Vada Curry

Fried chana dal dumplings in a fragrant coconut-onion curry — medhu vadai or paruppu vadai made with chana dal is fried, then soaked briefly in warm water to soften slightly, and simmered in a thin curry of fried onion (shallots), tomato, green chilli, ginger, and freshly ground coconut paste seasoned with coriander and cumin. The vadai absorbs the curry completely during simmering and becomes intensely flavoured, soft inside and slightly spongy, holding the sauce's flavour throughout. The ultimate Tamil Brahmin Sunday breakfast; eaten with idli, dosai, or parotta, the vada curry functions as the savoury protein counterpart that elevates any breakfast plate.