Preperation time: 45 min (minus urad dal soaking time) | Cooking time: 30 min
Kerala is a small state with 14 districts and each district has its own style of cooking. Some dishes have the same names but the preparations differ.This particular dish is a speciality of Thiruvanthapuram. I learnt this recipe from my mother-in-law who is from the same place.
Coriander powder-1 1/2tsp
Salt to taste
Coconut oil or Sunflower oil-2tbsp
Salt to taste
Oil for frying
For the vada soak the urad dal for 3 to 4 hours. Drain the water completely and grind it along with salt and chilli powder. The mixture need not be very smooth. Heat oil in a vessel and drop small bulbs of the mixture. Drain the vadas on to a kitchen towel. Keep it aside.
For the curry, cut potatoes and onions to medium size cubes. Heat oil in a vessel and add some curry leaves, potatoes & onions and saute for 5 minutes. Add all the masalas and fry for about 10 minutes. Now add salt and water and let it cook. Once a thick gravy is formed add the coconut milk and bring it to boil. Add the vadas at this stage. (Important: Make sure there is enough gravy because the vadas will absorb it)
For seasoning, take a pan, add oil and once its hot add the mustard seeds. When the seeds splutter add the red chillies and curry leaves. Add this to the gravy.
Note: The amount of the coconut milk & the spices can be adjusted as per individual tastes.