Vadacurry: ( Lentil Masala Curry)

Vadacurry:  ( Lentil Masala Curry)

It’s a famous recipe from South Indian cuisine. It pairs best with idly and crispy dosa. This recipe creates watery mouth with its spicy aroma and flavor. You cannot forget this menu, once tasted. This dish is made with soaked Bengal gram dal with onion and spices. Preparation method is simple too…

Ingredients:

• Bengal gram dal                      - 200 g


• Oil                                            - 250 g


• Red chilly                                - 3 to 4


• Onion                                      - 2


• Tomato                                    - 2


• Ginger garlic paste                  - 2 tbsp


• Green chilly                             - 1


• Turmeric pwd                          - ¼ tsp


• Red chilly pwd                                    - 1 tbsp


• Coriander pwd                                    - 1 tbsp


• Grated coconut                       - 1 cup


• Lemon juice                            - 2 tbsp


• Curry and coriander leaves    - handful


• Salt to taste

Spices:

• Cloves                                     - 2


• Cardamom                              - 2


• Cinnamon stick                       - 2


• Fennel seeds(saunf)               - ½ tsp


• Cumin seeds                           - 1 tsp

Method:

1. Wash and soak Bengal gram dal for 20 mins.


2. Strain water from it and grind by adding salt, fennel seeds, red chilly in mixer.


3. Grind them to coarse thick batter,adding little water.


4. Heat oil in a fry pan, season with spices.


5. Sauté chopped onion pieces to light brown, add ginger garlic paste, green chillies, followed by tomato pieces. Let it cook in medium heat for 4 mins.


6. Add turmeric pwd, red chilly pwd, coriander pwd,salt   and allow to boil with 1 tb water,


7. Cook it covered and simmer it for few more mins.


8. Meanwhile, grind grated coconut pieces to fine paste with little water.


9. Add this paste to above contents and allow to boil.


10. See for taste and adjust salt and spices.


11. Now heat 200 g oil in  a deep pan,take coarse thick batter, make small balls ,fry them to golden brown.


12. Take them and drop hot in kurma (kept ready in simmer)


13. Allow to cook covered in low heat for 5 to 8 mins.


14. Add little water to kurma and smash the pakodas as they turn spongy and soft.


15. Remove from heat, add 1 tbsp of lemon juice and combine well.


16. Garnish with fresh chopped coriander leaves.

17. Serve it hot with Idly and crispy Dosa.