Vadakari: (Chennai - Madras Style). Ingredients for Vadaicurry with left over Masala Vadai’s Left over dal vadas (not necessarily on the previous day) - -10 – 12 pieces Or use the dal vada recipe and prepare vadas. Onion – 1 big – finely minced Green chillies – 4 Nos finely chopped Curry leaves – a sprig Ginger – 1”piece – finely chopped Garlic cloves – 6 pods finely chopped Ginger & Garlic Paste – 1 level Tbspn Sombu (aniseeds) – 1 tblspn Cinnamon sticks – 2 pieces Cloves – 4 Nos Cardamom – 3 - 4 Nos Bay leaf – 2 no.’s Tomato – 1 – finely chopped Salt – 2 teaspoon or as per taste – Taking in to consideration the quantity of salt in the vada some more salt can be added. Oil – 4 to 5 tablespoons Turmeric powder – ½ teaspoon Chilli powder – 1 teaspoon Garam masala powder 1/2 spoon Fresh coconut milk 1 cup 0r ½ cup freshly scraped coconut ground to paste Coriander leaves - few for garnishing Water – 2 cups Soak the Masala vadas in a cup of hot water for 10 minutes. Drain and remove the vadas, break/crumble them up. Take a kadai. Add the oil, when oil is hot, add Sombu, bay leaf, cinnamon, cloves, elakas, when the whole spices crackle, add the minced onion, green chillies, ginger and garlic & fiy till the oinions & garlic are golden brown, add the chopped tomatoes & continue to fry till soft, add the crumbled vadas and mix well. Add turmeric powder, garam masala, Chilly powder and salt mix well & fry for a few mins till oil comes to the surface add the water, cover & leave to cook on medium heat, when gravy like consistency is achieved, add coconut milk and continue to cook for another 5 minutes. Garnish with coriander leaves. Serve with idlis/ Set Dosai /Appam. If you don’t have left over masala vadas to make vada curry then: The variation : soak 1 cup channa dal for an hour. Grind it coarsely with 4 Red chillies; 1 tsp saunf; 1 tsp salt; few Coriander leaves and curry leaves, Wash and soak the dhal for 2 to 3 hours. Drain the water completely, grind coarsely with the dry chillies, saunf and salt (without adding water) grind to a coarse paste like vadai dough. Put this vadai batter into greased idli plates and steam it for 10 – 12 minutes. Remove and cool it. Break it into small pieces like pakoda. Keep aside. Take a kadai. Add the oil, when oil is hot, add Sombu, bay leaf, cinnamon, cloves, elakas, when the whole spices crackle, add the minced onion, green chillies, ginger and garlic & fiy till the oinions & garlic are golden brown, add the chopped tomatoes & continue to fry till soft, add the crumbled vadas and mix well. Add turmeric powder, garam masala, Chilly powder and salt mix well & fry for a few mins till oil comes to the surface add the water, cover & leave to cook on medium heat, when gravy like consistency is achieved, add coconut milk and continue to cook for another 5 minutes. Garnish with coriander leaves. Serve with idlis/ Set Dosai /Appam.
Posted on: Sat, 23 Aug 2014 15:06:33 +0000
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