Set Dosa+ Vada Curry+ Kaara Chutney- A weekend breakfast menu!

 

Kaara Chutney:

Grind 4 medium sized tomatoes, with 6 garlic pods and 12 red chillies in a blender. To a pan, add 6 tbsp of sesame oil, add mustard seeds. Once the mustard seeds splatter, add the blended mixture and let it cook.

Stir occasionally, add salt and then let the oil separate.

This mixture will reduce to half the quantity and this chutney goes well even for Yoghurt rice.

Set Dosa:

Soak 2 cups of idli rice and 2 cups of parboiled rice and 1 cup of Urad dhal together for 4 hours.

Grind in a blender (wet grinder) and add salt. Let the mixture ferment overnight.

Use the batter to make thick dosas as shown here. Cook both sides to get a soft dosa.

Vada Curry:

This curry is famous in Chennai.

Soak 1 cup of Channa dhal for 1 hour with 4 red chillies. Rinse and grind without adding water.

Make vadas with this mixture after adding salt.

Curry for Vada curry:

This has a list of ingredients that are dry roasted and blended.

In  a pan, add a few pods of cardamom, cinnamon stick and 6-7 cloves and fry. To this, add 12 pods of garlic finely chopped, add 1 tbsp of Fennel, 3 tbsp of grated coconut, 2 tbsp of roasted gram, 2 red chillies and 2 green chillies.

Fry the mixture in the dry pan until you can smell the aroma.

Switch off grind the ingredients adding a little water.

In a pan, add oil, add 2 finely diced onions and then add this mixture after frying the onions.

Add atleast 4 cups of water to the pan. Let it come to a boil.

Add the fried vadas at this stage and transfer to another container.

After a while vadas will absorb this curry.