Vadai Curry Brahmin Style

Method

1. 1

   Make vada: Soak 1 cup urad dal for 4 hours. Grind to a thick fluffy batter. Add salt, green chilli and curry leaves. Fry medu vadas in oil until golden. Set aside.

2. 2

   Make Brahmin vadai curry base: Heat 2 tbsp ghee (not oil — Brahmin style uses ghee). Add 1 tsp mustard seeds. When they pop add 1 tsp urad dal and fry golden.

3. 3

   Add aromatics: Add a generous pinch of asafoetida, 1 sprig curry leaves and 1 dried red chilli.

4. 4

   Add onion: For strict Brahmin style omit onion. For moderate style add 1 finely chopped onion and cook 8 minutes.

5. 5

   Add tomatoes: Add 2 chopped tomatoes. Cook 6 minutes until soft.

6. 6

   Make coconut paste: Blend half cup fresh grated coconut, 2 green chillies and 1 tsp cumin to a smooth paste.

7. 7

   Add coconut paste: Add to the pan. Fry 5 minutes. Add 2 cups water and salt. Bring to a boil.

8. 8

   Add broken vada: Roughly crumble or halve the fried vadas and add to the gravy.

9. 9

   Simmer: Cook on low heat 5-6 minutes so vadas absorb the curry.

10. 10

    Serve: Adjust salt. Brahmin vadai curry has softer vadas in a coconut-ghee gravy. Serve with dosa, idli or steamed rice.