Dec 28, 2008

Vada curry

Ingredients :
  1. Channa dhall - 2 cups
  2. Onions - 3 or 4
  3. Tomato - 2 or 3
  4. Jeera - 2 tsp.
  5. Mustard seeds - 1/4 tsp.
  6. Fennel seeds - 2 tsp.
  7. Red chillies - 4 to 5
  8. Garlic pods - 4 to 5
  9. Coriander leaves for garnishing
  10. Curry leaves - one string
  11. Turmeric powder
  12. Dhaniya powder - 1/4 tsp.
  13. Salt
Method :
  1. Soak the channa dhall for two hours
  2. Grind the channa dhall into coarse paste by adding red chillies + jeera + fennel seeds + garlic pods + salt little
  3. Take channa dhall paste in smal size ball , flatten it and place it in greased idli plates and steam it for 5 to 10 mins.
  4. While it is getting ready , finely chop onions and tomatoes well
  5. Heat a kadai and add little oil and temper with mustard seeds + Jeera + fennel + curry leaves
  6. Add onions and saute it till it gets into golden brown colour then add tomatoes+ dhaniya powder+turmeric powder and fry for few mins by adding little water
  7. By now channa dhall should be ready, remove it from idli plate and scrambel it .
  8. Now add this scrambeled channa dhall to the onion , tomato paste and cook for few mins ...if needed add little more water , to form like a gravy.
  9. garnish with coriander leaves .
Best combination for Appam. But first time i tried with Idli it was also very nice.and It will also be best with dosa.

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