Vada Curry

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Ingredients
Channa Dal  - 3/4 cup
Onion  - 2
Tomato - 1
Garlic - 4 pods
Ginger garlic paste - 2 tblsp
Sombu - 2 tsp
Pattai - 11/2 inch piece
Bay leaf - 1
Oil - 2 tblsp + 1tblsp
Curry leaves - spring
Coriander leaves - 2 tblsp
Green chilly - 1
Turmeric powder - 1/2 tsp
Home made sambar powder - 1 tblsp
Coriander powder - 1/2 tblsp
Water - 2 cups
Salt

Preparation

1. Soak channa dal in water for 1 hr. Remove water and grind coarsely like we do for masal vadai (Just one or two minute grind in mixi is enough). Heat Tawa  and make thick adai out of channa mix. Sprinkle 1 tblsp oil on sides and flip to other side. Cook to crisp golden brown adai. Break it in to small pieces.

2. Finely chop garlic and coriander leaves. Cut onion and tomato length wise like we do for biryani. Grind ginger and garlic without water to coarse paste. Slit green chilly.

3. Heat oil in pan and temper with sombu, pattai, bay leaf, green chilly, curry leaves and garlic. Add onion and fry. Add ginger garlic paste and fry until all turns golden brown in color. Add tomato and coriander leaves. Fry until its soft and mushy. Add turmeric powder, chilly powder, coriander powder and water. Allow to boil. Add adai pieces and salt. Mix well, close the pan and cook until all blends well and thick consistency is attained. Serve hot with Idly /Dosa or puri.

Note:
1. Generally vada is made by frying channa dal in oil and then added to vada curry. Thats why we call it VADA curry. Usually left over vadai is utilized for the preparation.
2.To avoid oil I make ADAI out of dal. You can also just pressure cook, mash and then add.