– Grind ginger, garlic, green chillies, fennel seeds, cinnamon, cloves and cardamom to a fine paste.
– Soak bengal gram for 2 hrs, drain the water, add red chillies, little turmeric powder, little grounded masala (for more flavour) salt and grind coarsely without adding water.
– Then add finely chopped onion to the vada mixture.
– Add oil in a pan and deep fry the vada or steam cook the vada.
– Add oil in a pan and sauté bay leaf, thinly sliced onions until onion turns golden brown.
– Add grounded masala and sauté for few more mins.
– Add chopped tomatoes, turmeric powder, red chilli powder and salt.
– Add thin coconut milk and bring it to boil.
– Kuzhambu should be in water consistency, so that the vadas will easily absorb the gravy.
– Once it starts boiling, add the vadas by breaking into pieces.
– Cook in low flame for few mins until the vadas absorb the gravy.
– Add chopped coriander and mint leaves.