Description
Vadacurry recipe using steamed Vadai. Recipe adapted from Chef. Dhamu. Deepavali special Vadacurry.
Ingredients
Scale
For seaming the vadai
- 1 cup chana dal (kadalai paruppu)
- 1/2 teaspoon salt
- 1 teaspoon fennel seeds
For the curry
- 4 teaspoon oil
- 1 teaspoon fennel seeds
- 2 cardamom
- 2 cloves
- 2 dried red chillies
- 2 onions, finely chopped
- 3 tomatoes
- 6 cloves garlic
- 1 inch piece ginger
- 1/2 teaspoon salt
- 1 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 2 teaspoon coriander powder
- 10 stalks of mint leaves
- 5 stalks of coriander leaves
Instructions
- Soak chana dal in water for 3 hours. Grind the chana dal with salt and fennel seeds sprinkling very little water while grinding. Grind to a slightly coarse paste. Transfer the ground paste to an idli plate.
- Steam the paste for 15 minutes. After steaming, break the cooked lentil into bite sized pieces. Set aside.
- Heat oil in a pan and add in fennel seeds, cardamom, cloves and dried red chillies. Add in the chopped onions and saute till the onions are slightly brown.
- Take a mixie jar and add in the tomatoes, garlic and ginger to the jar. Grind to a smooth paste. Add the ground tomato-ginger-garlic paste to the pan. Add in the salt, turmeric powder, red chilli powder and coriander powder.
- Add 2 cups of water to the pan. Cover the pan with a lid and allow it to simmer for 20-25 minutes.
- Add in the roughly chopped mint leaves and coriander leaves.
- Add in the cooked lentil pieces and simmer for a couple of minutes. Vadacurry is ready!
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Side Dish
- Cuisine: Tamilnadu