Now you might wonder which restaurant this was! All I can tell you that it is a very reputed one around here yet he got such a food! And when I meant spicy, it was extremely spicy even for a spice lover!!
A dejected Mister went back home and couldn't help but feel annoyed and disappointed. So what does the lady of the house do?She makes Kal Dosai and Vadakari as a surprise dinner later that week and Mister is truly happy. He promptly clears up the huge bowl along with the kids who are loving the dish as much as he did! The lady hardly got to taste it.
He praises her that it is the best Vadakari he has ever eaten and that it should feature more often in the menu at home!! And the praise skyrockets when she tells him the dish is low cal too!!
What she did not tell him is that she also made it for Blogging Marathon #46, week 4, Day 2 under the theme - Combo dishes.
And the kal dosai looked exactly like how it was served in that restaurant - with a little onion and coriander leaves on top....
Vadacurry is generally said to be prepared to use up the left over masal vada - deep fried dal frittes, but now a days masal vadai is being made just to prepare this dish. To make a low cal and guilt free side, the fritters are steamed here instead of following the deep fried version.
For a low cal and tasty version of Vadacurry you need:
For the vada
Channa dal -1 cup
Fennel seeds/Saunf - 1 teaspoon
Red chili-2 broken
Salt to taste
For the gravy
Tomatoes- 3 large
Garlic -2 pods, chopped
Bay leaf- 1
Fennel seeds- 1/2 teaspoon
Cinnamon-1" piece, broken
Curry leaves- a few
Coriander powder- 1 teaspoon
Chili powder- 1 teaspoon
Turmeric powder- a large pinch
Salt to taste
First let us prepare the vada...
Soak the channa dal for half an hour. Drain and transfer it into a mixie jar and grind it along with fennel and red chilies. Add salt. The paste should be coarse and not smooth.Do not add water while grinding.If needed just sprinkle a little water.
Shape into small logs and steam in a steamer for 10 minutes. Remove from steamer and keep aside.
Blanch the tomatoes , peel and puree. Keep aside.
Heat oil in a pan and add the fennel, bay leaf and cinnamon. When the fennel sizzles,add the onion, garlic and curry leaves and leaves. Saute till the onion is soft. Add the tomato puree, turmeric powder, coriander powder, chili powder and mix to combine.
Add salt and about 2 cups of water and bring to boil. Add the steamed vadas and let it cook for a while.As the mixture simmers, the vada will break down as they break down in the tomato based gravy. Else break them down gently with a ladle.The mixture will thicken. Remove from heat when the desired consistency is reached.
Serve with Set dosai / Kal dosai
- This is a great side for set / kal dosai
- The consistency depends on how you like it- watery / thick. I made mine nice and thick.
- It thicken on standing. Add more water and simmer it that happens.
- You can make the vada before hand and refrigerate it. Let it come to room temperature and then cook it with the gravy.
- If you want to make it the original way, deep fry the lentil fritters and then add to the gravy.