Vadacurry

Ingredients:

For vadai:

• Channa dhal-3/4 cup
• Red chilli-2 nos
• Onion-1
• Curry leaves- few
• Asafoetida-1 few pinches
• Coriander leaves-2 tbsp
• Fennel seeds- 1/2 tsp( optional)
• Oil-to deep fry
• Salt - to taste

For curry:

• Onion-1big
• Tomato-2( medium size)
• Turmeric powder-1/4 tsp
• Red chilli powder-1 tsp
• Coriander powder-1&1/2 tsp
• Green chilli-1 
• Ginger garlic paste-1 tsp
• Fennel-1/2 tsp
• Oil-3 to 4 tsp
• Bay leaf-1
• Cloves-2
• Cardamom-1
• Star anise-1
• Curry leaves- few
• Coriander leaves-2 tbsp
• Mint leaves-2 tbsp
• Coconut gratings-1/4 cup
• Salt - to taste

Method:

• Soak channa dhal for about 2 to 3 hours.
• Grind it coarsely in a mixer by adding salt,fennel seeds.
• Now to the ground dhal add chopped onion,curry leaves,coriander leaves.
• Make it into vadais and deep fry them.
• Now in a pan add oil, followed by whole spices .
• Next add chopped onion, Ginger garlic paste.
• Then add mint leaves and cook for 2 mins.
• Now add chopped tomato and cook till tomato turns mushy.
• Then add all the spice powders.
• Cook till raw smell disappears.
• Then add 1/2 to 3/4 cup of water.
• When it comes to boil add ground coconut paste. Let it boil till the curry thickens a bit.
• Now crumble vadais and add it.

• Let it boil for 2 mins.

• Finally add coriander leaves.
• Serve with hot idlis or dosai.

Notes:

• Instead of frying vadai you can steam them and also add. But fried tatses better.
• Adjust water to the quantity you make.