Vadai Curry

If anybody were to ask me to name one truly local Chennai dish, the first name that would come to my mind is Vadai Curry. This yummy easy accompaniment to idlis can be made with leftover masala vadais or the vadais can be made afresh. In my waist-friendly version, I steam the vadais instead of frying them. This recipe isfrom my close friend Gauthami. I have added my imagination here and there to make it more yummy.

Ingredients (Serves 2 generously)

For the Vadais:
Chana dhall: 1/3 cup
Toor dhall (half of chana dhall): half of 1/3 cup
Urad dhall: 1 tbsp
Raw rice: 1 tsp
Green chillies: 2
Saunf: ½ tsp
Ginger: ½ inch piece
Corriander leaves: 1 tbsp
Salt: to taste

For the Tadka:
Oil: 3- 4 tbsp
Mustard: 1 tsp
Jeera: ½ tsp
Saunf: ½ tsp
Cloves: 2
Cinnamon: 1 small piece
Bayleaf: 1
Curry leaves: few

For the gravy:
Green chillies : 2 (chopped)
Onions (medium); 1
Ginger-garlic (grated or paste): 2 tsp
Tomatoes (medium): 2
Turmeric powder: ½ tsp
Garam masala: ½ tsp
Dhaniya powder: ½ tbsp
Chilli powder: to taste
Coconut paste: 2 tbsp (optional)
Corriander leaves (to garnish)

Method of preparation:

· Wash and soak the three dhalls and raw rice together for two hours atleast
· Now add the other items and grind to a rough paste. Do not add water while grinding
· Steam it for about 7 – 10 minutes or till it is done in a cooker. You could choose to deep fry the vadais also
· When the vadais are cool, break them into pieces and have them ready
· Now heat a kadai. Heat oil for tempering
· Add mustard, jeera, saunf, cloves, bay leaves, curry leaves and cinnamon. Saute for a couple of minutes
· Add green chillies, ginger garlic, and onion. Saute for another 3 – 4 minutes
· Now add the tomatoes
· Add the required salt and add all the masala powders – turmeric, chilli powder, garam masala and dhaniya powder
· Cover and cook for about five minutes. The tomatoes should loose its raw smell
· When the tomatoes are cooked, add the broken vadai pieces to it
· Let it cook for another five minutes
· Now add some water. Adjust salt and let it cook on a slow flame till the vadais absorb the water and the vadai curry becomes a thick gravy.
· Add the coconut paste if you want to. You could also conveniently skip this step
· If you want the curry to be more flavourful, add another ½ tsp of garam masala at this stage
· Garnish with coriander leaves
· Serve hot with idlis