Vada Kari

Ingredients:
Small onions - 1 cup (peeled and chopped finely)
Green chilies - 3 (slit)
Big tomato - 1 (diced)
Curry leaves - 2 sprigs
Coriander leaves - a handful (roughly chopped)
Mustard seeds - 1 tbsp
Cinnamon sticks - 1 inch piece
Cloves - 4
Poppy seeds - 1 tsp
Bay leaves - 2 (torn in half)
Kuzhambu milagai thool - 2 tsbp (or according to taste)
or
Chili powder and coriander powder - 2 tsp each
Garam masala - 1/2 taste
Turmeric powder - 1/2 tsp
Salt to taste
Oil as required

Grind together:
Channa dhal - 1/2 cup (soaked atleast for 2 hours. Soak overnight if making for breakfast)
Fennel seeds/Saunf - 1 tsp
Ginger-garlic paste - 2 tsp
Salt - 1 tsp

Method of preparation:
1. Grind the soaked channa dhal along with saunf, ginger-garlic paste and some salt.
2. Make medium sized vadas and deep fry on low flame till they just change color. Do not make them golden brown. Remove onto an absorbent paper and crumble them when cool.
3. Heat 2 tbsp oil in a wok.
4. Add the mustard seeds, poppy seeds, cinnamon, bay leaves and cloves and saute till they change color.
5. Add onions, green chilies and curry leaves and saute till the onions turn golden brown.
6. Add the tomatoes and cook covered on sim till they turn pulpy.
7. Now add the kuzhambu milagai thool, turmeric powder, garam masala powder and salt to taste and saute for a few minutes.
8. Add about 3 cups water and cook covered till it reduces a little.
9. Now add the crumbled vada and mix well. Cook covered till the mixture becomes a thick gravy.
10. Add the coriander leaves and remove from fire.
11. Serve hot with idli or dosa.

Happy cooking :)