Tuesday, December 25, 2018

Eral Masal Vada Kurma/Eral Vada Masala Kurma/Prawn Channadal Fritters Gravy

South Indians makes ultimate gravies with different variations with different ingredients. Coming to my today's post, this Masala vada kurma is one of my favourite dish which makes me nostalgic. Masala vada is quite a crispy channadal fritters which is prepared with a soaked channadal grounded with a combination of spices which is later fried in oil. And this fritters are often prepared at home for any occasions or for festivals. However leftover vadas are dropped the next day in a masala gravy to serve along with rice for a lunch or with dosas or idlies for a dinner. But my today's post is completely a different one which is prepared with prawns. We Pondicherrians makes vadas with seafoods especially with prawns, its quite our speciality. Obviously i prepared this prawn vada kurma for our lunch few months back for our sunday lunch. My kids love prawn vada hence i prepared this gravy with them.

Prawn Vada Kuzhambu, Masala Vadai Kurma

You can prepare this same vada kurma with usual channadal masala vadas, just skip the prawns and make this incredible gluten free kuzhambu for any occasion. This incredible gravy is going to this week's blogging marathon, yes this week's theme is 'Meal Times Dishes' hence i have been posting meal time friendly dishes for this theme. Coming to this flavourful gravy, its completely an irresistible gravy which calls for a flavourful spice paste.However this dish can please anyone's tastebuds easily as this gravy is very simple to prepare quickly with pantry friendly ingredients.

Prawn vada Masala Kuzhambu, Vada Masala Kuzhambu

For Prawn Vadais:
1cup Prawns (cleaned)
2cups Channadal
1 Onion (chopped)
2 Green chillies (chopped)
1tsp Ginger(chopped)
2 Garlic cloves
1/2tsp Fennel seeds
Curry leaves
Salt
Oil for Deep frying

Soak the channadal for 4 hours.

Drain the water from the channadal, take the soaked channa dal in a mixie jar with garlic cloves, fennel seeds and grind as coarse paste.

Now add the chopped onions,chopped green chillies, chopped ginger,curry leaves, salt and cleaned prawns, mix everything well.

Heat the oil for deepfrying, make small balls from this vada mixture.

Flatten them and drop in hot oil, fry until they turns golden brown.

Masala Vada Kurma

For Kurma:
1 onion (chopped)
2 tomatoes (chopped)
1tbsp Ginger garlic paste
1tbsp Chilli powder
1tbsp Coriander powder
1/4tsp Turmeric powder
1 Bay leaf
2 Cloves
1tsp Fennel seeds
1 Cinnamon stick
Chopped coriander leaves (as per need)

To Grind:
1/2cup Coconut
6 Cashew nuts
1tbsp Poppy seeds
Salt
Oil

Heat enough oil in a pan, add the bay leaf, cloves, fennel seeds, cinnamon stick and cook until they turns golden brown.

Now add the chopped onions and saute everything for a while.

Add tomato and ginger garlic paste and saute until the raw smells goes away.

Meanwhile grind the grated coconut,cashews and poppyseeds as smooth paste with enough warm water.

Eral Masala Vada kurma, Vada Kurma

Add chilli powder, salt , coriander powder and turmeric powder to the cooking vegetables.Cook for a while.

Add the grounded paste, cook for few minutes, add enough water and cook everything in medium flame until the oil gets separates. Add the coriander leaves.

Drop the vadas to the kurma before serving, else they will turns soggy.


Serve with rice.

BMLogo

11 comments:

Suma Gandlur said... Reply To This Comment

That sounds like one great dal even without prawns for vegetarians like me. :)

Harini R said... Reply To This Comment

I make vada curry frequently and this sounds so much similar minus the prawns.

Srividhya Gopalakrishnan said... Reply To This Comment

Never knew about sea food vadas. This curry reminds me of the vada curry we make. Anyways love South Indian gravies. Yum

Gayathri Kumar said... Reply To This Comment

I never knew that prawns can be added in vadas. This kulambu sounds absolutely yum Priya.

Pavani said... Reply To This Comment

That is a very interesting vada with prawns. Looks yummy and thanks for the vegetarian Kurma option too - would love to try it out some time.

Swati said... Reply To This Comment

The curry looks so flavorful, I will surely love to add some veg. dal vadas in the kurma.

Code2cook said... Reply To This Comment

yes without prawn also this recipe looking so great and delicious. I love to have it with rice and feels like a comforting meal. Great recipe share again.

Sandhya Ramakrishnan said... Reply To This Comment

Wow! What a flavorful kuzhambu this is and is perfect for seafood lovers. Thanks for the vegetarian option. I am so tempted to try this.

veena krishnakumar said... Reply To This Comment

Looks very good Priya. Am sure it tasted very good too

Chef Mireille said... Reply To This Comment

I made the vada when we did Indian Odyssey mega BM few years back and they were so delicious - with this gravy it must be totally awesome!

Priya Srinivasan said... Reply To This Comment

Looks like a perfect side for sea-food lovers! Must be great accompaniment with steaming hot rice