This is an authentic and delicious Chennai, Tamilnadu recipe best suited as side dish for Idli, dosa or poori. We can prepare the vada the previous day and use it in the curry on the following day if the process seems to be tedious or time consuming. 

Cook Time: 40 Minutes

Serves: 3

FOR VADA:

» 1 cup Channa dal

» ½ tsp fennel

» 1 chilli

» ½ tsp cumin

» 2 tbsp coriander, chopped

» Few curry leaves, chopped

» ½ tsp salt

» Oil for frying

»  tbsp oil

» 1 bay leaf

» 1 inch cinnamon

» 3 cloves

» ½ tsp fennel

» Pinch Asafoetida

» 1 onion, finely chopped

» 1 tsp ginger garlic paste

» 1 chilli, slit

» Few curry leaves

» ¼ tsp turmeric

» ½ tsp red chilli powder

» ½ tsp coriander powder

» ½ tsp salt

» 1 tomato, chopped

» 1 cup water

» ½ cup coconut milk

» 2 tbsp coriander, chopped

1. In a big pan heat 2 tbsp oil and sauté 1 bay leaf, 1 inch cinnamon, 3 cloves, ½ tsp fennel, pinch asafoetida.

2. Add 1 onion, 1 tsp ginger garlic paste, 1 chilli and few curry leaves. Sauté well until it changes colour.

3. Add ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp coriander powder and ½ tsp salt. Keep the flame on low.

4. Further add 1 tomato and sauté until the tomatoes turn soft and mushy.

5. Add 1 cup water and ½ cup coconut milk.

6. Add in pieces of Channa dal vada and mix well.

7. Cover and boil for 5 minutes.

8. Add 2 tbsp coriander and mix well.

9. Finally, enjoy vada curry recipe with idli and dosa.