Vadacurry

Introduction:

Vadacurry is a famous South Indian side-dish for idli/ dosa, especially in TamilNadu. Lentil vadas are cooked in rich onion and tomato based gravy, loaded with spices (garam masala).

The origin of Vadacurry might have come from the preparation of left over lentil vadas cooked in spicy curry and served as a side dish for idli/dosa. There are different ways of preparing Vadacurry (with coconut/without coconut, adding pakodas instead of vadas).....This is one method of making Vadacurry. The addition of coconut milk makes this curry a little milder than the usual spicy Vadacurry. The preparation is a bit long so if you prefer you can make the vadas a day in advance and prepare the curry the following day. If making vadas is a bit tedious you can use store bought lentil vadas. Enjoy cooking and eating this special recipe…..

	Cuisine: Indian     Recipe category: side dish for idli/dosa
Prep time: 20 min                                        Cooking time: 30min Serves: 4
Ingredients:
For vadas:
Split chickpeas/kadalai paruppu	1/2cup
Onion (medium)	1 chopped
Salt	1/4 tsp
For frying:
Oil	1 cup
For grinding:
Cinnamon	1 inch piece
Cloves	2
Cardamom	1
Fennel seeds	1 tsp
Cashew nuts	5 soaked in hot water for 10 min
Poppy seeds	1 tbsp soaked in hot water for 10 min
Chilly powder	2 tsp
Coriander powder	2 tsp
Turmeric powder	1/4 tsp
For gravy:
Oil	2 tbsp
Cinnamon	1 inch piece
Cloves	2
Cardamom	1
Fennel seeds	1/4tsp
Curry leaves	few
Green chilly	1 slit
Ginger garlic paste	1 tsp
Onions (medium)	2 chopped
Tomatoes (medium)	2 chopped
Coconut milk	1/2 cup
Water	1/2 cup
Salt	according to taste

Method:

1. Soak split chickpeas in water for at least two hours
2. Drain the water and grind to a coarse paste in a blender
3. Add chopped onions and salt to the paste and mix well.
4. Make small balls and deep fry in hot oil.
5. Drain the vadas and leave it to cool
6. Break this into small pieces and keep it aside
7. In a blender jar add cinnamon, cloves, cardamom, fennel seeds
8. Add the soaked cashew nuts and poppy seeds
9. Followed by chilly powder, coriander powder and turmeric powder
10. Grind everything to a smooth paste. Keep it aside
11. In a kadai add oil -when hot add cinnamon, cloves, cardamom, fennel seeds and curry leaves
12. Add chopped onions and slit green chillies .Saute well until golden brown
13. Add ginger garlic paste and fry for 1 min
14. Now add the ground paste and fry well (no raw smell)
15. Chopped tomatoes go in .Fry until soft and mushy
16. Pour water and coconut milk into the gravy, check salt and allow it to boil (2 min)
17. Add the pieces of vadas mix well and cook for 2 more min
18. Garnish with coriander leaves
19. Vadacurry is ready

 Notes:

• You can add bay leaf and hing (asafoetida) while tempering the gravy(along with the other spices)
• Green Chilly and chilly powder can be adjusted according to taste