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.