VADA CURRY, my another favorite. If this is my side dish with Dosai, my intake number will get reduce (?!?!) Wondering y she is telling intake of Dosai will get reduced, when it is my favorite? It b'cos, will keep Dosai as my side dish for Vada curry, instead of having it Vice versa :) Always will ask my mom to prepare only on weekends or for Friday's dinner. So that i can eat it slowly by tasting each and every pieces. So, here is my weekend spl recipe for u ppl. INGREDIENTS
Soaked Bengal Gram - 3/4 cup Chopped Onion - 2 Nos. Chopped Tomato - 1 No. Fennel Seeds - 1 spoon Cloves - 2 Nos. Cinnamom - 2 Nos. (Small) Ginger - 1" Garlic - 5 to 6 cloves Green Chilly - 2 Nos. Red Chilly - 3 Nos. Curry Leaf - 1 Twig Coriander Leaf - 2 Twigs Salt - To taste Oil - To Garnish
METHOD: Grind soaked Bengal Gram, Ginger, Garlic, Green chilly, red chilly, salt. Steam the grinded mixture with a chopped onion for 10 mins and Keep aside. Keep pan, add mustard, once it splutters up, add fennel seeds, cloves, cinnamon, chopped onion, tomato, curry leaf, corainder leaf and saute it for 5 mins. Then add steamed Bengal gram mixture along with a glass of water. Note: If no kaaram, add 2 slited green chillies. To add more taste, 3 pieces of grated coconut can also be added. 
Soaked Bengal Gram - 3/4 cup Chopped Onion - 2 Nos. Chopped Tomato - 1 No. Fennel Seeds - 1 spoon Cloves - 2 Nos. Cinnamom - 2 Nos. (Small) Ginger - 1" Garlic - 5 to 6 cloves Green Chilly - 2 Nos. Red Chilly - 3 Nos. Curry Leaf - 1 Twig Coriander Leaf - 2 Twigs Salt - To taste Oil - To Garnish
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