Ingredients
2 Potato(cubed)
1 small Onion (sliced)
½ cup urad dal
1 tsp mustard seeds
2 Green chili
2 Dry red chili
1 tsp Ginger
1 tsp Garlic
Few Curry leaves
½ turmeric Powder
2 tsp Coriander powder
1 ½ tsp Chili powder
3/4 tsp Garam masala
½ tsp Fennel seed powder
1 ½ Cup Thin coconut milk
1 Cup Thick Coconut milk
Coconut Oil
Salt
Directions
Soak urad dal for 2hours (min). Drain completely and grind to a fine paste (use very little water if needed).Add salt and make small balls , press it on your palms to give it a shape and crisp fry in hot oil until golden colour.
For making gravy
Heat a little coconut oil in a pan and splutter mustard seeds, and also add dry chilly, curry leaves and onion in it. When the onion turns golden, put potato and green chilly and continue sautig it. Add turmeric powder, chilly powder, coriander powder, fennel powder, garam masala and salt. Saute until raw smell is gone. Add thin coconut milk and cover cook for around 15-20 minutes or until the potato is cooked. Switch off the flame and add thick coconut milk and vadas into the curry and keep it for some time to allow Vada to absorb some gravy. Serve with rice/chapatti or even idyappam.
