Name: Vadai Curry For Dosai
Prep time: 30 min
Total time: 30 min
Ingredients: 1 cup Bengal gram (Channa dal/Kadalaparippu); 1" inch Ginger (chopped to pieces); 5 nos Garlic pods; 1 tsp Fennel seeds (Perinjeerakam); Salt (As reqd); Oil for deep frying the pakodas; 2 nos Onion (finely chopped, large); 10 - Garlic pods; 1 1/2 tsp Chilli powder; 1/2 tsp Turmeric powder; Salt (As reqd); 2 nos Bay leaves (Karuga/Vazhana ela); 1 tsp Fennel seeds (Perinjeerakam); 3 tbsp Oil

Vadai Curry For Dosai

Tasty vadai curry served with set dosai in hotels

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Prep Time 30

Total Time 30

Cuisine Tamil

Servings people

Ingredients

For pakodas:

1 cup Bengal gram Channa dal/Kadalaparippu
1" inch Ginger chopped to pieces
5 nos Garlic pods
1 tsp Fennel seeds Perinjeerakam
Salt As reqd
Oil for deep frying the pakodas

For the curry:-

2 nos Onion finely chopped, large
10 - Garlic pods
1 1/2 tsp Chilli powder
1/2 tsp Turmeric powder
Salt As reqd
2 nos Bay leaves Karuga/Vazhana ela
1 tsp Fennel seeds Perinjeerakam
3 tbsp Oil

Instructions

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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Vadai Curry For Dosai