Preparation Time : 45 minutes
Cooking Time : 40 minutes
Serving : 5 members
Vegetarianism is the new in thing at home . Not sure why but hubby dear eats his normal vegetarian meals as if he’s feasting over some thing scrumptious . Sorry to say , I am a pure carnivorous person and I cannot gulp anything with out a tiny bit of non – vegetarian on the table . To make things more interesting about vegetarianism for me , I am on an experimentation sphere to come up with new exciting vegetarian dishes . Made up my mind to make kofta gravy for dinner . Went into the kitchen and found out I had some left over steamed Vadai balls that were supposed to be used for lunch in the urundai kolambhu ( it’s a South Indian tangy dish with steamed dal koftas ) . Not wanting to waste these came up with an idea of using them for my kofta gravy for dinner . Breaking the myth of the tomato , onion gravy that I usually make . Came across a new combination gravy in the world wide net with light undertones of spice . Combined that gravy with these left over Vadai koftas and a new posh dish which was simple to make but drop dead impressive was born with a deep rich red colour . Served it with hot soft pulkas for dinner and our dinner turned into a gala dinner with hubby dear feasting even more with this terrific addition of flavour combo . The great carnivorous me finally felt a slight oomph of a vegetarian dish to gorge on .
Ingredients To grind For the Vadai
|bengal gram/Kadalai paruppu/Channa dhal||1 cup|
|ginger grated||a pinch|
Ingredients to mix with for the Vadai
|Onion||1 chopped ,|
|Curry leaves||1 strand chopped ,|
|Coriander leaves||1 teaspoon chopped|
Method for VADAI
- Soak the channa dhal for atleast 45minutes.
- Then strain the water from channa dhal.
- Add channa dhal,green chillies,ginger,salt and grind to a coarse paste.
- To the vadai batter add finely chopped onions,chopped curry leaves and chopped coriander leaves.
Roll into lemon size balls .
- Steam in an idli cooker / rice cooker for 8-10 minutes . Remove and keep aside
Ingredients for peanut gravy
|Oil||4 tablespoons + 3 tablespoons|
|Red bell pepper / red capsicum||1|
|Coriander seeds||2 tablespoons|
|Cumin seeds||1 teaspoon|
|Sesame seeds||2 tablespoons|
|Tamarind pulp||2 tablespoons|
|Ginger garlic paste||1 teaspoon|
|Condensed milk||1 1/2 tablespoon|
|Red chilli powder||1 teaspoon|
|Turmeric powder||1/4 teaspoon|
|Kasoori methi||1/4 teaspoon|
Method for gravy
- Apply three tablespoons of oil over the tomatoes and red bell pepper . Roast over a gas burner in medium heat for 5-7 minutes . Cool completely and peel the charred skin . Grind to the tomatoes and the red bell pepper seeds removed to a smooth paste .
- Dry roast sesame seeds , coriander seeds , cumin seeds and peanut seeds separately until a good aroma arise . Cool completely and together adding a little water to get a smooth paste .
- Keep aside .Heat 4 tablespoons of oil in a pan . Add the tomato + red bell pepper paste , salt , kasoori methi , red chilli powder and turmeric powder . Cook in medium heat until oil floats on top .
- Add the dry roasted ground paste ( peanut + other ingredients ) . Mix well and cook for ten minutes covered in low flame adding water ( about one small cup ) to the right desired consistency . Keep stirring occasionally in between .
- Top with condensed milk , tamarind pulp and milk . Mix well . Check seasoning and adjust .
- Drop the steamed vadai koftas into the gravy . Cook further in low heat for another five minutes tossing each Vadai kofta gently making sure not to break them . serve hot with roti , naan , pulkas , chapathis or any type of pulaos .