Vadai Curry Brahmin Style

Ingredients

• - lentil vada in dal curry
• - 2 tbsp ghee
• - 1 tsp mustard seeds
• - 1/4 tsp asafoetida (hing)
• - Curry leaves
• - Salt to taste

Method

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. 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. Add aromatics: Add a generous pinch of asafoetida, 1 sprig curry leaves and 1 dried red chilli.
4. Add onion: For strict Brahmin style omit onion. For moderate style add 1 finely chopped onion and cook 8 minutes.
5. Add tomatoes: Add 2 chopped tomatoes. Cook 6 minutes until soft.
6. Make coconut paste: Blend half cup fresh grated coconut, 2 green chillies and 1 tsp cumin to a smooth paste.
7. Add coconut paste: Add to the pan. Fry 5 minutes. Add 2 cups water and salt. Bring to a boil.
8. Add broken vada: Roughly crumble or halve the fried vadas and add to the gravy.
9. Simmer: Cook on low heat 5-6 minutes so vadas absorb the curry.
10. Serve: Adjust salt. Brahmin vadai curry has softer vadas in a coconut-ghee gravy. Serve with dosa, idli or steamed rice.