Monday, November 11, 2013

Vada Curry


Vegetable oil – 60ml
Cinnamon – 1g
Cardamon - 2
Cloves - 4
Saunf – a pinch
Onion, chopped – 100g
Tomato, chopped – 150g
Ginger & Garlic Paste – 2 tbsp
Greenchillies, chopped - 3
Curryleaves – a few
Coriander leaves – a few
Turmeric powder – ¼ tsp
Chillipowder – 2tbsp
Coriander powder – 1tbsp
Garam masala powder – 1tsp
Salt

For making pakoda

Gram flour – 500g
Vanaspati – 100g
Oil for deep frying
Salt
Water
Saunf

Method of Preparation


 1.Mix the pakoda ingredients. Take pakoda mixture in the hand and drop it slowly in hot oil and deep fry.

2. Heat oil, splutter cinnamon, cardamom, cloves and saunf. Add the green chillies and curryleaves.

3. Add the onion, fry the onion and add the tomato. Add the mintleaves. Add the masala powder.

4. Stir the masala till it mix together well. Pour the enough water, boil it.

5.Add the salt and coriander leaves. Add the deepfried pakodas, mix and add the garam masala. Simmer till the pakoda flavour emanates from the vada curry.
             
6. Serve with Idli, Dosa, Chappathi and Parotta.

Note: Other than garam masala powder, you could grind and use the spices. (cinnamon, cloves, kalpasi, staranise, cumin seeds, saunf)

We would also use Channa dal/ kadalaiparuppu to prepare the vadai for the curry. Soak the channa dal for 45 minutes, drain and then coarse grind the dal. Add chopped green chillies, saunf and salt. Combine and deep fry the vadai in hot oil.



Post a Comment