Chennai Vadai Curry

This dish is a popular street-food item of Tamil Nadu(the best combination for Aappam,Dosa and idli in Chennai). U can try it for variation instead of routine Chutney,sambar and Idli chilli powder.This dish gets tastier as time goes by as it gets soaked in the curried masala and becomes the best tastematch for Indian Breads.The preparation is somewhat like Paruppu Urundai Kuzhambu,except the addition of tamarind pulp.Enjoy Cooking at home.BonAppetit!.

Chennai Vadai Curry - Vada soaked in coconut curried-gravy

Ingredients:

    1 Onion - finely chopped
    1 tomato - finely chopped
    1/2 tsp cumin seeds
    1 tsp ginger-garlic paste
    2 tbsp tamarind pulp or 1 tp lemon juice
    1/4 tsp turmeric powder
    1 tsp chilli powder
    1/2 tsp coriander powder
    3/4 tsp salt to taste
    3 tbsp grated coconut
    1/2 tsp garam masala
    1/2 cm cinnamon stick
    1/2 clove
    1/5 tsp saunf
    1 tbsp refined oil
    250 ml water

For making Vada:
    1/4 cup gram dhal
    1 tbsp toor dal
    2 Red chillies
    1/4 tsp saunf
    1/4 cup chopped onion
    few Coriander leaves and curry leaves
    1 tsp salt
    250 ml oil for  deep-frying

Directions

    1.Soak the dals for 30 mins and grind coarsely with the chillies,saunf and salt(without adding water).
    2.Mix the chopped onions, curry leaves and the coriander leaves with the batter.
    3.Do 7- 8 goosebery sized balls and flatten it.Deep fry in oil till sides turn little brown.(Healthier option: Pour the batter in an oil coated idli plate and steam them for 12 mins).
    4.Let it cool for some time and then cut it into small pieces.keep it aside
    5.Grind the coconut with 1/2 cm cinnamon stick,1/2 clove,1/5 tsp saunf and 50 ml water and keep it aside.
    6.Heat oil in a pan,fry the chopped onions,cumin seeds,curry leaves,ginger-garlic paste and chopped tomatoes till tomatoes begin to melt.
    7.Saute it adding chilli powder and coriander powder for 2-3 mins
    8.When the oil floats on top,add the coconut masala,turmeric powder,salt and 250 ml water and cook it for 3 more mins.
    9.when oil begins to separate,add the vadai pieces and coriander leaves and cook for 5 more minutes.Turn off the flame.
    10.This Gravy will become soggy and tastier with time.Serve this vadai curry with Appam or Dosa or idli.

Tips:
U can add 2 tbsp tamarind pulp in step 8 (before adding the coconut masala) and cook it for 3-4 mins.
Or U can add 1 tsp lemon juice in step 9 (before turning off the flame)

U might also like:

* Chennai Curd Vadas
* Keema Pav Bhaji Masala
* Puri Potato Masala
* Potato Carrot Masala
* Samosa(with-sprouted-moongdal-masala)