Vada/Vadai Curry/Kuzhambu is a curry that goes well with idli/dosa. Also can be used for rice. The method I have followed here is a simpler version of doing vada curry with channa dhal and without any deep frying.
Channa Dhal/kadalai paruppu/kadale bele - 1 cup
Onion - 2 medium
Tomato - 2 or 3
Sambar powder - 1 1/2 tbsp
Turmeric powder - 1/2 tsp
Curry leaves - few
Cilantro - few chopped
Fennel seeds - 1 tbsp
Ginger garlic paste - 1 tbsp
Spices - cardamom,clove,cinnamon,jeera
Salt as needed
oil - 2 tbsp
To make vadas :-
option 1 - Wash and soak channa dhal for 1 hour drain water from dhal and make a rough paste adding fennel seeds in a mixer. Make small balls and flatten and fry in oil till light brown only ( not deep fry or it will be very crispier).
option 2 - Wash and soak channa dhal for one hour. Grind channa dhal and fennel seeds to a smooth paste with little water...add salt..heat tawa and pour this paste and spread like thick dosas...cook both sides till brown..remove and make small pieces...set aside.
I have followed option 2 in this recipe.
In a pressure pan heat oil and add the spices + onion.curry leaves...fry till brown...next add ginger garlic paste and saute...now add tomatoes and mash and cook very well...add the powders and the crushed pieces from option 1 or option 2..add enough water and salt and cook for few minutes..if making vadas by option 2 then cover the lid of the pan and cook till one whistle...garnish with cilantro leaves...this is good for idli/dosa/ and also chapathi and rice.