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Tasty vadai curry served with set dosai in hotels
Published On: 23 Nov 2007
English: Bengal Gram
telugu: Sanagalu / Sanaga
kannada: Kadale / Chana
Oriya: Buta / Bata
Punjabi: Chole / Channa
for more details, click the name of the ingredient
telugu: Allam / Allamu / Sonthi
kannada: Shunti / Alla / Ashi Shunti / Ardraka
hindi: Adrak / Adu / Soonth
Gujarati: Aadu / Soonth
Urudu: Adrak / Adhrak
English: Fennel seeds
tamil: Perunjeeragam / Shombei / Sathakuppai;
malayalam: Perumjeerakam / Suthakuppa
telugu: Peddajeelakarra Or Sopu
kannada: Sompu / Badi-Sopu / Dodda Jeerige / Dodda Sompu
hindi: Saunf / Sonp
Bengali: Panmohuri / Mauri / Methe
Gujarati: Variari / Warjari
Marathi: Saunf / Badishep
Punjabi: Badi Saunf / Shathapushpaa
Bengali: Laban / Noone
telugu: Nirulli / Ullipayalu / Yerra Gaddalu
kannada: Ulligadde / Erulli / Neeruli
hindi: Pyaz / Dungri / Kanda
Bengali: Pyajj / Piyaz
Gujarati: Dungri / Kanda
Konkani: Sawalo / Piyavu
English: Chilli Powder
telugu: Erra Mirapa Kayalu / Yendu Mirapakayalu
kannada: Molaku / Kempu Menasinakai / Ona Menasinakai
hindi: Lal Mirch
Bengali: Paka Lanka / Lal Mirch / Lankamorich
Gujarati: Lal Marcha
Konkani: Sukki Saangi /Suke Miriyasang
Marathi: Lal Mirchi / Mirchya
Oriya: Lanka / Nali Lankamaricha
Punjabi: Lal Mirch
Kashmiri: Marach Wangun
English: Turmeric Powder
kannada: Arashina / Harasina Pudi
hindi: Haldi / Hardhar
Gujarati: Hardhar / Haldi
Marathi: Halad / Halede
Oriya: Haladi Gunda
Punjabi: Haldar / Haldi
For the curry:- 1)Heat 3 tbsp oil in a heavy bottomed vessel.
Add the bay leaves, garlic pods and finely chopped onions.
Saute the onions till translucent in colour.
Add the chilli powder, turmeric powder and saute more till the oil separates.
Add about 2 pints of water to this and let it boil.
Add the salt just needed for the curry.
Leave the gravy to simmer while you prepare the pakodas.
For the pakodas:- 1)Soak the channa dal for 2 hours.
Add the ingredients specified under pakodas to the soaked channa dal.
Add salt just needed for the pakodas followed by water.
Grnd it to a batter of slightly thick consistency as you do for normal pakodas.
Deep fry them in oil and drop them into the simmering gravy.
After all the pakodas are done, let the gravy to boil once and then simmer for 35 mins, until all the pakodas crumble and get a good vadai curry consistency.
:- This tastes great with Idli and dosai and is ususally preapred on diwali day in the Tamilian households.
:- Ensure the pakodas are fried nice crispy and brown else the raw smell of the channa dal will remain.
:- Do not get alarmed at the amount of liquid for the gravy used coz when the pakodas are added to it they will absorb all the water, if you add very little water then the pakodas will not blend in equally.
:- Enjoy your vadai curry.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
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