Vada Curry Karnataka

Ingredients

• - masala vada in curry
• - 2 tbsp ghee or oil
• - Spices as required
• - Salt to taste
• - Fresh coriander

Method

1. Make medu vada: Soak 1 cup urad dal for 3 hours. Grind to a thick batter with salt. Fry medu vadas in hot oil until golden. Set aside.
2. Make vada curry base: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden. Add curry leaves.
3. Fry onions: Add 1 large finely chopped onion. Cook 8 minutes until golden.
4. Add ginger-garlic and tomato: Add 1 tbsp ginger-garlic paste then 2 chopped tomatoes. Cook 6 minutes.
5. Add spice powders: Add 1 tsp coriander powder, 1 tsp red chilli powder and half tsp turmeric. Fry 2 minutes.
6. Add coconut paste: Blend half cup fresh grated coconut to a smooth paste. Add and fry 5 minutes.
7. Add water: Add 2 cups water and salt. Bring to a boil. Simmer 8 minutes until the gravy is thick.
8. Crush vadas: Roughly crumble or halve the fried vadas and add to the gravy.
9. Simmer together: Cook on low heat 5 minutes so vadas absorb the curry.
10. Serve: Adjust salt. Vada curry should have soft vadas soaked in a rich spiced gravy. Serve with dosa, idli or parotta.