Vadacurry

Preparation Method

Soak 1 cup of Bengalgram with water, Drain it  and coarsely make a batter with green and dry chillies, gingergarlic flakes or 1/2 spoon of gingergarlic paste, few aniseeds, salt.

Add some chopped coriander leaves and fry it as small vadas, keep it aside.

Then 

make a paste of 1/4 cup coconut with few aniseeds.

keep chopped onion, green chilly, cinnamon, cloves, cardomom, bayleaves 

turmeric powder, 1 spoon of chilly powder, 2 spoons of dhaniya powder, 1/2 spoon of garam masala powder aside.

Heat some oil in Kadaai, season  whole garammasala's , add in onions and chilly, saute well with 1 spoon of ginger garlic paste.

Once onion sauted well, add in tomato and coriander leaves, saute well.

Add in all powders , saute and add required salt and water, close with lid and boil till raw smell goes.

Then add in coconut paste, vadas, mix and close for 2 mts to boil.

Sprinkle coriander leaves and off the stove.

Serves with Aapam, Dosa, pulao,...

When cooled , the curry becomes thick since the vada absorbs the liquid, in that case add some hot water .