadai mixture like below.
– And flatten it into a small pattie and slowly and carefully drop it into the oil.
– Let fry and then slowly flip.
– Fry until the vada turns golden brown over medium to medium-low heat.
– Similarly, flatten and fry the vada with the remaining batter. Drain the fried vadai on a kitchen towel.
– Prepare the fresh masala paste. Soak the poppy seeds, cardamom, cloves, cinnamon, and fennel seeds in water. – Add the grated coconut and grind it into a smooth paste by adding water. and set it aside.
– Prepare the gravy. Heat a pan and add oil. When the oil is hot, add the mustard seeds and let them splutter. Then add the chopped onion, curry leaves, and ginger-garlic paste. Cook until the onion turns soft.
– Now add the chopped tomatoes, ground turmeric, and salt. Add water, cover, and cook until the tomatoes are soft and mushy.
– Add the sambar powder and mix well. Cook the gravy for a bit longer.
– Add the ground coconut paste.
– Add water and simmer the gravy.
– In parallel, take vada and chop them into four pieces or big chunks. Add this vada to the gravy.
– Add water and mix well. Simmer the gravy again. Finally, add the cilantro and turn off the heat. Vadacurry is ready, and serve it with idli or dosa.
Hello all, I am Srividhya! Vidhya's Vegetarian Kitchen is all about vegetarian and vegan food with unique and exciting recipes from all over the world.