Tuesday, April 6, 2010

Vadai Curry

Bengal Gram dhal - 1 cup
Onion - 5
Tomato - 7 or 8
Coconut - 1 Full
Cloves, Cinnamon, Aniseed - little
Garam Masala - 1/2 tsp
Bay leaf - One
Ginger Garlic paste - 1 tsp
Chilli powder - 3 tsp
  1. Grind coconut to smooth paste
  2. Soak dhal for half an hour. Grind coarsely. Make small balls and deep fry to make crisp pakodas.
  3. Chop tomatoes and onions into tiny pieces.
  4. In a kadai heat little oil, add in cloves, cinnamon, aniseeds. Fry for few seconds and fry the ginger garlic paste.
  5. Add in the onions and fry till transparent.
  6. Add tomatoes and fry till it gets cooked.
  7. Add coconut paste, chilli powder, garam masala powder, salt and water.
  8. Cook till raw smell goes. Add water if necessary.
  9. Then add the fried pakodas and the bay leaf to the gravy and cook for few minutes.
  10. Add in more water if it is too thick.
  11. Once the pakodas absorbs the water remove from fire.
  12. Serve hot with Idli or Dosa!

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