Vada Curry ~ Amma's style
Make Masala Vada and keep it aside.
For the Ground Masala
Fennal Seeds / Sauf - 1/2 tsp
Whole Coriander - 1 tsp
Poppy Seeds / Gasa gasa - 1 tsp
Cumin Seeds / Jeera - 1/4 tsp
Clove, cinnamon - 2 each
Green chiili - 5 medium
Cashew nuts- 5 whole
Fried gram - 1 tsp
Fry all the above in oil, then add half of a whole coconut medium size. Fry for 2 mins.
Tomatoes - 2 medium, fry tomato separately and then add to the above. Once it is cool, grind to a smooth paste.
Shallot / Small Onions - 1/2 cup
Ginger Garlic paste - 1 /4 tsp
Oil - 2 tsp
Method to prepare:
Make Masala Vadas and keep it aside.
For the gravy, heat a kadai with oil, fry small onions, ginger garlic paste. Cook till the onions turn colour.
Then add the ground masala with salt. Bring to boil. Simmer for 5 mins.
When the gravy consistency gets thicken, add the deep fried masala vadas to the gravy and simmer for 5 mins.
Serve with Tomato Pulao or Parotta.
Now that I have two recipes for Vada Curry, I am sure there are many other variations. Do share if your method is different. But if you have not made this delicious gravy yet, then I suggest you get down making it right away!