Vada Curry
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- Soak the channa dhal for two hours.
- Grind it coarsely adding salt to a thick consistency.
- Make into small balls and deep fry in Idhayam Sesame Oil and keep aside.
- Dry roast roasted channa dhal.
- Grind two onions, ginger, four pods of garlic, red chilli, green chilli, cinnamon, fennel, cardamom, cloves and roasted channa dhal to a fine paste.
- Boil water in a bowl. Add the tomatoes and blanch for five - ten minutes. Peel the skin and puree it.
- Chop the rest of the onions lengthwise, peel the garlic and keep aside.
- Heat another pan with one tablespoon of Idhayam Sesame Oil.
- Saute onion, garlic and fry well.
- Add the ground masala and fry until the raw smell goes.
- Add the tomato puree and fry well.
- Pour 600 ml of water, salt and turmeric powder.
- When it starts to boil flip the deep fried vadas and allow it to boil until the gravy thickens.
- Garnish with coriander leaves and serve hot.
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