Vadai Curry

Ingredients

• • Bengal gram dal - 1 cup
• • Onions (cut finely) - 2
• • Turmeric - ¼ teaspoon
• • Salt - as required
• • Coriander leaves - as required
• • Sugar - as required

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Ingredients For The Tomato Paste

• • Onions (cut into thin long pieces) - 4
• • Garlic - 2
• • Tomato - ¼ kg

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Ingredients For Grinding Together

• • Onion - 1
• • Ginger - 1 inch
• • Garlic - 4 flakes
• • Red chillies - 5
• • Green chillies - 5
• • Aniseeds - ½ teaspoon
• • Cardamoms - 3
• • Cloves - 3
• • Cinnamon - 1 inch piece
• • Bengal gram dal (roasted) - 1 tablespoon
• • Dhania - 2 teaspoons
• • Jeera - ½ teaspoon

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Method To Make Vadai

• 1. Soak dal for 2 hours.
• 2. Drain the water. Grind it coarsely with enough salt.
• 3. Mix finely cut onions.
• 4. Heat oil in a pan, prepare small balls from the ground
• 5. Paste and deep fry.
• 6. Keep aside. (Do not fry till deep brown. Remove when it turns golden.)

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Method

• 1. Make the tomato paste by blanching tomatoes in hot water and remove the skin. Grind the tomatoes, onions and garlic. Keep aside.
• 2. Heat 3 tablespoons of oil in a pan and fry garlic and then onions.
• 3. When it turns into golden brown in colour, add the ground mixture, fry till oil separates.
• 4. Mix tomato paste and fry well. Pour 3 cups of water with turmeric powder, sugar and salt.
• 5. When it starts boiling add the fried vadas in it and let it boil for a few minutes.
• 6. (If the water is not enough add little more, otherwise the Koftas will absorb the water and the gravy will become very thick.)
• 7. Remove from fire and garnish with cut coriander leaves. Serve with appam dosai or idlis.