Methi Vadai Curry / Vendhaya keerai vadai curry

Ingredients :

For Vadai :

1 Cup Fresh Methi leaves / Fenugreek leaves, chopped
1 1/2 Cup Channa Dal
1 Big Onion, Finely chopped
3 Green chillies, finely chopped
1/2 Tbsp Saunf
Salt to taste
Oil for frying

For Curry :

2 Tbsp Oil
1 Bay leaf
1 Tsp Saunf
2 Onions, Finely chopped
1 Big Tomato, finely chopped
1/2 Tbsp Ginger Garlic Paste
1 Tsp Garam Masala
1 Tsp Turmeric powder
1 Tbsp Chilli - Coriander powder
1/2 Cup Coconut paste
Salt to taste

Method :

Soak channa dal for 2 to 3 hrs.
Wash and grind coarsely. Add onion, green chillies, methi, saunf and salt to the channa dal.
Mix well, prepare like vadai and deep fry in a oil.
Remove and keep aside.

Heat 2 Tbsp oil in a kadai and add the bay leaf and saunf.
Add the chopped onions and fry till translucent.
Now add the ginger garlic paste followed by chopped tomatoes.
Cook till tomatoes turns mushy.
Add  the Turmeric powder, Garam masala, chilli- coriander powder and salt.
Mix well for a minute.
Meanwhile crumble the vadai and keep aside.
Add the crumbled vadai to the onion masala and mix well.
Add little water and cook for 3 minutes in medium flame.
Now add the coconut paste and mix well. Adjust salt and water, cook for another 2 minutes.
Once done, Garnish with coriander leaves and serve with hot idlis.

Linking this recipe with EP Series - Fenugreek and Green chillies