by - March 27, 2010

Channa dal - 200 gms
Onion(medium size) - 1
Tomato - 1
Green Chilly - 5
Garlic pods - 10 nos
Ginger garlic paste - 1 tsp
Red Chilly powder - 1 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Oil for frying
Water - 1 1/2 cup for curry
Salt to taste
Coriander leaves for garnishing

For Seasonings:
Oil - 2 tbs
Fennel seed - 1 tsp
Bay leaves - 1 nos
Cinnamon stick - 1 nos
Curry leaves as required


For Vadai

Soak the channa dal for an hour and grind them coarsely with ginger garlic paste, 1/2 tsp fennel seed & salt as we do for masala vadai.

Heat a frying pan and add required amount of oil for frying vadai.

Make Vadai using grinded channa dal in medium heat.

Remove vadai from oil when both the side become golden color & allow it to cool.

Scrumble the vadai coarsely & keep it aside.

For Curry:

Heat Oil in a pan, add the seasonings and allow it to splutter.

Add onion, green chillies & garlic pods, stir it.

Once onion become transparent & garlic pods is cooked add tomato & stir it for other 10mts.
Now add red chilly powder, Coriander powder, turmeric powder & stir for another 2 mts.

Add 1 1/2 cup of water and allow it to boil untill raw smell disappear & curry slightly thickens.
Add the scrumbled vadai to the curry and let it be in low heat for 8-10mts.
Once curry become semi gravy consistent, remove from heat & adjust salt to taste.

Garnish with coriander leaves.

Serve hot with idly & dosai.
(You may also use ginger garlic paste - 1 tsp instead of garlic pods in the curry)

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