Vadai curry recipe

INGREDIENTS:

1. Chopped Onion - 1 large
2. Chopped Tomato - 2 large
3. Chopped green chili - 3 or to your spice tolerance
4. Ginger garlic paste - 1 tablespoon (tbsp.)
5. Chili powder - 1 teaspoon (tsp.)
6. Coriander powder - 2 teaspoon (tsp.)
7. Cumin powder - 1/2 teaspoon (tsp.)
8. Turmeric powder - 1/2 teaspoon (tsp.)
9. Chopped Coriander leaf - little for garnish
10. Chopped mint leaf - little for garnish
11. Salt - as needed
12. -- For Tempering --
    1. Cinnamon piece - 1 inch
    2. Bay leaf - 2
    3. Cardamom - 4
    4. Cloves - 4
    5. Curry leaves - 1 sprig
    6. Oil - 2 tablespoon (from left over oil after making vadai if available)
13. -- For Grinding To make vadai--
    1. Soaked split bengal gram - 1 cup
    2. Fennel seed - 1 1/2 teaspoon (tsp.)
    3. Dry chili - 2 large
    4. Salt - as needed.

PREPARATION:

1. Grind all the ingredient under "-- For Grinding --" without add any water, check for salt and keep it aside. Make small vadai out of this dough. drain excess oil from vadai's and keep it aside.
2. In the pan heat oil, add onions and sauté them until they turn translucent (golden brown).
3. Now add ginger garlic paste and sauté until the raw smell is gone.
4. Now add tomato, green chili and sauté for 2 to 3 minutes or until they become mushy.
5. Now add chili powder, coriander powder, cumin powder, turmeric powder and sauté them.
6. Now add 1 cup of water and bring to boil and cook well until the raw smell is gone.
7. Now add the vadai's (broken into small pieces). Simmer and cook for 2 to 3 minutes.
8. Garnish with coriander, mint leaves and serve.

NOTES:

1. Serve hot along with idli, dosai or appam.