Vadai curry is served as a side dish with Idlis or dosas in restaurants across South India. The understanding is that the curry is made of left over or previous days vadas. But in my recipe I am going to use freshly prepare the vadas. Vadas are nothing but deep fried lenthil dumplings.
Provided by crazy cook
Categories Onions
Time 11h30m
Yield 3-4 serving(s)
Number Of Ingredients 21
Steps:
- Soak the bengalgram in water for 1 hour. Drain the water and grind to a coarse paste.
- Mix in salt and the2tbsp chopped onions.
- Make small dumplings of this mixture and deep fry in hot oil till golden brown. Remove and keep aside to drain.
- To prepare the gravy - Make a smooth paste by grinding by grinding all the ingredients from aniseed till coconut by using very little water.
- Heat oil in a pan, add the cloves, cinnamon, bay leaf and aniseed.
- Fry till a nice aroma comes and then mix in the chopped onions and keep sautéing till it turns brown. Now add the chopped tomatoes.
- Keep stirring and once the tomatoes have become mushy and the oil floats on top, mix in red chili powder, turmeric and garam masala. Fry for a minute then add the paste fry little oil floats on top--it takes 4-5 minutes of frying.
- Now add 3 cups of water,keep on stove till the gravy starts to come to a boil. Now add the deep fried dumplings and the salt. Let it cook for some time till the dumplings soak up some of the gravy.
- Now is the time to adjust the salt and the consistency of the gravy.
- Serve this hot vadai curry garnished with chopped coriander and golden fried cashews with steaming hot idlis.
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