Ingredients (Serves 5 - 6)
1. Whole urad dal - 1/2 cup (Soak urad dal in enough water for 4 - 5 hrs)
Crushed pepper corns - 1/2 tsp (Optional)
Salt - To taste
Salt - To taste
Oil - To deep fry
2. Potato - 2 small, cut into medium cubes
Onion - 1 small, cut into small cubes
Green chillies - 2 - 3, slit
Crushed ginger - 2 tsn
Curry leaves - 1 sprig
3.Turmeric powder - 1/2 tsn
Red chilly powder - 3/4 tsn.
Coriander powder - 2 - 3 tsn
Garam masala powder - 1 tsn
4. Thin coconut milk - 1.5 - 2 cups
Thick coconut milk - 1/2 cup
5. Salt - To taste
For the seasoning
1. Coconut oil - 2 tsn
2. Mustard seeds - 1/2 tsn
3. Dry red chillies – cut into two
4. Curry leaves - A few
Method
1) Soak the urad dal for 4 - 5 hrs and drain the water completely. Grind it to a fine paste adding little water, if required. Heat oil in a deep pan. Add 1/2 tsn crushed pepper corns and enough salt to the batter. Drop small portions of the vada mixture into hot oil. Fry them until golden and drain on to a paper towel.
2) Heat oil in a pan and add onion, green chilly, ginger, curry leaves and little salt. When onion turn light golden in color, add turmeric powder, chilly powder and coriander powder. Saute until their raw smell is gone. Add cubed potatoes. Mix well and cook for 1 - 2 minutes. Add thin coconut milk and enough salt. Cover and cook until potatoes are done at medium heat. When they are well-cooked, add garam masala powder, thick coconut milk and a few curry leaves. Bring to a slow boil. Add the fried vadas and mix well. Check for salt. Switch off.
This curry tends to thicken over time. Serve with rice, idlis or even chapatis.
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