Vada Curry

Vadacurry as the name implies is a curry made with vadai,a dumpling usually made with split yellow peas.This side dish for dosa makes the breakfast special.This can also be had with idli,chappathi...There are several variations for this recipe as per individual taste and needs.Vada curry can be made with leftover vadais as well.The coconut milk added in this dish gives it a unique creamy texture and taste.Dosa with vadacurry is a food to relish.

Prep Time:25 m     Cook Time:30 m

Serves:3

Ingredients

For the Vadai

Yellow Split Peas - 3/4 cup

(Pattani paruppu) 

Onion                   -1(reserve the other half)

Ginger                  - 1"piece

Cinnamon            - 1"piece

Aniseed               - 1/2 tsp

Khus khus            - 1/4 tsp

Curry Leaves        - few

Dried Red Chilli    - 2

Asafoetida            - 1/4 tsp

Coriander Leaves  - 1/4 cup

Salt                       - as required

Oil                        - to deep fr

For the curry

To Grind

Ginger             - 1"piece

Garlic              - 3 cloves

Cinnamon        - 1"piece

Aniseed            - 1/2 tsp

Khus khus         - 1/4 tsp

Fried Gram Dal - 1 tblsp 

For curry

Onion                  - 1

Curry leaves        - few

Green Chilli        - 4

Mustard Seeds     - to splutter

Turmeric Powder - 1/4 tsp

Coconut Milk       - 3/4 cup

(first) 

Coconut Milk       - 3/4 cup

(second)

Salt                      - as required

Oil                        - 2 tsp

Method

• Grind the soaked channa dal with other ingredients upto dried red chilli to grind.Add salt,chopped coriander leaves,remaining onion,asafoetida and mix well.Heat oil in a kadai and then drop spoonfuls of the mixture into the oil and fry till golden brown and set aside.
                          
     
• Heat oil in a pan,splutter mustard seeds,add curry leaves,onion and green chilli.Saute for a while.Add the ground paste,turmeric powder and little water.
                                
     
• Now add the second coconut milk and bring it to a boil.Then add the first coconut milk and salt.Now add the vadais into this and switch off the flame.Leave it for five to ten minutes so that the vadais are soaked in the curry and then serve with spongy or crispy dosas.
                                      
                                 
  

Little Words

• The dal can be ground coarsely also.When it is ground softly the vadais are spongy and they easily absorb the curry.
• Channa dal can also be used to make the vadai.

Carrot Chutney

Prep Time:10 m     Cook Time:10 m

Serves:3

Ingredients

Carrot          - 2 (medium sized)

Coconut       - 1/4 cup

Green Chilli - 2
Garlic           - 2

Shallots        - 15
Salt              - as required
Oil               - 1 tsp

To Temper

Curry Leaves   - a sprig

Mustard Seeds - to splutter
Channa Dal      - 2 tsp
Oil                  - 1 tsp

Method

• Heat oil in a pan and add the shallots,garlic and green chilli.Saute this for a while until the onion becomes translucent.Transfer this to a plate.
     
• Now add roughly chopped carrots and little salt.Saute this for three to five minutes and let it cool.Then add this to the shallots,add coconut,required salt and little water if necessary and grind it into a paste.
                          
     
• Heat oil in the same pan and temper with musatard seeds,curry leaves and channa dal.Serve with idli,dosa,rice,chappathi,paniyaram,toasts......
                             
  

Little Words

• We had it with paneer paniyaram and it was yumm.
• Sprinkle little water to cook carrots if necessary.
• It tasted great with toast as well,a spicy lip smacking sandwich spread.

Mutton Keema Curry

Prep Time:15 m      Cook Time:20 m

Serves:3

Ingredients

Mutton Keema        - 300 g

Onion                      - 1

Tomato                    - 2

Ginger Garlic Paste - 1 tsp

Curry Leaves           - 2 sprigs

Coriander Leaves    - 1/4 cup

Coriander Powder   - 2 tsp

Turmeric Powder    - 1/4 tsp

Chilli Powder          - 3/4 tsp

Cumin Powder        - 1/2 tsp

Mustard Seeds        - 1/4 tsp

Aniseed                   - 1/2 tsp

Khus Khus              - 1/4 tsp

Salt                         - to taste

Oil                          - 2 tsp

Method

• Heat oil in a pressure pan,splutter mustard seeds,aniseed,khus khus,curry leaves,onion and saute till onion becomes translucent.Add ginger garlic paste and saute till raw smell leaves.Now add keema and saute for a while.
     
• Now add chopped tomatoes and saute till tomatoes become mushy and then add all the spice powders and salt.Close the lid and pressure cook for four whistles.Once pressure is released add finely chopped coriander leaves and serve with idli, dosa or rice.
                    
                      
  
     

Little Words

• Fresh cream can be added for a rich creamy gravy.
• Adding more coriander leaves gives a different flavour and taste to this keema gravy.
• Tastes excellent with idli.
• Keema form is easier for kids to eat and especially for toddlers.

Kothamalli Chutney

                                                                                                                                                                                                                                                                                                                                      Prep Time:10 m      Cook Time:10 m
Serves:2

Ingredients

Coriander Leaves -  1/2 cup(roughly chopped)

Curry Leaves        - 2 sprigs

Onion                   - 1/2

Coconut                - 2 tbl sp

Coriander Seeds    - 2 tsp

Cumin Seeds         - 1 tsp

Peppercorn            - 20

Urid Dal                - 1 tsp

Red Chilli              - 1

Tamarind Paste     -1/4 tsp

Oil                         - 2 tsp

Salt                        - to taste

Method

• Heat oil in a pan and add red chilli,curry leaves and onion and saute till onion becomes soft.Set this aside.
  
• Now roast coriander seeds,cumin seeds,urid dal and pepper one by one until they release their aroma.
                                 
     
• Now switch off the flame and add coconut and fry it lightly and add to the other ingredients.Add coriander leaves lastly and just give it a toss.Cool and grind into chutney adding tamarind paste and salt.Serve with idli,dosa,rice...
                                             
     

Little Words

• Tastes divine with a plate hot idlis.
• Can be prepared like thogaiyal without adding coconut.
• Add the coriander leaves fresh or just a toss for few seconds in the pan after switching off the flame else the colour may be lost.

Tomato Kuruma

Ingredients

Tomato               - 3

Onion                  - 1 

Chilli Powder       - 3/4 tsp

Turmeric Powder - 1/4 tsp

Mustard Seeds     - to splutter

Curry Leaves       - few

Coriander Leaves - 1 tblsp 

Salt                      - to taste 

Oil                       - 2 tsp

To Grind

Coconut              - 1/4 cup 

Fried Gram          -  2 tblsp

Aniseed               - 3/4 tsp

Khus Khus          - 1/2 tsp

Clove                  - 2

Cinnamon            - a small piece

Method

• Add required water to the ingredients to grind and grind it to a paste.
  
   
• Heat oil in a pan,splutter mustard seeds,add curry leaves,onion and saute till onion becomes soft.Add the chopped tomatoes and saute.
      
• Now add turmeric powder,chilli powder,salt and saute for a while till tomatoes are mushy.Add the coconut paste to this and adjust water level.Bring this to a boil,garnish with coriander leaves and serve.
           
     

Little Words

• A great combo for idli and especially dosa.(I always eat extra dosas with this kuruma).