• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Vada curry

250 g – channa dal
1 tbsp – raw rice, both mixed & soaked for 3 hrs
1 – onion medium,chopped fine
6 – green chilli, chopped fine
1/2 inch – ginger, chopped fine
1/2 tsp – sounf
10 – curry patta leaves, chopped fine
salt
oil to deep fry vada

For curry:
2 – onion medium, cut into thin slices
2 – green chillies, cut vertically
1 tsp – dhania powder
haldi a pinch
1/4 tsp salt
1/2 tsp – jeera powder
1 tsp – ginger & garlic paste
1 tsp – garam masala
1tsp – red chilli powder
1 tomato – medium, chopped fine
1 tbsp – tomato puree
Milk of 1/2 coconut
1 tbsp – chopped coriander
3 – cloves
1 inch piece – cinnamon
1 1/2 tbsp – oil

Directions
Grind soaked dal & rice with salt into a course paste
Add the remaining ingredients; make small round vadas, deep fry
Keep aside
For curry
Heat oil add cinnamon, cloves, onion & green chillies
Fry until the onion becomes soft
Add ginger garlic paste; fry until the raw smell goes
Add dhania powder, jeera powder, haldi, red chilli powder, garam masala, and fry for a minute
Add tomato pieces; let it cook for 2minutes.
Add coconut milk, 50ml of water and salt, simmer until the gravy starts boiling
Now drop vada into the gravy simmer for 4 min
Once gravy becomes thick & vada also absorbs some gravy & becomes juicy
Sprinkle chopped coriander leaves & remove from heat