This curry (gravy) is made with lots of spices similar to cooking Indian meat dishes. This gravy goes well with rice.
Vada Curry
Course: GraviesCuisine: Indian, TamilDifficulty: Medium
Servings
6
servingsPrep time
2
hoursCooking time
30
minutesThis curry (gravy) is made with lots of spices similar to cooking Indian meat dishes. This gravy goes well with rice.
Ingredients
Bengal gram dhal – 1 cup
Onion – 1
Tomato – 1
Garlic cloves – 10 Nos
Green chillies – 4 Nos
Ginger – 2 small pieces
Red Chilli powder – 1 teaspoon
Coriander Powder – 2 teaspoon
Turmeric powder – ½ teaspoon
Sombu (aniseeds) – 2 teaspoon
Cinnamon sticks – 2 pieces
Cloves – 4 Nos
Cardamom – 4 Nos
Bay leaves – 2 pieces
Salt – 2 teaspoon or as per taste
Oil – 4 to 5 tablespoons
Curry leaves – few
Coriander leaves – few
Directions
- Wash and soak the dhal for two to three hours.
- Drain the water completely and add one teaspoon sombu, one cinnamon stick and half teaspoon salt and grind to a coarse paste like vadai dough.
- Place the above into idli plate and steam it for ten minutes.
- After it cools down, break it into small pieces like pakoda. Keep it aside.
- Chop onion and green chillies lengthwise. Chop the tomato finely. Crush the ginger and garlic.
- In a frying pan put the oil and when it is hot add remaining sombu, cinnamon stick, cloves, cardamom and bay leaves and fry for a while.
- Then add onion, green chillies, curry leaves and fry well.
- Add ginger and garlic and fry for a while.
- Then add tomato pieces and fry till it mashed well.
- Now add chilli powder, coriander powder, turmeric powder and salt. Mix it well.
- Add the dhal pieces and stir well.
- Add a cup of water and allow to cook in low flame.
- Remove from fire and garnish with coriander leaves.
Notes
- You can also add a cup of coconut milk instead of water or half cup coconut milk and half cup water. I have steam cooked the dhal paste and used in this curry. Instead, make small vadas from the dhal mixture and deep fry. Then add it into the curry.
very nice … gonna try it
Hi madam, have tried this recipe this evening and it came very well.
Thank you for your feed back.