Ani’s Kids Recipe,South Indian samayal & Tips!

Just to share with you…….

This is one of famous recipes in Tamil cuisine, which  I learnt after coming to US.  Chennai people will say about vadakari a lot .  I my place or my hubby’s place we have never heard about this recipe.  Though I heard this name in chennai I have never tried it there.  Two years back only I learnt this recipe from one of my friends Virshali . This goes well with Idli’s and Dosa’s . People used to say ,In hotels vadakari’s are made with left over vada , bajji like varieties what ever it is let us cook fresh vadakari. It comes little bit closer to parupu usali.

Vadakari

Ingredients

1. Channa dhal                   – 1 cup
2. sombu                            - 1/2 tsp
3. Onion                              - 1  big
4. Tomato                           -  1 (big size)
5. Green chillies                   -  2
6. Turmeric powder            - 1/2tsp
7. Chilli powder                   – 2tsp (  depends on your spicy level)
8. Garam masala                  - 1tsp
9. Curry leaves                    -  little
10. Ginger/ Garlic paste        - 1tsp
11. Cloves                               – 4
12. Cinnamon                        -1 small piece
13. Bay leaves                       – 1 big
14. Cumin seed                     – 1/2 tsp
15. Salt                                  - As per Taste

1. soak the channa dal for 1 hr and then  grind soaked channa dhal with sombu and  little salt  coarsely. Care should be taken so that it should not be fine paste.
2. Make vadas (shapes is not a problem) and fry this misture in oil . Don’t fry till it is crisp. If vada is cooked take out from oil.
3. Cool the vadas and when it is cool, scramble the vada into small pieces and keep aside.
4. Now in a pan, pour little oil. Splutter Cumin seeds,  , cinnamon, cloves, bayleavesand curry leaves.
5. Fry  chopped onions . Fry well then add the ginger-garlic paste and fry that well till raw smell goes away.
6. Add finely chopped tomato, and slited chillies along with above ingredients.
7. Add turmeric, red chilli powder, garam masala, salt to the mixture.
8. Add 1/2 cup of water, and cook for some time until a thokku consistency is got. (don’t add too much water it will spoil the taste)
9. Finely add the  scrambled vadas in the gravy.
10. Mix gently, keep on low flame forfew mins.
11. Garnish with corriander leaves .

Tips

For those who want to cut down the oil just pour the grinded channa dal mixure in the idli mould . Steam cook and the scramble it and keep aside so that you can add this to the gravy at the end.

This entry was posted on Wednesday, February 4th, 2009 at 7:46 pm and is filed under Gravy, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
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