Madras Vadacurry

Madras vadacurry is a dal based dish thats cooked with beautiful aromatic spices and herbs. This is usually served with some idli or dosa in the breakfast. 

Chennai or madras is the birth place of vadacurry. Basically vadacurry is nothing but the deep fried vadas are crumbled and added to a spicy mixture and that gives a beautiful side dish. 

Here in this recipe i haven't deep fried my vadas but i have steamed them to give a healthy and guiltless recipe. The mint leaves in this dish is just a small amount but it contributes a major part in the aroma. 

INGREDIENTS

1 cup chana dal

1 tbsp fennel seeds

TEMPERING

2 tbsp oil

1 tsp fennel seeds

2 bay leaves 

6 cloves

1 inch cinnamon 

2 onions

5 green chillies

2 tomatoes

1 tbsp ginger garlic paste

Few curry leaves

10-15 mint leaves 

SPICES 

1 tbsp chilli powder 

1 tbsp coriander powder 

1 tsp turmeric powder 

1/2 tbsp garam masala powder

Salt to taste

1 liter water

METHOD 

Soak the channa dal in water for 1 hour. 

Transfer the soaked dal with 1 tbsp fennel seeds to a blender and blend it with little water to a coarse paste. 

In a steamer plate smear some oil or ghee and add the batter little by little to the plate and make some holes in the middle to help the dal to cook evenly. 

Steam this for 15 mins on high. Remove from heat and let it cool. 

In a pan add the oil and once hot add the tempering whole garam masala to it and fry for a minute.

Add the chopped onions along with the curry leaves and fry until the onions are slightly browned. 

Add the chopped chillies and fry. Next add in the ginger garlic paste abd fry until the raw smell dissappears. 

Then add in the chopped tomatoes and cook until the tomatoes become mushy. 

Now add the spice powders along with salt to taste and fry for a minute.

Add in 1 liter of water aling with the mint leaves. Bring this mixture to a boil. 

Meanwhile roughly crumble the steamed vada and set aside.

Once the curry comes to a boil add in the crumbled vada to it and give it a mix. 

Check for salt and adjust. Cover and cook this for 5 to 7 mins in high heat. 

Adjust the consistency with extra water. 

Sprinkle with Corriander leaves and serve hot with some idli, dosa or roti. 

Enjoy!!!