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Vada Masala Gravy ——–II (Vada Kuzhambhu)

Ingredients

For Masala paste

  •  Cloves   – 6
  • Elaichi  – 6
  • Poppy seeds – 1 tsp
  • Fennel seeds – 1 tsp
  • Cinnamon stick – ½ “ – ¾ “stick
  • Coconut – 1 nos
  • Gingelly oil- ½  tbsp

Fry and ground the masala into thick paste using water

For Vada

  • Channa Dal – 200 gms
  • Red chillies – 6-8 nos
  • Fennel seeds -1tsp
  • Cumin seeds– 1 tsp
  • Salt to taste
  • Onion  – 1 nos ( finely chopped and fried)
  • Gingelly oil- ½  tbsp
  • Hing            – 1pinch

Grind the above into a paste and make small balls. Fry till golden brown or it can be baked in a idli pan for 5-8 mins.

For Dry powder

  • Channa Dal- 2 tsp
  • Urid dal   – 2 tsp
  • Pepper corns -1 tsp
  • Coriander seeds – 4tsp
  • Red chillies – 12 nos
  • Gingelly oil- ½  tbsp
  • Hing            – 1pinch

Roast the each one separately and powder it.

For Seasoning

  • Tur Dal     -1 tsp
  • Fenugreek – ½ tsp
  •  Mustard seeds – ½ tsp
  • Curry Leaves– 1 string
  • Red Chilly – 10 no (make it two pcs)

For Garnishing

  • Cilantro/ coriander-1 tbsp (finely chopped)

Method

  1. In a Kadai, add Oil and seasonings one by one allow it to splutter.
  2. Add the onion and the masala paste. Fry till raw smell is gone.
  3. Meanwhile make a paste of tamarind with 2 glass of water.
  4. Add the tamarind extract, turmeric powder, salt and hing.
  5. Close the kadai with the lid, wait till the gravy reduce to half.
  6. Now add the grounded powder to make the gravy thicker. Now switch off the stove.
  7. Add the fried / baked vadas when the gravy is hot.

Serve hot and garnish with cilantro.

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