This is a very famous dish in india served mainly with iddli ,or dosa.

It can be served with chappathis or any rice you prefer.

This is similar to any meat ball curry,kofta curry .The authentic recipe has fried

vadas or pakoras (pakodas)  CRUNCHY PAKODAS OR PAKORAS  in the  spicy curry,but i

wanted to steam it in the shape of vada ,and  make this korma.

So let’s get into the recipe.(with variations)

Ingredients for the vada

2 cups bengal gram dal (kadala paruppu/channa dal)

2 pips garlic with peel on.

1 tsp cummin seed powder

1/2 tsp peppercorns.

few curry leaves

salt to taste.

Method

Soak the dal for 20 minutes.Grind dal coarsely with the rest of the ingredients.(without

adding water.Add salt to taste and form into vadas.

Steam for 10 minutes  and set aside.

For the korma

2 onions chopped

3 tomatoes chopped fine

1 tblsp.ginger garlic paste.

1/2 tsp.turmeric powder

1 tsp chilli powder

1 tsp.garam masala powder

few chopped mint leaves

2 tblsp.oil/ghee

1/2 tsp.aniseeds

1/2 coconut

3-4 ladies finger/drumstick cut into 2 inch pieces (optional)

salt to taste

Method

Heat oil and add onions and saute till light brown . Add tomatoes and mint leaves and

cook till the tomatoes look very soft and pulpy.If you are using ladies finger ,put it at this

stage.

Next add the rest of the spices and the ground coconut.

Add the required amount of water .

Add the steamed  vadas and cook for 5-10 minutes on a low fire.

Garnish with coriander leaves or curry leaves

Note:When you grind coconut ,grind in the same jar with a little leftover dal.This is done

to get a thick korma.

Keerai vada(lentil & greens ).You can transform this keerai vada recipe ,to this korma

recipe.Send me your comments and ideas.

Variation of lamb mince vada korma:After grinding dal you could add 150 gms mince to

the ground dal and steam.

For non vegetarian korma add 10-12 cashewnuts or almonds ground with the coconut.

This a basic korma recipe .You can innovate your ideas for the koftas .