Masala Vada Kara Kulambu (Pappu Vada Pulusu)

Ingredients:

Masala Vada (click on it to see the recipe)	6 – 8
Onion	1 Medium
Sour Tomatoes	2 medium
Garlic	5 – 6 flakes
Red chilli / coriander powder mix -	2 tsp (heaped)
(Mix Red Chilly and Coriander Powder mix :: 100 : 150 gms)
Turmeric Powder	Little
Salt	To Taste
Sambar powder	1 tsp
Tamarind	Small Lemon size
Mustard	¼ tsp
Fenugreek Seed	1/8 tsp
Thalippu Vadagam	Little (optional)
Curry Leaves	Few
Coriander Leaves	few chopped
Oil	4 tbsp

Method:

1. Chop the onion into fine pieces, Cut tomatoes into big pieces (each tomato into 6-8 pieces lengthwise). Cut Garlic into big pieces. Soak tamarind in 1/2 cup of water for 10-15 minutes. Squeeze and strain the water (do not squeeze too much. Spoils the curry's taste). Add turmeric powder, red chilli / coriander powder mix, salt and curry leaves. Mix well and keep aside.
2. Heat 4 tbsp of oil in a Kadai/wok. Add mustard and allow to splutter. Then add fenugreek seeds (Methi), and Thalippu Vadagam (if using). Fry for a second. Then add onion and fry till light golden brown. Lower the flame, add Garlic and Chopped tomatoes, cook till soft and slightly oil leaves the sides.
3. Now add tamarind-spice mix water. Add 1 more cup of water. Raise the flame and allow to boil. Now cover and cook for 5 minutes in low flame. Open the lid and check the consistency. If it is too thick add little more water (this curry needs to be little thin). Adjust salt and spice if needed. Add sambar powder and chopped coriander leaves.
4. Cook further for 2 minutes. Switch of the flame  and add masala vada is immediately. Gently press down and ensure all vada is well coated and immersed in the curry.
5. Keep it soaked for 15-20 minutes. masala vada kara kuzhambu is ready.

Serve with hot rice.

Tip:  Cooking in low flame tastes better