Chickpea Vada in Curry Leaves Curry

Soak chana dal & white chickpea for 7-8 hours until they are soft. You may add 2-3 tbsp of water to ease the process.

Take the ingredients for vada together in a mixer-grinder and grind into a coarse paste. Little of coarseness enhances the taste of the vadas.

Shallow fry the vada mixture taking one spoonful for one vada until they turn golden brown. Flame to be in medium.

For gravy,Grind fresh curry leaves washed and cleaned. Add water and strain through a tea strainer to collect the curry leaves juice. Instead of throwing away the remaining curry leaves from the strainer, you may add rice flour, salt and fry them into crispy fritters.

Crush garlic and ginger. Boil the potatoes and mash then in ½ cup of water.

In a wok add the spoonful of mustard oil for tempering and sautè the crushed ginger-garlic till they turn golden brown. Add black pepper powder and before it gets burn add the curry leaves juice and bring it to boil.

Once the curry leaves juice starts boiling add the mashed potato mixture and add 1 cup of water. When it boils add the vadas and keep boiling until the vadas are softly cooked in the gravy of curry leaves juice.

Once the Vadas are soft turn off the gas and serve hot with rice. A healthy treat for your family.