Masala vadai curry and chapathi - white kurma:
Good, tasty, easy to realize.
Ingredients
4
1) For Masala Vadai curry:
2) Chappathi - White Kurma:
Chappathi:
Kurma:
Preparation
Preparation15 min
Cook time25 min
- 1) Grind the grated coconut, 1/2 tsp fennel seeds, poppy seeds in to a fine paste and keep it aside. In a kadai, heat oil, splutter the fennel seeds, add the onions, green chilly and curry leaves. Saute till the onions turn transparent.
- Add the Ginger-garlic paste and saute a minute. Now, add the tomatoes and saute till they get mashed. Put the turmeric powder, red chilly powder, coriander powder, salt and saute till the raw smell goes.
- Add the coconut paste and saute for 2mins till the oil floats. Add the tamarind juice and enough water for the curry and let it boil. After 15 mins, when the curry little thickens, adjust taste and add the masala vadas and simmer for 5mins. Garnish with cilantro.
- 2) Chappathi: Mix together the flour, salt and add water little by little and knead in to a soft dough and keep aside for 1/2 an hr to 1 hour.Heat a tsp oil in tawa. Take small balls of the dough and press in to a circular chappatis and place on the tawa. Cook both the sides till done.
- White Kurma:Crush the fennel seeds, cinnamon, cloves, cardomom in to fine powder and keep aside. In a kadai, saute the green chillies, poppy seeds, coconut with a tsp of oil. Cool and grind in to a fine paste. In a kadai, heat oil and add the crushed spices and then add the onions, garlic and curry leaves and saute a minute.
- Add the tomatoes and saute till they get mashed. Now add the turmeric powder and salt and saute till the raw smell goes. Now add the ground coconut-chilly paste and saute till the oil floats.
- When the potatoes are cooked well, check taste and boil till the curry consistency and garnish with cilantro.
