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.

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.

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.

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.

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.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#95