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| Prep Time | 45 minutes |
| Servings |
people
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Ingredients
For the gravy:
- Onions(chopped) - 1 cup
- Tomato(chopped) - 2 nos
- Water - 3 cups
- Oil - 2 tbsp
- Mustard seeds(A pinch) -
- Salt(As reqd) -
- Ginger(A pinch) -
- garlic(A pinch) -
- Red chilly powder - 1 tbsp
- Turmeric powder - 1 tbsp
- Coriander powder - 1 tbsp
- Cumin seeds(A pinch, Jeerakam) -
- Butter - 1 tbsp
For Vadas:
- Bengal gram(Kadalaparippu) - 1 cup
- Green gram(Cheruparippu) - 1 cup
- Ginger(garlic paste - As reqd) -
- Green chillies(chopped) - 2 nos
- Grated Coconut - 1 tbsp
- Salt(As reqd) -
- Oil for frying -
Ingredients
For the gravy:
For Vadas:
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Instructions
- For making vadas: 1)Grind together the ingredients for making vada into a coarse paste.
- Make small ball shaped vadas of the above paste.
- Heat oil in a pan.
- Deep fry them in oil, till goldern brown.
- Drain it on the paper towel to remove the excess oil.
- For making the gravy: 1)Heat oil in a pan on low flame.
- Add mustard seeds and when they crackle, add onions.
- Stir, till golden brown.
- Add cumin seeds followed by ginger and garlic and stir well.
- Add chopped tomatoes and stir for 3 minutes.
- Add turmeric powder, red chilly powder and coriander powder.
- Leave it for 10 minutes on low flame.
- Add a tbsp of butter into the gravy.
- Garnish with chopped coriander leaves.
- :- Serve with Kerala Porotta or Chappatis.
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4 comments
Very Good & filling. Goes well Idlis too.
lot of work; but very good curry.thanks for the recipe
simple and excellent…
try this .. good one with idiappam, vellappam, noolappam