Coconut milk vadai curry recipe

Let see how to cook authentic Tamil recipe Coconut milk vadai curry recipe with step by step instructions.

By
Tamil Cuisine  -  VegetarianKuzhambu (entree)
Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Split Bengal gram - 1 cup
  2. Coconut milk - 1 cup
  3. Finely chopped onions - 2
  4. Finely chopped tomatoes - 2
  5. Chili powder – 1 teaspoon (tsp)
  6. Coriander powder - 1 teaspoon (tsp)
  7. Turmeric powder - 1/2 teaspoon (tsp)
  8. Oil - 4 tablespoon (tbsp) or as required
  9. Salt - to taste
  10. -- TO GRIND TO PASTE --
    1. Ginger - 1 inch
    2. Garlic - 8 cloves
    3. Fennel seeds - 1 teaspoon (tsp)
    4. Dried chili - 3
    5. Cinnamon - 1
    6. Cardamom - 1
    7. Cloves - 1

PREPARATION:

  1. Soak bengal gram for 1 hour in water. Drain and grind them into a coarse paste.
  2. Grind ginger, garlic, fennel seeds, dried chili, cinnamon, cardamom, cloves into fine paste by adding water.
  3. Add 1 table spoon of the ground paste to the coursed bengal gram. Make vadai with them. Break the vadai into small coarse pieces.
  4. In a  pan heat oil add onions and cook until they turn light golden brown.
  5. Now add the cut tomatoes and cook until oil separates.
  6. Now add chili powder, coriander powder, turmeric powder and cook (sauté) well until oil separates.
  7. Now add the ground paste and cook until oil separates.
  8. Now add the coconut milk and bring to boil. Now add the vadai, salt to taste.
  9. Simmer and cook until the right curry consistency is reached.
  10. Remove and serve.

NOTES:

  1. Serve this with dosai, idli.



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