hello everyone in this video i have shown how to make mari hotel vada curry. This is lentil curry preparation from Tamil Nadu, often served as a side with Idli or Dosai. We usually make it for breakfast… best with soft idlis and kal dosais. There are few different ways in which we do this dish, sometimes we kind of fry the vadai..before making the gravy. The other way is a healthy way where we steam the vadai and add it to the gravy… with or without garam masala… my MIL adds tons of mint leaves when making it… guess that”s how they make it at Pondy! Well, Saidapetta, Chennai is the place famous for vada curry… where they fry the vadais instead of steaming… and that”s how i like too. Here i have shared both ways of making it and you choose the one you like…. whichever way you may choose, it still tastes awesome! if you likes this video give it a thumbsup and subscribe ! please leave your comments and suggestion in the comment section below.
ingredients (for the vadai)
Bengal gram/ chana dal / kadala paruppu – 1cup
Fennel seeds – 1/2 teaspoon
Green Chili – 1
Onion – 3 teaspoons (finely minced)(preferably chinna vengayam/ baby onions)
Ginger – 1 teaspoon (crushed)
Garlic – 3 (crushed)
Salt – 1/4 teaspoon
Curry leaves – 4 (chopped)
Oil – 2 cups (for frying)
Ingredients (for gravy)
Onion – 1 cup (chopped)
Green chili – 2
Tomato – 1/2 cup
Bay leaf – 2
Cinnamon stick – 1 (small)
Cloves – 2
Cumin seeds – 1 teaspoon
Fennel seeds – 1/2 teaspoon
Turmeric powder – 1/4 teaspoon
Red Chili powder – 1teaspoon
Coriander powder –2 teaspoon
Salt – 1 teaspoon (or to taste)
Curry leaves – 5
Coriander leaves – 1/4 cup (chopped)
Mint leaves – a few (optional)
Oil – 2 tablespoons
Water – 2cup
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