Vadai Curry

Ingredients:
Bengal gram dhal - 1 cup;
Onions - 2(finely chopped);
Onions - 4 (cut into long thin slices);
Garlic - 2( separate the pods and peel);
Tomatoes - 4 0r 5;
Cashewnuts - 10 or 15;
Turmeric powder - 1/2 tsp;
Sugar - 1 tsp;
Salt to taste.

For Grinding:
Onion - 1;
Red chillies - 5;
Green chillies - 4;
Ginger - 1/2 inch piece;
Garlic - 5 flakes( finely chopped);
Cardamom - 2;
Cloves - 3;
Chutney gram - 1 tbsp;
Aniseed - 1/2 tsp.



Preparation:

• Wash and soak the dhal for atleast two hours. Drain and grind it coarsely with enough salt.
• Mix the finely chopped onions.
• Heat oil in a pan, and drop the dough into small rounds and deep fry.
• Remove the vadas when it turns into golden brown ( do not fry the vadas to deep brown) and keep it aside.

For the gravy:

• Blanch the tomatoes in hot water, remove the skin and make it into a smooth paste.
• Heat 3 tbsps of oil in a pan and fry the garlic and the onion.
• When it turns to golden brown in colour, add the ground mixture, and fry it till the oil separates from it.
• Now add the tomato puree and fry till a good smell comes out.
• Add three cups of water with turmeric powder, and enough salt and sugar.
• When the water starts boiling add the fried vadas and let it boil for a few minutes.
• If the water is not sufficient, add little more water, otherwise the vadas absorb the water and the gravy becomes very thick.
• When the gravy is thick and is of flowing consistency, remove from fire.
• Convert into the serving bowl.
• Add the cashewnuts soaked in water( the taste would be different);
• Garnish with finely chopped coriander.