Curd curry

Name: Curd curry
Cuisine: Indian
Ingredients: For vada-; 100 grams urad dal; 25 grams Bengal gram Dal; 6 green chillies; 1 tablespoon Crushed ginger garlic paste; 1 big onion finely chopped; to taste Salt; as required Curry and coriander leaves; For curd curry-; 1/2 litre curd; 1 onion finely chopped; 1 tomato finely chopped; 20 green chillies chopped finely; 5 red chillies; 2 inches ginger; 2 tablespoons raw rice; 2 tablespoons toor dal; 2 Solid asafoetida, peanut size; 1 tsp Mustard for seasoning; 1 tablespoon turmeric powder; 100 ml cooking oil

Anandhi Suresh @cook_20540176

Best dish for rice and roti
Have to do vada separately
#rainbowweek7

Anandhi Suresh @cook_20540176

Best dish for rice and roti
Have to do vada separately
#rainbowweek7

Saved

Ingredients

Forvada-
100 gramsurad dal
25 gramsBengal gram Dal
6green chillies
1 tablespoonCrushed ginger garlic paste
1big onion finely chopped
to tasteSalt
as requiredCurry and coriander leaves
Forcurd curry-
1/2 litrecurd
1onion finely chopped
1tomato finely chopped
20green chillies chopped finely
5red chillies
2 inchesginger
2 tablespoonsraw rice
2 tablespoonstoor dal
2Solid asafoetida, peanut size
1 tspMustard for seasoning
1 tablespoonturmeric powder
100 mlcooking oil

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Steps

1

Soak both the Dal for 1 hour and then strain water. Grind it with green chilli to a coarse mixture and add ginger garlic paste onion curry and coriander leaves and salt to make a vada batter. Pour oil in a pan once it gets heated make vada.
2

Take a pan add little oil fry solid asafoetida, ginger, green chilli and mix it with dal and rice, make a fine paste in a mixer jar.
3

Take a pan add oil to it seasoning it with mustard then add red chilli, onion, tomato, curry leaves, turmeric powder and fry for five minutes then add grinding paste with 500 ml water, salt, mix and allow to boil for 10 minutes, then add beaten curd to it and again allow to boil for 5 minutes and turn off the stove.
4

After five minutes add vada to it and allow to soak for 1/2 an hour, then it is ready to serve.