VADA CURRY..

RECIPE:

INGR:

For the steamed vada : 
Chana dal (Bengal gram)              1 cup (200 gm)
Red chillies                                     3
Green chillies                                 4
Garlic                                               4
Curry leaves                                   a sprig
Saunf (Fennel seeds)                     2 tsp
Salt to taste

1. Soak the daal for an hour; drain excess water.
2. Grind all the ingredients above (do not add any water) coarsely as for vada.
3. Roll them into tiny balls; flatten out into vadas and steam them for 10 mts.
4. Remove and keep aside.

For the curry:

Onions                         3
Tomatoes                    4
Garlic                           4 pods
Ginger                         1"
Green chillies             4
Curry leaves               a sprig 
Coriander leaves        a bunch
Kasuri methi              1 tsp
Coconut paste             1/2 cup
Bay leaf                        2
Cinnamon stick           2"
Cloves                          6
Cardamom                   6     
Star aniseed                2
Nutmeg pd                  1/4 tsp
Turmeric pd                1/4 tsp
Red chilli pd                1 tsp
Coriander pd               3 tbsp
Mustard seeds            1 tsp
Cumin                          1/2 tsp
Hing                              1/4 tsp
Sugar                            1/2 tsp
Salt to taste

Method:

1. Chop onions and tomatoes into tiny cubes; grind ginger garlic to fine paste.
2. Slit green chillies into two ; chop coriander and curry leaves.
3. Heat 4 tbsp oil in a thick karahi and add all whole spices.
4. Now put in hing, fennel, cumin, mustard; on crackling add garlic ginger paste.
5. Stir for a minute, add onions, curry leaves and green chillies.
6. Fry till onions are transparent; add tomatoes and cook till mushy.
7. Sprinkle with turmeric, salt and sugar; saute for 5 mts.
8. Season with chilli pd, coriander pd, kasuri methi; add 4 cups of hot boiling water.
9. Let it simmer covered with a lid for 10 mts.
10. Now add the steamed vadas and simmer the curry uncovered for 10 mts.
11. Add coconut paste and mix it thoroughly; check for taste.
12. When the curry is thick and homogeneous in texture, remove.
13. Sprinkle with chopped coriander and serve hot with idli, dosa, chapati or rice.

Note:

1. The vadas can be deep fried (till half cooked) and then added to the curry.
2. Steamed ones taste equally good.