Vadacurry/Vadakari/Vadaikari

Hiya! Now I have got used to scheduling the posts amidst my work and its seems to give an enormous satisfaction that is unexplainable. Today I m with a recipe, that was introduced to me when i first stepped into Chennai for work. It sure swept me off my feet because the first try was from Mari Kadai, a famous shop known for its signature dish ’VADACURRY’. From then i have been eating various types with various additions and this version is that of my Mom-In Law’s which for sure a crowd pleaser. Do try it guys!

Ingredients:

For Vadai:

Channa dal-3/4 cup

Dried red chillies-4

Fennel seeds-1 tsp

Asafoetida-1/8 tsp

Salt- as needed

For Gravy:

Onion-4, finely chopped

Tomatoes-3, finely chopped

Ginger and garlic paste -2 tsp

Red chilli powder-1 tsp

Turmeric powder-1/4 tsp

Coriander powder-1/2 tsp

Mint leaves-1/4 cup

Green chillies-2, slit

Coriander leaves- to garnish

Salt-as needed

To Temper:

Cinnamon-1 inch piece

Cloves-3

Cardamom-1

Bay leaf-2

Stone flower/Kalpaasi-1 tsp

Cumin seeds-1/2 tsp

Curry leaves- 1 sprig

Oil-3 tbsp

To Grind:

Coconut-1/4 cup

Add a little water and grind the coconut into a smooth paste.

How It Happened:

1. Wash and soak the channa dal for 1 hour. Then add red chillies, salt, asafoetida and fennel seeds to a blender jar and first grind them coarsely.

2. Drain the water completely and add channa dal to the blender and pulse it twice to a coarse paste.

3. Oil a steamer plate or idly steamer plate, shape the channa dal mix into medium sized vadas and arrange them on the plate.

4. Steam them for 7-12 minutes in medium flame. Switch off the flame and allow them to cool.

5. Once when they are cooled, break them into medium sized pieces as shown in the picture.

6. Now heat oil in a pan, add the ingredients given under the ‘to temper’ list and when they start crackling add the onions.

7. When onions turn glossy, add the ginger garlic paste and cook until the raw smell goes off in medium flame.

8. Add the tomatoes and cook until they turn mushy for about 5 minutes.

9. Then add the green chillies and mint leaves and cook for a minute.

10. Now add the turmeric powder, red chilli powder, coriander powder and salt and mix well.

11. Cook for 5 minutes in simmer and then add the coconut paste and 1 cup of water and mix well.

12. Now add the vada pieces and mix well.

13. Cover it with a lid and let it boil for 5-7 minutes.

14. Switch off the flame, garnish with coriander leaves and serve hot with idly, dosa or appam.

Notes:

* I have showed the steamed version here. You can grind it , shape it and deep fry in oil instead of steaming as well. Thats the original version. Also you can use leftover paruppu vadais too.

* I used 1/2 cup of channa dal and ¼ cup of vadai paruppu or pattani paruppu which adds an extra crispness. You can use channa dal alone as well.

* I used fresh bay leaves. You can use the dried ones too.

* Do not grind them to a smooth paste else they will harden and will be chewy. Drain the water well before grinding, else it will turn into a smooth mix.

* Coconut paste gives a body and volume to the dish, but you can skip them.

* Add water as needed as the vada pieces will absorb the water and will thicken the gravy as time goes. So adjust the consistency accordingly.

* In case the gravy is too thick then add ½ a cup hot water and let it boil for a minute to loosen the consistency.