Vada curry is a popular South Indian accompaniment that suits well with Idli, dosa, appam and pongal!
As per my friend it has originated from "Chennai", though I am not sure about it.
You will love this deep fried channa dal vada soaked in spicy masala gravy / curry. If you want a low fat version; you can also steam the vada and add it to the gravy!
Now let's check the recipe:
Serves - 4 to 5 persons
Ingredients:
Chana dhal / Kadalai paruppu / Bengal gram dhal - ½ cup
Red chillies - 4 to 5
Fennel seeds - ½ tsp
Salt - to taste
Curry leaves - 1 sprig
Tomato - 1 large (finely chopped)
Ginger garlic paste - 2 tsp
Green chillies - 2
Turmeric powder - ¼ tsp
Red chilli powder - 1 to 1½ tsp (adjust according to your spice level)
Coriander powder - ¾ tsp
Salt - to taste
Water - 3 to 4 cups
Coriander leaves - 1 tbsp (finely chopped)
Mint leaves - 1 tbsp(finely chopped)
For seasoning:
Oil - 12 to 3 tbsp Bay leaf - 1
Cinnamon - 1
Cloves - 1
cardamom - 1
Curry leaves - 1 sprig
Fennel seeds - ½ tsp
As per my friend it has originated from "Chennai", though I am not sure about it.
You will love this deep fried channa dal vada soaked in spicy masala gravy / curry. If you want a low fat version; you can also steam the vada and add it to the gravy!
Now let's check the recipe:
Ingredients:
Chana dhal / Kadalai paruppu / Bengal gram dhal - ½ cup
Red chillies - 4 to 5
Fennel seeds - ½ tsp
Salt - to taste
Curry leaves - 1 sprig
For gravy:
Onion - 1 large ( finely chopped)Tomato - 1 large (finely chopped)
Ginger garlic paste - 2 tsp
Green chillies - 2
Turmeric powder - ¼ tsp
Red chilli powder - 1 to 1½ tsp (adjust according to your spice level)
Coriander powder - ¾ tsp
Salt - to taste
Water - 3 to 4 cups
Coriander leaves - 1 tbsp (finely chopped)
Mint leaves - 1 tbsp(finely chopped)
For seasoning:
Oil - 12 to 3 tbsp Bay leaf - 1
Cinnamon - 1
Cloves - 1
cardamom - 1
Curry leaves - 1 sprig
Fennel seeds - ½ tsp
