This recipe was on my to do list for quite some time. Whenever I make Masala Vada i think of saving some to make this delicious curry which my mom used to make quite often. This Diwali I made sure to make some extra vada and save them for next day to prepare this tangy and sweet dish. Finally I made this curry.
For day 2 under " Cooking for one", am here to give you the recipe for Vadala Pulusu which is prepared mostly in Andhra, Southern part of India. This dish goes well with steamed rice or Naan, roti or parata. Here goes the recipe......
Ingredients:
Masala Vada 4
Small onion 1
Small Tomato 1
Tamarind pulp 1/2 spoon
Turmeric powder 1/4 spoon
Salt to taste
Chili powder 1/2 spoon
Curry leaf 3
Mustard and Cumin seeds 1/4 spoon
Fenugreek seeds 4
Jaggery 1 spoon (grated)
Chopped cilantro 1 spoon
Preparation:
Heat oil in a sauce pan or flat pan.
Add Mustard seeds and cumin seeds.
Once the mustard seeds crackle add curry leaves, fenugreek seeds.
Saute for few seconds and add chopped onions.
Cook till the onions turn golden brown.
Add chopped tomatoes, chili powder, salt and turmeric powder.
Cook till the tomatoes are soft.
Now add Tamarind pulp, jaggery and 1 cup water.
Mix well and bring it to boil.
Now add prepared masala vada and cook for another 5 to 7 minutes.
Switch off stove and garnish with chopped cilantro.
Serve hot with steamed rice or with any Indian bread.
Check to see what my fellow bloggers are cooking for BM 70
For day 2 under " Cooking for one", am here to give you the recipe for Vadala Pulusu which is prepared mostly in Andhra, Southern part of India. This dish goes well with steamed rice or Naan, roti or parata. Here goes the recipe......
Ingredients:
Masala Vada 4
Small onion 1
Small Tomato 1
Tamarind pulp 1/2 spoon
Turmeric powder 1/4 spoon
Salt to taste
Chili powder 1/2 spoon
Curry leaf 3
Mustard and Cumin seeds 1/4 spoon
Fenugreek seeds 4
Jaggery 1 spoon (grated)
Chopped cilantro 1 spoon
Preparation:
Heat oil in a sauce pan or flat pan.
Add Mustard seeds and cumin seeds.
Once the mustard seeds crackle add curry leaves, fenugreek seeds.
Saute for few seconds and add chopped onions.
Cook till the onions turn golden brown.
Add chopped tomatoes, chili powder, salt and turmeric powder.
Cook till the tomatoes are soft.
Now add Tamarind pulp, jaggery and 1 cup water.
Mix well and bring it to boil.
Now add prepared masala vada and cook for another 5 to 7 minutes.
Switch off stove and garnish with chopped cilantro.
Serve hot with steamed rice or with any Indian bread.
Check to see what my fellow bloggers are cooking for BM 70
6 comments:
I love this vada curry and is a great way to use up those leftover vadas.
Omg, this vadala pulusu looks like my kind of dish, loving it.
The vada curry looks so inviting.
Good one. I make this only with leftover vadas:)
Ah I have read about this version being done, never tried it in a tangy sauce..good one sushma
a great combination for sure!
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