Vada Kari
Perfect side dish for Idli and dosa
Ingredients
- 1 cup Shallots peeled and chopped finely, Kunjulli
- 3 nos Green chilies slit
- 1 no Big tomato diced
- 2 sprigs Curry leaves
- Coriander leaves roughly chopped
- 1 tbsp Mustard seeds
- 1 inch Cinnamon sticks
- 4 nos Cloves
- 1 tsp Poppy seeds
- 2 nos Bay leaves torn in half
- 2 tbsp Kuzhambu milagai thool or according to taste
- 1/2 tsp Garam masala
- 1/2 tsp Turmeric powder
- Salt As reqd
- Oil As required
Grind together:
- 1/2 cup Channa dhal soaked for at least for 2 hours. Soak overnight if making for breakfast
- 1 tsp Fennel seeds/Saunf
- Ginger garlic paste - 2 tsp
- 1 tsp Salt
Instructions
- Grind the soaked channa dhal along with saunf, ginger-garlic paste and some salt.
- Make medium sized vadas and deep fry on low flame till they just change color. Do not make them golden brown. Remove onto an absorbent paper and crumble them when cool.
- Heat 2 tbsp oil in a wok.
- Add the mustard seeds, poppy seeds, cinnamon, bay leaves and cloves and saute till they change color.
- Add onions, green chilies and curry leaves and saute till the onions turn golden brown.
- Add the tomatoes and cook covered in medium heat till they turn pulpy.
- Now add the kuzhambu milagai thool, turmeric powder, garam masala powder and salt to taste and saute for a few minutes.
- Add about 3 cups water and cook covered till it reduces a little.
- Now add the crumbled vada and mix well. Cook covered till the mixture becomes a thick gravy.
- Add the coriander leaves and remove from fire.
- Serve hot with idli or dosa.
- Happy cooking :)
Tried this recipe?Let us know how it was!