Explore the beauty of Singara Chennai along with its ravishing food culture and to start with stop by a kai yendhi bhavan and order for a set dosa with vada curry.. Spend less than fifty rupees and make a visit to heaven..Never forget to choose a rainy night to give your adventurous nerve a real thrill of it...
Take a cup of chana dal and soak it in water for about twenty minutes to half an hour. After a while, strain the water and add the soaked chana dal to a blender and throw in the measured quantities of dried red chili, fennel seeds and garlic pods along with the required salt and blitz for two to three pulses and make a thick coarse paste out of it and keep aside.
Heat a kadai and pour in the required amount of cooking oil and when the oil is heated up, take a small portion like that of a lemon and place in over your left palm. Flatten it with the right palm and topple it over the oil in the kadai. Similarly make three or four patties depending upon the size of the kadai and fry them in medium high flame. Do not fry them completely and just remove it from the oil, just one stage before it is fully fried. Make all the vadas alike and place it over a plate. When it cools down, crumble them partially and keep aside.
Heat a skillet and tip in a little oil and just after a second scatter some fennel seeds followed by bay leaf, cinnamon and cloves. When it becomes fragrant, add one or two slit green chilies along with some curry leaves. Plop in a tablespoon of ginger garlic paste and and just saute it. Drizzle some mint leaves and coriander leaves and wait for a minute to become aromatic.
Now add the chopped onion and when it becomes translucent, flunk in the chopped tomato with a nice stir. When it is crushed, sprinkle in the required salt and add the measured quantites of turmeric powder, chili powder, coriander powder and sambhar powder. Finally add in the fennel powder for added flavor. Splash in a little water to blend it altogether and when the mixture becomes mushy, add the crumbly vada into the skillet and stir in.
Add a little more water at this stage and stir for a while. Pop the lid on and lower the flame. Let it get cooked for a while. Just after ten to twelve minutes approximately, you will sense the aroma of the final outcome. Now open the lid and you can see the oil separating at the sides. Scatter some lush green coriander leaves and curry leaves and turn off the flame. The lip-smacking rottukadai vadacurry is ready
Serving Size 1
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.