Ingredients:

• 15 – Channa dal vada
• 2 – Onions
• 4 – Green chillies
• 2 tsp – thick Tamarind paste
• 1 tbsp – Jaggery powder
• 1/2 tsp – coriander
• 1/4 tsp – Fenugreek seeds
• Tomato puree from 1 Tomato
• 1/2 tsp – Mustard Seeds
• 1 tsp – Red Chilli powder
• 1 tsp – coriander powder
• 1 tbsp – oil
• 2 pinches – Turmeric
• 15 – Curry leaves
• 1 tbsp – Coriander leaves
• A pinch – Turmeric
• Salt as required
• A pinch – Asafoetida

Method:

1. Heat oil, add mustard seeds, asafoetida, curry leaves and fry till the seeds splutter.
2. Add fenugreek seeds, onion, green chillies and fry till the onions and fenugreek seeds become light brown.
3. Add tomato puree, coriander powder, turmeric, red chilli powder and salt, mix well and cook for 2 – 3min.
4. Add tamarind paste along with 1 cup of boiling water, and let it boil for 2-3 minutes.
5. Now drop vada into gravy (pulusu), simmer for 3 mins so that the gravy becomes a bit thick.
6. Add jaggery powder now, stir well and keep it for 1 minute.
7. Sprinkle coriander leaves and remove from fire.
8. The gravy is made thicker by adding a tsp of rice powder mixed with little amount of water before removing from fire.

Recipe courtesy of Uma Devi