Idly with Vadai Curry,Garlic - Golden Orange Bell Pepper Chutney

Idlys are low in fat and full of protien and easily digestive."Vadai Curry" is one of my husband's favourite side dish for Idly.I just tasted "vadai curry with idly" once when we visited to one of our favourite Hotel "Data Udipi" in K.K Nagar,Chennai.It tastes spicy and yummy.Being an Andhraite "vadai curry" is new to me as a side dish for idly.Mom used to prepare like gravy called "Vadala pulusu" for hot rice with the vadas made with Urad and Chana dal .I grown on idlys along with favourite Peanut chutney,Kobbari chutney(Coconut chutney) and yummy Karappodis(dal powders),Tomato Chutney and Red chilli chutney.Lets come to the point ,i am sharing this recipe in the occasion of Nanditha's Weekend Breakfast Blogging Event as my entry.More info about Idly here.

Recipe and Ingredients for Idly
I will make idlis with Idly rava (from my mom's kitchen) and grinding rice and urad dal in wet grinder according to my aunty's method.Here ,this method is using with Idly rava:
Idly Rava /Uppudu Rava /Cream of Rice - 2 cups
Urad dal - 1 cup
Menthi seeds - ¼ tspn
Salt to taste
For Making
Idly plates,Pressure Cooker
water
Oil for greasing

1.Soak Urad Dal and Fenugreek seeds for 4 hours and grind the dal for smooth consistency.

2.Soak Idly rava in water for 1 hr before you are going to grind Urad dal.

3.Add Idly rava to the urad dal paste and mix well.Store in a big vessel because batter will rise up and may overflow if vessel is small.

4.Cover with lid and leave it to ferment for 8 hrs.When Batter rises up mix well with ladle by adding sufficient salt.

5.Grease idli plates with oil and pour batter with the ladle and steam for 12 minutes in Pressurecooker without using pressure.

6.Remove from fire Leave it to cool for 2minutes without opening the cooker lid once they are cooked.This makes idlys non sticky to plates while taking with spatula.Another way is Dip spatula in water and take the idlys from idli plates carefully.

7.Serve fluffy - hot idlys with any chutney or podi and especially with "vadai curry ".

Recipe Source :Amma

Check here for more idli’s from Raji's Menthi Idli,Indira, Sailu's Food, Priya, Priya, Madhu, Shynee,Menutoday

Ingredients for Vadai Curry

Soaked Chanadal (Senagapappu/Kadala parupu) - 2 cups
Ginger - 1 " size piece
Green Chillies - 4 ,chopped into small pieces,
Tomato - 1 ,large size or 2 meduim (blanch in hot water, remove the skin and make into a puree)
Onions - 2 ,chopped finely,
Garlic - 4 pods,crushed
Cloves - 2 no,
Cinnamon(Dalchina chekka) - 1"size piece
T urmeric - a pinch
For seasoning
Cumin seeds - 1tspn
Bay Leaf - 1
Red chilies - 2 no ,pieces
Curry leaves - 4 or 5
Coriander leaves for garnishing
Salt to taste
Oil for frying.

Method:

1.Soak Chanadal for 4 hrs and grind along with Greenchillies,Ginger into coarsely by sprinkling less water.Add Salt,chopped Onions and keep it aside.

2.Heat Oil in kadai,and make sure when oil is enough hot for deep frying then make batter into small ball and flatten it with your palms and drop slowly from the edjes of kadai into the hot oil.

3.Fry both sides in light goldenbrown color and make sure not to fry like dark golden brown color like masala vada which is crispy.Places vadas on tissue paper to drain out excessive oil.

4.Grind chopped Onions,blanched Tomato along with Cloves,Garlic,Cinnamon into a fine puree.

5.Heat oil in a saucepan,add Cumin seeds and stir for a while to change its color and add crushed garlic,chopped onions and fry for golden brown color.

6.Add the ground paste and fry till the raw smell goes.Add Turmeic pwd,Salt,Red chilli pwd,little water and stir well and cook for 3 minutes by keeping lid.

7.Split vadas into small pieces and add to the gravy and stir once.Cook in low medium flame by keeping lid until the vadas become soft and coated well with the gravy.

8.Garnish with Chopped Coriander leaves and serve hot with Idly or Dosa.

Method
Garlic - Tomato - Coriander - Orange Bell Pepper Chutney
Golden Orange Bell pepper(Known as "Capsicum" in India) - ½
Garlic - 10 pods,peeled
Tomatoes - 2 no ,medium size
Coriander leaves - ¼ bunch
Red chillies - 7 no(depends on your taste)
Salt to taste

I used Orange bell pepper,Coriander in this chutney which i felt a nice combo of aroma leaves and sweet flavor(Red Chillies will reduce the sweetness of chutney).This recipe is Very simple and easy to make and yummy too.

1.Fry Garlic pods in oil to goldenbrown color and keep it aside.Fry Coriander leaves in the same for slightly change of its color and Fry Red chillies ,chopped Tomato pieces until tomato become tender and fry chopped Orange color Bellpepper/Capsicum pieces and saute for 3 minutes.

2.Remove from the fire and allow it to cool completely.

3.Grind all these ingredients together by adding little water for a fine paste.Season with mustard seeds and curry leaves and serve with Idly or Dosa or Upma.
Look here for Capsicum Chutneys - Indira's Red Bell pepper Chutney , Capsicum Chutney, Saffronhut's Palette , Red Capsicum Chutney , Hot ORANGE chutney