Recipe CookBook

Vada Curry

Vada Curry

Cooking time : 30 Minutes

Serves 6

Ingredients:

1 cup daal channa (gram lentils)

2 tablespoon coriander, fresh, chopped

2 whole green chili, finely chopped

For deep frying oil

2 medium onion sliced

1 teaspoons Sarson (black mustard seeds)

15 kari patta (curry leaves)

1 teaspoon ginger paste

1 teaspoon garlic paste

2 tablespoon besan (gramflour)

1 teaspoon coriander powder

1 teaspoon red chili powder

1/2 teaspoon garam masala

Method:

1. Wash the channa daal and soak for 15 minutes.

2. Drain water and grind coarsely, add salt, hara dhania and hari

mirch.

3. Heat oil in a kadhai, fry spoons-full of the channa daal paste to

make small vaadey. Fry until golden, drain excess oil and keep

aside.

4. Reheat 3-tbsp oil in another pan, add onion and fry until golden.

Add urad daal, sarson and kari patta. Fry for 2-3 minutes.

5. Mix-in ginger and garlic pastes and fry further for 2-3 minutes.

6. Add tomatoes, salt, dhania powder, chilli powder and garam

masala and fry until the oil separates.

7. Stir-in besan-water and bring to a boil. Add the vadey, mix well,

cover the pan and leave to simmer for 5 minutes.

8. Serve hot, accompanied Lemon rice/Dosa.