For vadai:
Tur dhal - ¼ cup
Gram dhal - ¼ cup
Wash well, drain & grind to a coarse paste with
Garlic - 5,6 petals
Saunf - ½ tsp ( more is optional)
Green chillies - 2,3
Red chillies - 2,3
Salt
Oil - to deep fry vadas
For gravy:
Tomatoes - ½ kg
Tamarind paste - 1 tsp
Red chilli powder - 2 tsp
Dhaniya powder - 1 tsp
Salt, haldi
Onions - 2 – chop
Green chillies - 2
Cocunut - ½ - 1 cup
To temper:
Oil - 2 tbsp
Mustard seeds - 1 tsp
Urad dhal - 2 tsp
Curry leaves - few
For vadais:
Soak dhals for 2 hrs & drain.
Add other ingredients & grind coarse.
Make small vadais & deep fry.
Do not make them crisp, remove when ¾ done so that they will soak better.
Drop them hot in water so that excess oil will be removed.
For gravy:
Boil tomatoes & make a pulp.
Take 1 cup of milk from coconut by adding warm water.
Heat oil in a kadai, temper as given & add onions & green chillies.
When they are well fried, add tomato pulp mixed with tamarind paste.
Add the necessary amount of water, salt & boil.
When the raw smell of tomatoes is gone, add coconut milk, simmer & remove.
Add the vadais just before serving.