Monday, June 18, 2012

Bengal gram vadai curry ( gravy with fritters )

I tried  a different version of usual vadai curry, a famous sidedish in madurai region. i made small pakoras and add them to channa curry. It tastes nice with dosa.

 Bengal gram-1 cup
Onion -200 gm
 Tomato -200gm
Ginger and garlic paste- 2 tsp
 Red chilly powder-2 tsp
Coriander powder -3 tsp
Turmeric powder- ½ tsp
For pakoras:
Oil-for fry
Besan flour-1 cup
Onion – 1 no
Green chilly-4 nos
Mint leaves- ¼ bunch
Coriander leaves- ¼ bunch
For seasoning:
 Oil -2 tbsp
Cinnamon- 1 inch piece
Cloves -2 nos
Aniseeds- 1tsp
Bay leaves-1 no
Chopped mint leaves-2 tsp
Chopped coriander leaves-2 tsp
Curry leaves- 3sprig
Mix besan flour, onion, mint leaves, coriander leaves, green chilly, salt and required water. Make a pakoda batter Consistency.
Deep-fried the batter into small pakoras.
Soaked the bengal gram for 10 hour and boiled it.
Heat oil adds cinnamon, cloves, aniseeds, bay leaves, mint leaves and coriander leaves.
Add onion, ginger and garlic paste, green chilly and tomato. sauté well.
Add red chilly powder, coriander powder and turmeric powder.mix well leaves few seconds.
In addition, add cooked chana, required salt and 2 cup of water and allow boiling.
Add the pakoras before serving and garnish with coriander leaves and mint leaves.