Super Light Vada with Chicken curry - Dahi Vada - Chicken Curry Recipe - Kodi Kura Chitti Gaare

  • Published on:  4/24/2020
  • Very Special Grandma Chicken Curry with Light Vada - crisp Vada with Chicken Curry -
    indian savoury doughnut a South Indian breakfast
    Medu vada is a urad dal based fried snack, a delightful dish from the South Indian cuisine. For preparing this dish. the urad dal is soaked, ground together with spices and deep fried until golden brown. It is served with coconut chutney.
    Medu Vada
    #vada#chickencurry#vadachicken #chickenrecipe#dahivada#peruguvada
    1 bunch Coriander leaves
    1 tsp cumin seed
    to fry oil
    1 cup Onion
    1 tsp pepper powder(for taste)
    200 grams urad dal
    1. Soak Urad dal for 6 hour or overnight.
    2. Blend it into a coarse paste.
    3. Take a Frying pan add oil to it let it heat.
    4. Take a bowl add blended urad dal,add onion,cumin seeds,pepper,coriander leaves,hing,salt as per taste mix all these ingredients well.
    5. Make a donut and deep fry in the oil it turns to golden colour#vahchef
    Chicken korma recipe, Korma, kormaa, qorma, khorma, or kurma is a dish originating in South Asia or Central Asia which can be made with yogurt, cream, nut and seed pastes or coconut milk. It is a type of curry. Murg korma is a very comfort food and always a safe bet over any other non vegetarian dishes
    Chicken 500 Grams
    Almonds 10 Grams
    Cashew nuts 20 Grams
    Melon seeds 20 Grams
    Poppy seeds 10 Grams
    Oil 2 Tablespoons
    Cumin seeds 1/4 Teaspoons
    Whole garam masala (each) 2 Numbers
    Green chilly 2 Numbers
    Ginger garlic paste 1 Teaspoons
    Tomato puree 1/2 Cup
    Cumin powder 1/2 Teaspoons
    Coriander powder 1 Teaspoons
    Turmeric 1 Pinch
    Chilly powder 1 Teaspoons
    Garam masala powde 1/2 Teaspoons
    Crush pepper 1/2 Teaspoons
    1. Boil almonds(without skin), melon seeds, cashew nuts and poppy seeds in hot water for 15 min. 2. Once it is boiled take it in a blender with fried onions and blend into a fine paste. 3. In hot oil add bay leaf, cloves, cardamom and cinnamon. When it sizzles add cumin seeds, ginger garlic paste, tomato puree, blended paste, coriander powder, cumin powder, turmeric, red chilly powder, salt and mix it well. 4. Once it starts boiling add curd and let it cook for 10 min with a lid on it. 5. Then add chicken pieces, some water and cook it for 20-25 min. 6. Once it’s cooked oil starts floating on top and when the gravy becomes thick add chopped coriander leaves. 7. Also add mint leaves and mix thoroughly. 8. Switch off and serve hot with roti, naan or chapati.