Vada curry

Ingredients:

Gram dhal - 1 cup

Red chilli powder - 3 tsp

Dhaniya powder - 2 tsp

Green Chillies - 3 chopped fine

Onion - 4 chopped fine

Tomatoes - 3 chopped fine

Ginger garlic paste - 1 tbsp

Sombhu - 2 tsp

Garlic - 10 to 12 (don't peel off skin)

Salt

Grind to a paste:

Coconut poo - 1/2 cup

Sombhu - 2 tsp

To Temper:

Cinnamon - 2

Cloves - 2

Bay leaf - 1

Method:

Soak gram dhal for about 1 hour.

Drain and grind gram dhal in mixie coarsely along with sombhu.

Crush garlic and add to this mixture.

Make into small balls.

Arrange these balls in idli plates and cook over in a medium flame for 10 minutes.

Remove and cool.

Smash it nicely.

Heat oil and temper with the given ingredients.

Add onion and saute well till golden brown.

Add ginger garlic paste and saute well.

Add tomatoes and saute well.

Add the dry powders and the smashed gram dhal with some water.

Allow it to boil for 2 minutes over a high flame.

Add the ground paste and make it to boil in a high flame for 4 minutes.

Garnish with coriander leaves.

This curry is very well suited for appam.

Appam

Ingredients:

Raw rice - 1 cup

Boiled rice - 1 cup

Urad dhal - 2 tsp

Fenugreek seeds - 1 tsp

Hot water - 4 to 5 cups

Salt - 2 to 3 tsp

Method:

Wash and soak all the ingredients together for 1 hour in hot water.

Grind well adding salt to it.

Allow it to ferment for 6 to 8 hours.

Pour the batter in an appam pan and serve with Vada curry.