To start preparing the curry recipe Masala Vada/ Chana from Vada Curry, wash carefully and immerse Chana from 2 hours.
Once the Dal is soaked, coarsely ground with the ingredients to prepare red chilli pepper, curry leaves, fennel seeds and salt. Just sprinkle with water during the grinding, the Masala Vada batter should be thick.
Spoon the Masala batter goes on IDLI and steam plates is exactly how we cook idlifies. Or you can fry the batter goes to a panyrayaram pan with a little oil until it is golden and crunchy. The next gives a delicious flavor to the curry Masala goes.
Make sure to season oil as you fry the go to the Paniyaram pan.
In the meantime, we can start making curry. Heat the oil in a pan on the heavy bottom on medium flame, add whole black pepper, carnation nails, cinnamon, bay leaf, green chilli pepper, curry leaves, ginger, garlic and onions. Make sure to remove a few seeds from the green chilli if you want to make it less spicy.
Once the onion becomes golden, add the tomato puree and all the masala powders: turmeric powder, red chilli powder, coriander powder, chilli powder and salt. Let it cook for 2-3 minutes until the Masala curry reaches a strong boiling.
Add the water requested and let the Masala Curry cook for a few minutes. Once the Masala is cooked, let the Masala fall into the curry mixture.
Cover it with a lid and cook the Masala curry go to an medium flame. The Masala curry will be absorbed all the water and become thick. This will take about 5-7 minutes.
Finally add chopped mint leaves and mix Masala’s curry and serve.
Serve Masala Vada Curry together with Tawa Paratha, Palak Raita and Satvik Carrot Sprout Salad for a meal on weekdays. You can also serve this curry together with ghi roasted dose or a kornataka style dosa recipe
