Vadacurry

Vadacurry is a Chettinad delicacy. We eat from Sangeetha Restaurant very often and this is one of the regular items that we order. My daughter likes it very much and I thought of trying it at home. The actual recipe uses Channa Dal. However, Toor dal will also work well for this dish. I have used Toor dal in this. The fennel seeds give that authentic chettinad flavour for this recipe. Though I do not use fennel seeds much for my day to day cooking, I really enjoyed the flavour while I cooked this one.

Ingredients:

Method:

1. Soak the Toor dal for an hour or two. Grind it to a coarse paste. Add salt required for the vadas.

2. Shape them as you like..yes, i mean it..as you like..no specific shape required for this. Fry them in hot oil till golden brown.

3. Drain the vadas well to get rid of the excess oil. Cool them.

4. In a pan, add oil. Add fennel seeds, bay leaf, curry leaves, green chillies, onions and garlic. Saute until the onions are brown. The garlic should also lose its raw smell.

5. Add the sambhar powder and turmeric powder. Pour about 2 to 3 cups of water. Once the water starts boiling add the vadas and allow to boil nicely. Add salt. The vadas should become soft and the water should reduce making the dish thicker. You can mash the vadas too. Once the desired consistency is reached, add coriander leaves. Switch off the flame and serve.

This is a nice combo with Vendaya Dosai. I had it with plain dosai though..

Did you like today’s recipe? Let me know in the form of your comment below..