Vada Curry

Method

1. 1

   Soak the gram dal, dried red chilli and fennel together in water for 2 hours. Grind into a coarse paste.

   Chana DalDry Red ChilliFennel Seeds

2. 2

   Add salt and asafoetida, fry it in hot oil until it turns golden brown. A particular shape is not required as it will be broken up later anyway.

   AsafoetidaSalt

3. 3

   Heat oil in a pan. Add cinnamon, clove, cardamom, bay leaves and fennel seeds. Add curry leaves, onion and green chilli. Saute until the onion turns translucent. Add the ginger garlic paste and saute for 1 minute.

   CinnamonClovesOnionGreen ChilliCurry leavesCoconut OilGreen CardamomBay LeavesFennel SeedsGinger Garlic Paste

4. 4

   Add the Kashmiri chilli powder, turmeric powder, coriander powder and salt. Add the tomatoes. Cook until the tomatoes turn mushy and the oil starts floating from the sides, around 4 minutes. For the paste, grind the coconut and poppy seeds together with adequate water. Add the coconut paste, stir well and cook for 2 minutes.

   Coriander PowderPoppy SeedsCoconut (Grated)Kashmiri Red Chilli PowderTurmeric PowderWaterTomato

5. 5

   Add water and bring it to a boil. Cook for 4 minutes to bring the flavours together. Add the fried Vada and simmer for 3 minutes. Garnish with chopped coriander leaves and turn off the heat.

   WaterCoriander LeavesSalt