Vadacurry

For Vadai:

Bengal Gram – 1cup

Saunf – 1teaspoon

Curry leaves – handful

Ginger – 1small piece

Green Chillies - 2


For Curry:

Onion (Sliced) – 3

Tomatoes – 3

Pudhina - handful

Garlic (Crushed) – 6-8pods

Chilli powder – 2tblspoon

Coriander powder – 1tblspoon

Cinnamon – 1small piece

Cardamom – 1pod

Bayleaf – 1

Saunf – ½ teaspoon

Cloves – 1 or 2

Garam masala – 1teaspoon.


Method:

1.Soak Bengal Gram for 4hours.Grind it along with saunf,curry leaves, green chillies, ginger and salt.

2.Make small balls and place it in Idly pan and steam cook for 20mins.To check whether it is cooked, insert a wet knife and take out. If no mixture is sticked on to it then it is cooked.

3.Now heat a pan and required oil. Add cinnamon, cloves, bayleaf, saunf and cardamom.

4.Once it splutters add garlic and onion and fry till transparent.

5.Add tomatoes, garam masala, chilli powder, and coriander powder.Cook till raw smell goes away and oil separates from the mixture.

6.Add Pudhina leaves, and crumbled vadais.

7.Mix all together and check salt.

8.Serve Hot with Aapam,dosai,idly,and pongal.