Thursday, January 27, 2011

Vadai curry

Vadai curry
it is delicious to be served. It can be served with idlis, dosas, chappathis and pooris.Enjoy..this is my mamiyar version (less oil)

1. Onion - 1, finely chopped
2. Tomato - 1, finely chopped
3. Ginger garlic paste - 1/2 tsp
4. Chilli powder - 1/2 tsp or to taste
5. Coriander powder - 1/2 tsp
6. Turmeric powder - 1/4 tsp
7. Cinnamon - 1/2" stick
8. Cardamom - 1
9. Cloves - 2
10.fennel seeds
11. Oil
12. Few coriander leaves for garnishing
13. Salt - to taste
14.whole garlic-5 to 10 cloves
15 coconut milk-1/2 cup

Coarse paste ingredients:
1. Channa dal - 1 cup
2. Green chilli - 1 or 2
3. Fennel seeds - 1/2 tsp
4. Ginger root - 1/2" piece
5. Salt to taste

Soak the channa dal for 2to 4 hours.Make a coarse paste with paste ingredients as we do for the masal vada.
Add salt, coriander leaves and mix well.

Heat a pan  with little  oil.Makea adai and cook both side...
Now heat a pan with 1/2 tbsp of oil and  add cinnamon, cardamom and 
Saute for a min and add chopped onions.Saute till the onions become transparent.add whole garlic
Add ginger garlic paste and saute till the raw smell disappears or the oil separates from the mixture.
Add chopped tomatoes and required quantity of salt.Saute till the tomatoes become juicy.
Then add chilli powder, coriander powder and turmeric powder.Stir well and 1 cup of water and cover with a lid.
Allow it to boil for 10 mins in medium low flame.Then add the Adai and stir well.
Cook on low flame for 8-10 mins.Slightly scramble the Adai with your add the coconut milk and
Finally adjust salt and garnish with coriander leaves.
Now your easy and tasty vadai curry is ready to serve.
Serve with idly , dosai and poori.
Happy cooking

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