Soak chanadal for one hour only.
Don't soak more. It will not crumble after grinding and cooking in steam.
Grind Chanadal in mixer finely without water. Do not add anything else
Portion chanadal and cook in steam for 15 minutes. Don't cook together the entire ground chanadal
After steaming take chanadal out and allow it to cool for 10 minutes. Then pulse in mixer to crumble.
Cut onion and chilli. Grind the tomato in mixer
Add oil and mustard. Allow to crackle. Add curry leaves.
Add onion and green chilli and ginger garlic paste and saute till onion cooks and raw smell goes away
Add ground tomato and mutton masala chilli powder and turmeric. Allow to cook for 5 minutes
Add cooked and crumbled chanadal and salt. Add water to make it thick curry consistency. Let it boil for 5 minutes or till everything combines.
Tasty Madras Vadacurry ready to be served with idli or dosa or chapati or poori or idiyappam. It is an all rounder side dish.
Note 1 :- Mutton masala, ginger, red chilli powder, green chilli all are spicy ingredients. Adjust according to your spicy needs. I have put a little more spicy version.
Note 2 :- If you are concerned about the term Mutton masala as a vegetarian. Its only vegetarian masala. Since its used primarily for mutton it has the name. Its easy to prepare at home itself. Or you can buy from grocery
