Vada Curry

One of the most famous south Indian gravies and a best combination for idli/dosa, even for pongal. In my in laws house they like to have it with pongal, which I felt different initially, but got to see this combination in many marriage caterings.
Even left over masala vada can be used to make this recipe. The vada mix can be steamed in idly cooker also. I have steamed in a pan with little oil which was my sisters idea to get the crispiness and texture of a fried vada at the same time with less oil.

Preparation Time :10 mins | Cooking Time : 25 mins |Serves: 4

​Soaking time will take additional preparation time.

Ingredients:    

• Channa dal - 1 cup -  soak for an hour
• Red chili - 4
• Garlic- 3 cloves
• Sombu/fennel - 1tsp
• Onion - 1 big size chopped
• Tomato - 2 med size chopped
• Ginger garlic paste - 1 tbsp
• Tamarind juice - 2 tsp (optional)
• Mint - a handful
• Oil 
• Salt - to taste

Seasoning:

• Bay leaf - 1 
• Cinnamon - 1 stick
• Cloves - 4 to 5

​Method:

• Soak and grind the channa dal by adding garlic, chili, sombu and salt.

• In a wide kadai add some oil and flatten the ground mixture, cover and cook in low heat for 15 mins. The bottom gets crispy and fried.

 

• Meanwhile in another pan start to temper for the gravy. Add oil,seasoning, onions and fry for a while, add ginger garlic paste.

• Add tomatoes, mint and fry for a while.

• Add turmeric, chili powder and salt. Blend together and add 2 cups of water and bring it to boil.

• Break and keep the vada mix. Now add the cooked vada mix to the gravy and add 2 tsp tamarind juice (you can avoid this if you don't like the tangy taste). Mix all together. When it starts to boil, cover and cook in med heat for 10 to 15 mins. The vada mix will absorb all the water and get thicker.

• Vada Curry is ready to be served.Garnish with cilantro or mint. 

Note: If vada curry turns to be thicker add little warm water to dilute according to your consistency. Tamarind juice can be substituted with lemon juice (1/2 lemon), but add at the end just before serving.