To make Vada Curry, firstly the chana dal and rice need to be soaked together for a few hours.
To begin the process, the soaked rice and dal need to be ground together into a coarse paste. Next, the ingredients such as medium chopped onions, finely chopped green chillies, chopped ginger, saunf, salt, and curry leaves need to be added to the coarse mixture. Now, you need to make small, round vadas and deep fry them in batches in heated oil until they turn nice and golden brown. Make sure to fry them on medium heat and not high heat or only the outer layer will get cooked, leave the inner mixture uncooked.
Keep the vadas aside.
To make the curry, add green chillies, onion, cloves, and cinnamon to heated oil before adding onions and frying them. Ginger garlic paste goes in next, which needs to be fried until the raw smell disappears. make small round vadas and deep-fry.
Now, add the garam masala, red chilli powder, haldi, jeera powder, and dhaniya powder to be fried for 1 minute. The tomato pieces go in next which need to be cooked until the pieces become soft, so for about 2 minutes. Salt, 50 ml water, and coconut milk goes in next, which needs to be simmered until the gravy begins to boil. This is the time to add the vadas and allow the mixture to simmer further for about 3-4 minutes.
Once the gravy becomes thick and the vadas have absorbed the gravy’s rich taste, remove from the heat and garnish with chopped coriander leaves. Enjoy Vada Curry with idlis, dosas and rice.