Thursday, December 20, 2012


This is one of the famous side dish for Idli in Tamil Nadu. But this is the first time I tried and it came out good. Its steam cooked version.


Split channa dal/Kadalai Parrupu
½ cup
Onion chopped
1 cup
Tomato chopped
½ cup
1 inch
Fennel seeds
1 tsp
Bay leaves
Dry red chili
Red chili powder
1 tsp
Turmeric powder
½ tsp
Coriander powder
1 tsp
Coconut milk
3 Tbsp
a pinch
Garlic pods
½ inch
Curry leaves
Coriander chopped


  1. Soak dal for 2-3 hrs. Drain the water and grind to course paste with fennel seeds, garlic, ginger, asafetida, dry red chili and little salt.
  2. Make small lemon size balls and steam cook for 12- 15 minutes or until it cooks.
  3. Heat oil in a kadai splutters bay leaves, clove and cinnamon. Add onion and curry leaves sauté until soft.
  4. Now add tomato and cook until it turns mushy. Add turmeric powder, chili powder and coriander powder cook this with enough water.
  5. Once the vada balls are cooked take them out and crush them. Heat oil in a pan and add the crushed vada’s and roast for few minutes.
  6. Now add this to the gravy and cook for few more minutes. Once you add the vada the gravy will starts to thicken. In this stage check for salt and add coconut milk cook for few more minutes.
  7. Sprinkle some coriander leaves and turn off the stove.Serve with Idli.

Tips:  Don’t add water for grinding If needed sprinkle few drops. This gravy will turn thick once you add vada so add enough water before if not add boiling water when checking for salt.



Divya Pramil said...

thanks for linking this yummilicious vadakari to our event..Happy to follow your new space..Looks like you have some delicious recipes here :)
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manju said...

Thanks for following my blog..