Kerala - Spl Vada Curry Vadas immersed in spicy gravy For the gravy:1 cup Onions (chopped)2 nos Tomato (chopped)3 cups Water2 tbsp OilMustard seeds (A pinch)Salt (As reqd)Ginger (A pinch)Garlic (A pinch)1 tbsp Red chilly powder1 tbsp Turmeric powder1 tbsp Coriander powderCumin seeds (A pinch, Jeerakam)1 tbsp ButterFor Vadas:1 cup Bengal gram (Kadalaparippu)1 cup Green gram (Cheruparippu)Ginger (garlic paste - As reqd)2 nos Green chillies (chopped)1 tbsp Grated coconutSalt (As reqd)Oil for frying For making vadas: 1)Grind together the ingredients for making vada into a coarse paste.Make small ball shaped vadas of the above paste.Heat oil in a pan.Deep fry them in oil, till goldern brown.Drain it on the paper towel to remove the excess oil.Transfer the vadas into a water bowl and leave them for an hour in the water.For making the gravy: 1)Heat oil in a pan on low flame.Add mustard seeds and when they crackle, add onions.Stir, till golden brown.Add cumin seeds followed by ginger and garlic and stir well.Add chopped tomatoes and stir for 3 minutes.Add turmeric powder, red chilly powder and coriander powder.Stir for 15 seconds and add water to the pan along with salt.Transfer the vadas from water bowl onto the palm, press to remove the extra water and add it into the gravy.Leave it for 10 minutes on low flame.Add a tbsp of butter into the gravy.Garnish with chopped coriander leaves.:- Serve with Kerala Porotta or Chappatis. Kerala
Very Good & filling. Goes well Idlis too.
lot of work; but very good curry.thanks for the recipe
simple and excellent…
try this .. good one with idiappam, vellappam, noolappam