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1
Soak the bengalgram in water for 1 hour. Drain the water and grind to a coarse paste.
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2
Mix in salt and the2tbsp chopped onions.
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3
Make small dumplings of this mixture and deep fry in hot oil till golden brown. Remove and keep aside to drain.
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4
To prepare the gravy - Make a smooth paste by grinding by grinding all the ingredients from aniseed till coconut by using very little water.
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5
Heat oil in a pan, add the cloves, cinnamon, bay leaf and aniseed.
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6
Fry till a nice aroma comes and then mix in the chopped onions and keep sauteing till it turns brown. Now add the chopped tomatoes.
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7
Keep stirring and once the tomatoes have become mushy and the oil floats on top, mix in red chili powder, turmeric and garam masala. Fry for a minute then add the paste fry little oil floats on top--it takes 4-5 minutes of frying.
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8
Now add 3 cups of water,keep on stove till the gravy starts to come to a boil. Now add the deep fried dumplings and the salt. Let it cook for some time till the dumplings soak up some of the gravy.
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9
Now is the time to adjust the salt and the consistency of the gravy.
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10
Serve this hot vadai curry garnished with chopped coriander and golden fried cashews with steaming hot idlis.
