Vada Curry

Ingredients:

• Masal Vada dough - 1/2 cup
• Onion - 1 no ( medium )
• Tomato - 1 no ( big )
• Green chilli - 1 no
• Ginger paste - 1/4 tspn
• Garlic paste -1 tspn
• Curry leaves - few nos
• Turmeric powder - 2 pinch
• Chilli powder - 3/4 to 1 tspn 
• Garam masala powder - 1/2 tspn
• Sombu / Fennel powder - 2 tspn
• Oil - 3 tblspn plus for deep frying the vadas
• Butter - 1 tspn (optional )

For Tempering:

• Cinnamon stick - 1 no ( 1 inch)
• Cloves - 3 nos 
• Brinji leaves - 1 no ( big)
• Mustard (optional) - 1/4 tspn
• Jeera -  a pinch

For Masala vadai : 

• Channa dal - 1 cup
• Toor dal - 1 tblspn
• Dry red chilli - 4 to 5 nos
• Curry leaves - few nos
• Asafoetida powder - 2 pinch
• Salt - to taste

Method to make masala vadai dough:

• Wash and soak dal in water for 1 1/2 to 2 hrs and grind it along with red chilli to coarse paste
• To this grinded mixture add curry leaves, asafoetida powder, sombu powder,salt and mix well

Method:

• Heat oil in a kadai for deep frying, take handful of  masala vada dough and drop small small quantity like pakoda and deep fry it in oil till it turns golden brown and crispy
• Then drop this in hot water for 2 minutes then drain it, break 1/2 of the quantity with your fingers and keep 1/2 quantity as whole
• Heat 3 tblspn of oil in a kadai add the ingredients under " For Tempering " and after it pops out add onion, green chilli and saute for a minute
• Then add ginger, garlic paste, saute it for a minute
• Now add finely chopped tomato,curry leaves, a pinch of salt and keep in low flame till the tomatoes becomes tender
• When the tomatoes becomes tender and soft add turmeric, chilli, garam masala, sombu powder and mix well
• Keep in flame for a minute or two, then add 1 to 1 1/2 cup water. After the water boils add the masala vadai
• After the gravy thickened add fresh curry leaves, butter and switch off the stove
• Serve the tasty Vada Curry as a side dish to dosai, idli chappathi.....

Note:

• You can use crushed garlic instead of garlic paste
• Since channa dal used for vadai the water will absorb so consume immediately after cooking or before eating heat some water and add to the mixture
• Adjust the water level until you get the desired consistency
• Use kashmiri chilli powder or red food colour to get attractive colour like in restaurants

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