Ever Since I started Blogging, I was thinking of preparing this vada curry and blogging this, as i consider i can cook this well tasty. It's here for you now......
To Make Vada's:
Bengal Gram-1 cup(soaked well for 1 hour)
Fennel seeds/sombu-1 spoon
Red Chilli's-3/4
Curry leaves finely chopped- 2 spoons
Salt- to taste
Oil to Fry the Vada's- 2 cup's
Method:
Grind the above all together with two to four spoons of water.Make sure you do not grind them so Tight or Runny.also take care that they are coarsely grind with some whole lentil ungrounded.
Now make a small coin shaped with the grounded paste and fry them in oil till they reach golden colour.
when the vada's get cooled tear them into half and keep it aside.
To Make Curry:
Onion-1(Big one)
Tomatoes-2
Curry leaves-8
Mustard-1/4 spoon
Fennel Seeds-1/4 spoon
Oil-1/4 cup
Grind Together: Ginger-1 inch,Garlic-5 pieces,Onion- 3 spoon's
Powder's list to be added:
1. Salt as per the taste
2. Turmeric Powder- 1/4 spoon
3. Chilli Powder-1 spoon
4. Dhania Powder-2 spoons
5. Curry Leaves Powder-3 spoons
Method:
The gravy for the vada's can be prepared by adding cinnamon,cloves and bay leaf when we start with seasoning.
But I didn't add them..yet it was so tasty with a nice aroma.
Heat oil in a kadai..yes 1/4 cup of oil, it really adds up taste.when the oil gets heated, add mustard, when it starts to make sound, add fennel seeds and curry leaves. fry them well. Now add the Ginger-Garlic-Onion Paste to it and fry well. on frying it, add the finely chopped onions and fry them, add tomatoes and fry them. Now add the powder's as per the order and mix well.it should mix with each other.add little water and let it boil for a minute and add the vada pieces into the curry.mix well, add sufficient water as per the consistency you require and close the kadai with a lid and let it rest for five more minutes in the stove in low flame.
Garnish it with Corriander Leaves before serving.
Best Suitable for Dosa/Chapathi/Roti.
It also goes well with Rice.