Vada Kuzhambu

Published under: Sambar

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

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.

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