Vada curry

This is a simpler version of vada curry. If vada is prepared, the curry is so easy to prepare. I like this as the side with appam. Best with idli too. For healthier version of vada, it can be steamed.

Ingredients:

For vada:

• Toor dal - 1/2 cup
• Chana dal - 1/2 cup
• Red chilly - 4
• Chopped onion - 1 tbsp
• Fennel seeds (saunf) - 2 tsp
• Grated coconut - 1 tbsp 
• Oil - to deep fry
• Salt - as per taste

Method:

Soak both the dal in water for 1 hour. Drain the water through a strainer. Combine red chilly, fennel seeds, coconut, salt and dal and grind to a coarse paste. Do not grind smooth. Add the chopped onions and mix well. Take a spoon of batter and add in hot oil and deep fry till it is half cooked. Do not make it crispier.  Keep aside.

 For Curry:

• Onion - 3
• Tomato - 2 
• Ginger - garlic paste - 1 tbsp 
• Red chilly powder - 1 tsp
• Coriander powder - 2 tsp
• Oil - 1 tbsp
• Salt - as per taste
• Cilantro - 1 tbsp

Method:

Chop the onions ans tomatoes lengthwise. In a medium pan add a tbsp of oil and add onion, ginger garlic paste. Fry till onion is pinkish. Add tomatoes and cook till they are mushy. Add red chilly powder, coriander powder and salt. Add the vada, if it is too big make into smaller pieces using hand and add it. Simmer for 15 minutes with 1/2 cup of water. Garnish with cilantro. Serve with idli, appam or as you prefer.

Note:

• If vada is crispier, it will not combine with curry. So fry till half cooked.
• You can steam the vada for 5 to 7 minutes instead of deep frying.
• This curry will be very thick, if you want in liquid consistency you can grind coconut and khus khus and add in gravy and boil for 10 minutes.