Vada Kuzhambu Recipe

Ingredients:
Toor Dal - 1/2 cup
Kabuli Channa - 1/2 cup
Black eyed Kidney Beans - 1/2 cup
Garlic - 4 flakes
Aniseeds - 1/2 tsp
Red Chillies - 4
Green Chillies - 4
Onion - 1 cup, finely chopped
Tomato - 1/2 cup, finely chopped
Chilli Powder - 1 tsp
Coriander Powder - 1 tsp
Turmeric Powder - 1 tsp
Salt - to taste
Oil as required

For Seasoning:
Mustard Seeds - 1 tsp
Cloves - 2
Cinnamon - 1 small piece
Aniseed - 1/2 tsp
Cardamom - 2
Bay Leaves - few
Curry Leaves - few

Method:
1. Soak toor dal, kabuli channa and kidney beans for a day.
2. Grind with garlic, aniseeds, red chillies, green chillies and salt to a coarse paste without adding water.
3. Spread on idli plates and steam cook in the idli cooker for 15-20 minutes.
4. When done, cool the paste to room temperature and break into small pieces.
5. Keep aside.
6. In a kadai, add 4 tsp of oil.
7. Fry the seasonings.
8. Add and fry onion and then tomato.
9. Add the chilli, coriander, jeera and turmeric powders and salt and fry.
10. Add 1/2 cup water. Boil till the raw flavour is gone.
11. Mix the cooked dal paste and saute together for a few minutes.
12. Serve hot with idli, dosa or idiappam.