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Main Course

Kerala - Spl Vada Curry

Cooked low and slow until the masala melds into the gravy, this mixed curry carries the unmistakable warmth of Kerala spices — black pepper, curry leaves, and coconut. Pair it with steaming rice and a crisp pappadam.

Ingredientsfor 3 servings

1 cup Onions — chopped
2 nos Tomato — chopped
3 cup Water
2 tbsp Oil
Mustard seeds A pinch
Salt, to taste
Ginger A pinch
Garlic A pinch
1 tbsp Red chilly powder
1 tbsp Turmeric powder
1 tbsp Coriander powder
Cumin seeds A pinch (Jeerakam)
1 tbsp Butter
1 cup Bengal gram (Kadalaparippu)
1 cup Green gram Cheruparippu
Ginger garlic paste -, to taste
2 nos Green chillies — chopped
1 tbsp Coconut — grated
Salt, to taste
Oil — for frying

Preparation

Step 1
For making vadas: 1)Grind together the ingredients for making vada into a coarse paste.
Step 2
Make small ball shaped vadas of the above paste.
Step 3
Set a pan over medium heat and pour in the oil.
Step 4
Fry in hot oil them in oil, till goldern brown.
Step 5
Drain it on the paper towel to remove the excess oil.
Step 6
Transfer the vadas into a water bowl and leave them for an hour in the water.
Step 7
For making the gravy: 1)Heat the oil in a pan on low heat.
Step 8
Add mustard seeds and when they crackle, add onions.
Step 9
Stir, till golden brown.
Step 10
Add cumin seeds followed by ginger and garlic and give it a good stir.
Step 11
Add chopped tomatoes and stir for 3 minutes.
Step 12
Add turmeric powder, red chilly powder and coriander powder.
Step 13
Stir for 15 seconds and add water to the pan along with salt.
Step 14
Transfer the vadas from water bowl onto the palm, press to remove the extra water and add it into the gravy.
Step 15
Leave it for 10 minutes on low heat.
Step 16
Add a tbsp of butter into the gravy.
Step 17
Garnish with chopped coriander leaves.
Step 18
Goes well with Kerala Porotta or Chappatis.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.

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Main Course

Kerala - Spl Vada Curry

Ingredientsfor 3 servings

1 cup Onions — chopped
2 nos Tomato — chopped
3 cup Water
2 tbsp Oil
Mustard seeds A pinch
Salt, to taste
Ginger A pinch
Garlic A pinch
1 tbsp Red chilly powder
1 tbsp Turmeric powder
1 tbsp Coriander powder
Cumin seeds A pinch (Jeerakam)
1 tbsp Butter
1 cup Bengal gram (Kadalaparippu)
1 cup Green gram Cheruparippu
Ginger garlic paste -, to taste
2 nos Green chillies — chopped
1 tbsp Coconut — grated
Salt, to taste
Oil — for frying

Preparation

Step 1
For making vadas: 1)Grind together the ingredients for making vada into a coarse paste.
Step 2
Make small ball shaped vadas of the above paste.
Step 3
Set a pan over medium heat and pour in the oil.
Step 4
Fry in hot oil them in oil, till goldern brown.
Step 5
Drain it on the paper towel to remove the excess oil.
Step 6
Transfer the vadas into a water bowl and leave them for an hour in the water.
Step 7
For making the gravy: 1)Heat the oil in a pan on low heat.
Step 8
Add mustard seeds and when they crackle, add onions.
Step 9
Stir, till golden brown.
Step 10
Add cumin seeds followed by ginger and garlic and give it a good stir.
Step 11
Add chopped tomatoes and stir for 3 minutes.
Step 12
Add turmeric powder, red chilly powder and coriander powder.
Step 13
Stir for 15 seconds and add water to the pan along with salt.
Step 14
Transfer the vadas from water bowl onto the palm, press to remove the extra water and add it into the gravy.
Step 15
Leave it for 10 minutes on low heat.
Step 16
Add a tbsp of butter into the gravy.
Step 17
Garnish with chopped coriander leaves.
Step 18
Goes well with Kerala Porotta or Chappatis.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.