Categories: Gravy

Ingredients

  • Make Masala Vada and keep it aside.
  • For the Ground Masala
  • Fennal Seeds / Sauf - 1/2 tsp
  • Whole Coriander - 1 tsp
  • Poppy Seeds / Gasa gasa - 1 tsp
  • Cumin Seeds / Jeera - 1/4 tsp
  • Clove, cinnamon - 2 each
  • Green chiili - 5 medium
  • Cashew nuts- 5 whole
  • Fried gram - 1 tsp
  • Fry all the above in oil, then add half of a whole coconut medium size. Fry for 2 mins.
  • Tomatoes - 2 medium, fry tomato separately and then add to the above. Once it is cool, grind to a smooth paste.
  • Other ingredients
  • Shallot / Small Onions - 1/2 cup
  • Ginger Garlic paste - 1 /4 tsp
  • Oil - 2 tsp

Directions

  1. Make Masala Vadas and keep it aside.

  2. For the gravy, heat a kadai with oil, fry small onions, ginger garlic paste. Cook till the onions turn colour.

  3. Then add the ground masala with salt. Bring to boil. Simmer for 5 mins.

  4. When the gravy consistency gets thicken, add the deep fried masala vadas to the gravy and simmer for 5 mins.

  5. Notes: Normally the vadas are broken and added to the gravy, but we added it as such. It gave a nice crunch to the gravy.

  6. This is mostly made to use up leftover vadas. But that has never been the case at our home.

  7. Now that I have two recipes for Vada Curry, I am sure there are many other variations. Do share if your method is different. But if you have not made this delicious gravy yet, then I suggest you get down making it right away!

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