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Vadai Curry

Vadai curry
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Vadai Curry Recipe, How To Make Vadai Curry Recipe

How to makeVadai curry?How to cookVadai curry?Learn the recipeVadai curryby vahchef.For all recipes visit vahrehvah.com15660

About Recipe

How to make Vadai curry

(89 ratings)
0 reviews so far
Prep time
10 mins
Cook time
30 mins
Total time
40 mins
Vadai curry
Author : Vahchef
Main Ingredient : Besan gramflour
Servings : 0 persons
Published date : November 18, 2016


Ingredients used in Vadai curry
• Chilli powder - 1 1/2 teaspoons.
• Garlic pods (finely chopped) - 5-6 clove.
• Onion(large)(finely chopped) - 2 big.
• For the curry:- - .
• Oil - to fry.
• Salt - 0 to taste.
• Fennel seeds(perinjeerakam) - 1 teaspoons.
• Garlic pods - 5 clove.
• Ginger -1 - 1 numbers.
• Bengal gram - 1 cup.
• For pakodas: - 20 numbers.
• Turmeric powder - 1/2 teaspoons.
• Salt - to taste.
• Bay leaves - 2 numbers.
• Fennel seeds - 1 teaspoons.
• Oil - 3 tablespoons.
Method:
For the curry:- 1)Heat 3 tbsp oil in a heavy bottomed vessel. 2)Add the bay leaves, garlic pods and finely chopped onions. 3)Saute the onions till translucent in colour. 4)Add the chilli powder, turmeric powder and saute more till the oil separates. 5)Add about 2 pints of water to this and let it boil. 6)Add the salt just needed for the curry. 7)Leave the gravy to simmer while you prepare the pakodas. For the pakodas:- 1)Soak the channa dal for 2 hours. 2)Add the ingredients specified under pakodas to the soaked channa dal. 3)Add salt just needed for the pakodas followed by water. 4)Grnd it to a batter of slightly thick consistency as you do for normal pakodas. 5)Deep fry them in oil and drop them into the simmering gravy. 6)After all the pakodas are done, let the gravy to boil once and then simmer for 35 mins, until all the pakodas crumble and get a good vadai curry consistency. . :- Do not get alarmed at the amount of liquid for the gravy used coz when the pakodas are added to it they will absorb all the water, if you add very little water then the pakodas will not blend in equally. .





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