VADA CURRY

INGREDIENTS

• Onion (Finely Chopped) : 1
• Tomato (Finely Chopped) : 1
• Ginger garlic paste : 1 tsp
• Chilli powder : 1/2 tsp or to taste
• Coriander powder :1/2 tsp
• Turmeric powder : 1/4 tsp
• Cinnamon : 1/2" stick
• Cardamom : 1
• Cloves : 2
• Mustard seeds : 1/2 tsp
• Oil
• Coriander leaves (Kothamalli) : as needed
• Salt : as needed

FOR COARSE PASTE

• Channa dal : 1 cup
• Green chilli : 1 or 2
• Fennel seeds : 1/2 tsp
• Ginger root : 1/2" piece
• Coriander leaves (Kothamalli) : as needed
• Salt : as needed

PROCEDURE

1. Soak the channa dal for 2 hrs.
2. Make a coarse paste with paste ingredients as we do for the masal vada.
3. Add salt, coriander leaves and mix well.
4. Heat a kadai with oil.
5. Make pakodas and deep fry in oil and keep aside.
6. Now heat a pan with 1/2 tbsp of oil and add mustard seeds.
7. When they start to pop add cinnamon, cardamom and cloves.
8. Saute for a min and add chopped onions.
9. Saute till the onions become transparent.
10. Add chopped tomatoes and required quantity of salt.
11. Saute till the tomatoes become juicy.
12. Add ginger garlic paste and saute till the raw smell disappears or the oil separates from the mixture.
13. Then add chilli powder, coriander powder and turmeric powder.
14. Stir well and 1 cup of water and cover with a lid.
15. Allow it to boil for 10 mins in medium low flame.
16. Then add the fried pakodas and stir well.
17. Cook on low flame for 8-10 mins.
18. Slightly scramble the pakodas with your spatula.
19. Finally adjust salt and garnish with coriander leaves.

Courtesy: http://www.easy-indian-food.com/vada-curry.html