Vadai curry and rice making

 Vadai curry rice make




For Vadai (Fritters):

1 cup urad dal (black gram lentils), soaked for 2-3 hours

2-3 green chilies, chopped

1 inch ginger, grated

A pinch of asafoetida (hing)

Salt to taste

Oil for frying

For Curry:

1 onion, finely chopped

2 tomatoes, chopped

1 tsp cumin seeds

1 tsp mustard seeds

1/2 tsp turmeric powder

1 tsp red chili powder (adjust to taste)

1 tsp coriander powder

1/2 tsp garam masala

A few curry leaves

Salt to taste

Coriander leaves for garnishing

Vadai Preparation:

Grind soaked urad dal with green chilies, ginger, asafoetida, and a little water to a smooth batter.

Add salt and mix well.

Heat oil in a pan for frying.

Wet your hands, take a portion of the batter, flatten it slightly, and make a hole in the center.

Gently slide the vada into the hot oil and fry until golden brown and crispy.

Remove onto a paper towel to drain excess oil.

Curry Preparation:

In a separate pot, heat some oil.

Add cumin and mustard seeds. Once they splutter, add curry leaves.

Add chopped onions and sauté until they turn translucent.

Add chopped tomatoes and cook until they become soft and mushy.

Add turmeric, red chili powder, coriander powder, garam masala, and salt. Mix well and cook for a few minutes.

Add water and let the curry simmer for a while to develop flavors.

Combining Vadai and Curry:

Before serving, gently drop the fried vadai into the simmering curry.

Let them soak for a few minutes so they absorb the flavors.

Garnish with chopped coriander leaves.

Serving:

Serve the Vadai Curry with steamed rice or as a side dish to dosa or idli.

Enjoy your delicious Vadai Curry Rice!





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