Food can be stored and consumed the next day. But that is really boring!!! This is something that is re cycled. A wonderful side for Idly and Dosai.
What you need:
The history of this dish is very funny. There is a vadai named Aamai Vadai/ Masala Vadai. Aamai means turtle. Why the vadai called so, because the outer crust of the vadai is that hard and similar to that of a Turtle's shell.
So the hotels that made these vadais, when in excess, they stored the vadais in a big mortar and pestle made of stone. They then broke the vadais and mixed them with a masala. The vadais would absorb the masala and would turn soft and juicy!!!
What you need:
- Channa dal - 1 cup (soaked for about an hour)
- Dry Red Chilies - 4
- Saunf/ Fennel Seeds - 1 tsp
- Onion - 2 finely chopped
- Tomatoes - 2 finely chopped
- Green Chilies - 2 slit lengthwise
- Turmeric powder - 1/2 tsp
- Dhaniya Powder - 2 tsp
- Red Chilli Powder - 1 tsp
- Ginger Garlic Paste - 2 tsp
- Cinnamon - 1/2" stick
- Cloves - 4
- Bay leaf - 1
- Curry leaves - a bunch
- Oil - 5 tsp
- Coriander Leaves - a bunch
- Soak channal dal for about an hour. Drain the water and add dry red chilies, saunf and grind it to a coarse paste. Add very little water.
- Make small patties and steam these in idly pans for about 10 - 15 minutes.
- Once steamed, deep fry the patties and break them into irregular pieces and keep aside.
- In a pan, heat oil. Add cinnamon, cloves, bay leaf, green chilies, curry leaves and toss for a few minutes.
- Add onions, fry them until they turn transparent. Add ginger garlic paste and fry.
- Now add the tomatoes and fry them until the mixture turns mushy.
- Add turmeric powder, dhaniya powder, red chilly powder, salt and fry until the raw smell leaves.
- Add 2 cups of water and bring the mixture to a boil.
- Chop the coriander leaves and add to the mixture.
- Finally add the broken vadais and boil them for about 5 minutes.
- Smash the vadais a bit and the mixture should come together and thick.
- Serve hot with Idly/ Dosa
Njoy with your loved ones...