Prep Time : 15 mins (excluding soaking time) For the vada Bengal gram /Kadalai paruppu /channa dal -1/2 cup Chilli powder -1/2 tsp Turmeric powder – a pinch Onion finely chopped – 2 tbsp Salt as needed Oil for frying the vadas For the curry/ gravy Onion – 3/4 cup (thinly sliced) Tomato – 1 cup (finely chopped) Turmeric powder – 1/4 tsp Chilli powder – 1/2 tsp Thin Coconut milk – 3/4 cup Thick coconut milk – 1/4 cup (not very thick) For the masala Ginger-garlic paste – 1 1/2 tsp Green chilli -1-2 Fennel seeds/Sombu -1/2 tsp Cinnamon – 1 inch piece Cloves -2 Cardamom -1 For the seasoning Oil – 2 tbsp Bay leaf -1 For garnishing Coriander leaves – 1 tbsp finely chopped Mint leaves – 2-3 leaves
Method
Note – Vada curry thickens as it cools. In that case you can add a little hot water to dilute it and heat it lightly. Check out my other side dishes for idli, dosa and pongal.
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