Vada Curry

Breakfast is the most important meal of a day and one should never skip breakfast, because it has adverse effect on our concentration, metabolism and weight. Breakfast or Tiffin varies widely in Tamil Nadu but often includes a main dish filled with carbs such as dosas, idlis,uppuma and sometimes vada,savory pongal and chapaties. These are more often served with hot sambar and at least one kind of chutney.
After going through Pavithra's Blog:Dishesfrommykitchen.I decided to make Vada curry.I used my mother's recipe.Try this hot and spicy recipe with dosa or idly or appam and have a delightful morning with family and friends.

Ingredients
For vada
1 tsp fennel seeds
1 cup Channa dal
1 tsp cumin seeds
1/4 tsp salt
1 green chili
4 curry leaves
oil to fry

For curry:
2 tbsp oil
1/4 inch cinnamon
1/4 tsp elaichi
1 tbsp garlic
1/2 tbsp ginger
2 green chili
1 medium size onion,finely sliced
2 tomatoes,finely chopped
1/4 tsp turmeric powder
2 tsp dhanya powder
1 tsp chili powder
1/4 cup mint,finely chopped
1 tsp garam masala
coriander for garnish

Method
For Vada:
1.Soak channa dal and fennel seeds in water for 6-7 hours or over night.
2.Drain the channa dal.Grind fennel seeds,cumin seeds,salt,green chili,curry leaves and channa dal into a smooth paste.Grind it coarsely as we do for making vadai.
3.Make small pakodas and deep fry it in oil for about 2-3 minutes and keep it aside.Dont over cook,it will become hard and will be difficult to mash.
4.Once its done,cool it and mash them.

For curry:
4.Heat oil in another pan and add cinnamon,ginger,garlic,sliced onion and fry till brown.
5.Add the chopped tomato along with turmeric,dhanya and chili powder.Let it cook on a medium heat till oil separates,this will take about 10-15 minutes.Once the tomato is done add the remaining ingredients garam masala,chopped mint.
6. Pour 1 cup of water and cook until its warm,like we boil water for upma.
7.Add the mashed pakodas to the gravy along with some salt. Simmer and cook for few more minutes and finally garnish with coriander.Serve hot along with dosa.

COOK'S FILES
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NOTE:If the gravy gets slightly thicker add warm water and salt if needed.This is a perfect dish for idly, dosai and appam.