This one is a firm favorite when we eat out at Tamizh or Chettinadu places (I know they are not interchangeable words, but I am trying to keep it simple here)
I always thought it was impossibly laborious to first make the vadais and then the curry. A few weeks ago, my MIL sent us some paruppu vadais that she made on some occasion. Being a mother, things like diet and restraint fall on deaf ears and she sent us a cartload of these. After setting aside a few to eat as snacks, I made this curry for lunch the next day.
Not all of you may be as lucky, so you will have to make the vadais first. The recipe is as follows.
Masala Vada Curry
For the Masala Vadas
Chana Dal – 1 cup (soak for 1 hr)
Green Chillis – 2 (paste or chopped finely)
Curry leaves – a few
a big pinch of asafetida
Salt and chilli powder as per taste
oil for frying
Grind the soaked channa dal with very little water to a coarse paste. Add the chopped green chillies, asafetida, chopped curry leaves, salt and red chilli powder to taste and mix well.
- With wet hands, make into small balls and flatten them.
- Heat the oil and deep fry till golden brown.
- Remove and drain on paper towels.
For the Curry
Grated fresh coconut – 2 tablespoons
Whole Cumin Seeds - ¼ teaspoon
Whole black pepper – ½ teaspoon
Onion - 1 large, sliced
Green chillies – 1
Ginger Garlic Paste – 1 teaspoon
Coconut Milk 1/3 cup
Tomatoes – 2
Tamarind extract – ½ cup
Oil – 1 tablespoon
Curry leaves a few
Coriander leaves for garnishing
- Grind to a fine paste with a little water, the coconut, whole cumin, whole black pepper and green chilli.
- Heat the oil, add the curry leaves and onions and ginger garlic paste and fry till the onions are pink.
- Add the ground masala and sauté till it is beginning to stick to the pan.
- Add the tomatoes and cook covered till it turns soft. Add ½ cup water and the tamarind extract and bring to a boil.
- Add the masala vadas and simmer for 5 minutes. Add salt to taste and mix to taste. Add the coconut milk, simmer for 2-3 minutes, stirring.
- Check for seasoning and adjust. Serve hot with plain steamed rice.