Vadacurry

1. 1
   prep · ~120 min

   Soak the urad dal.

   Wash 1 cup whole urad dal thoroughly and soak in ample water for 2 hours. Drain well before grinding.

2. 2
   prep · ~5 min

   Grind the vada batter.

   1.Add the drained urad dal to a mixer grinder along with green chili, ginger, and curry leaves.

   2.Grind to a thick, fluffy batter using very little water. The batter should be thick enough to shape into balls without spreading.

   3.Transfer to a bowl, add 0.25 tsp salt, and mix vigorously to incorporate air.

   TIPA thick, airy batter is the secret to soft vadas. Too much water makes them dense and oily.
3. 3
   fry · ~15 min

   Shape and deep-fry the vadas.

   1.Heat 2 cups oil in a deep frying pan over medium heat. Test readiness by dropping a small batter ball—it should rise without browning immediately.

   2.Wet your hands slightly, take a lemon-sized portion of batter, shape into a ball, and flatten slightly into a disc.

   3.Slide gently into the hot oil. Fry 4-5 vadas at a time for 2-3 minutes per side until deep golden brown.

   4.Drain on paper towels. Repeat with remaining batter.

   TIPKeep the oil at a steady medium heat. High heat browns the outside before the inside cooks.
4. 4
   prep · ~2 min

   Make the coconut-fennel paste.

   In a small mixer jar, grind the grated coconut, fennel seeds, and green cardamom pods with a splash of water to a smooth paste. Set aside.

5. 5
   temper · ~2 min

   Start the gravy with a tempering.

   1.Heat 1 tsp oil in a heavy-bottomed pan over medium heat.

   2.Add cumin seeds and let them crackle for 20 seconds.

   3.Add the remaining curry leaves and sauté until fragrant, about 15 seconds.
6. 6
   saute · ~11 min

   Build the onion-tomato base.

   1.Add the finely chopped onions and sauté until soft and translucent, about 4-5 minutes.

   2.Add ginger-garlic paste and cook for 1 minute until the raw smell disappears.

   3.Add chopped tomatoes and cook until they break down completely and turn mushy, about 5-6 minutes.
7. 7
   simmer · ~10 min

   Add spice powders and simmer the gravy.

   1.Stir in turmeric powder, red chili powder, coriander powder, and garam masala. Cook for 30 seconds.

   2.Pour in 2 cups of water and the remaining 0.5 tsp salt. Stir well and bring to a boil.

   3.Lower the heat and let the gravy simmer for 5-7 minutes, allowing the flavors to meld and the gravy to thicken slightly.
8. 8
   simmer · ~4 min

   Add the coconut paste and simmer again.

   Stir in the prepared coconut-fennel paste. Continue to simmer the gravy for another 3-4 minutes, stirring occasionally. The gravy will thicken and turn fragrant.

   TIPSimmering the coconut paste for a few minutes removes the raw coconut taste and deepens the flavor.
9. 9
   assemble · ~5 min

   Add the fried vadas to the gravy.

   Just 5 minutes before serving, tear the fried vadas into bite-sized pieces and gently fold them into the simmering gravy. Let them soak for 3-4 minutes so they absorb the flavors while retaining some texture.

   TIPAdd the vadas only just before serving to prevent them from turning mushy.
10. 10
    garnish

    Garnish with fresh coriander leaves and serve hot.

    Ladle the Vadacurry into serving bowls, scatter chopped coriander leaves on top, and serve immediately with idli, dosa, or steamed rice.

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