CHETTINAD VADAI CURRY

U need:
For the vadai:
Channa dal(bengal gram): 3/4 th cup
pepper corns: 1/2 tsp
jeera: 1 tsp
coconut scraping: 1 tsp
salt to taste
curry leaves: 2 tsp
oil to deep fry

For the gravy:
small onions: 1 cup peeled and chopped roughly
green chillies: 3 slit to fine slices
tomatoes: 3 medium sized choped fine
garlic: 3 pods peeled and pounded coarsely
turmeric powder: 1 tsp
dhaniya jeera powder: 1 tabslp
saunf:1 tsp
mustard seeds: 1 tsp
chilli powder: 1 tsp
oil: 2 tablsp
curry leaves: 1 tsp chopped
salt to taste

Method:
For the vadai: Soak channa dal for 20 mins  in warm water.Drain and grind to a semi coarse paste with peppercorns,curry leaves,salt,jeera and coconut scraping. Transfer to a bowl.Heat oil in a frying pan. With a  big spoon scoop some of the paste and put in hot oil.In one batch you can fry 6 to 8 vadais. Cook till vadais are golden brown.Drain excess oil and put the vadais on a kitchen tissue.
Gravy:
1. Heat oil in a frying pan.Add saunf,mustard seeds and saute for a sec. Add pounded garlic and stir further,add slit green chillies and the chopped small onions.Continue stirring till the onions are translucent.Add curry leaves.
2. Now add chopped tomatoes and cook further till the tomatoes are mashed well.Add turmeric powder,dhaniya jeera powder,chilli powder and curry leaves.Add 2 tablsp water and continue stirring.Now add salt and 1&14 cup water. Simmer for few mins.
3. Cut the vadais into two pieces and gently add to the simmering gravy. Simmer for few mins.
4. Transfer the vadai curry to a serving bowl.Garnish with chopped coriander leaves and serve with dosas,sevai,idlis  or even rotis.

Note: This Chettinad dish tastes best with dosas. Garlic is a very important ingredient in chettinad cuisine. If you want you can reduce the garlic to 1 pod just as a flavouring. You can adjust the green chillies according to your taste.But remember Chettinad food is spicy and yummy if cooked as per their recipe. 
Bonn!!!!Appetite!!!!!!!!