Vada Kootu Curry (Kerala Style)

Ingredients

• Potato - 2 whole
• Onion - 2 whole
• Turmeric powder - 1/4 tsp
• Red chili powder - 1 tsp
• Coriander powder - 1 tsp
• Pepper powder - 1/4 tsp
• Garam masala powder - 3/4 tsp
• Thick coconut milk (first extracted) - 1/2 cup
• Thin coconut milk (second extracted) - 1 cup
• Urad dal vada (uzhunnu vada) - 12 whole
• Salt, to taste
• Urad dal - 1/2 cup
• Green chili - 1 whole
• Ginger - 1 tsp
• Oil for deep frying
• Oil - 2 tbsp
• Mustard seeds - 1/2 tsp
• Dry red chilies - 4 whole
• Curry leaves - 2 whole

Instructions

1. 1Soak 1/2 cup urad dal in water overnight.
2. 2Drain and grind the soaked urad dal into a thick paste, adding a little water as needed so the batter is smooth but not runny.
3. 3Mix in 1 whole green chili, 1 tsp ginger and salt to taste, then shape the batter into small balls, greasing your palms with a little oil if the mixture sticks.
4. 4Heat oil for deep frying in a pan and carefully drop the balls in; fry the vadas until they are golden brown and crisp, then drain them on paper towels.
5. 5Heat oil in a pan, add the potatoes and onions, and sauté for 5 minutes until the onions soften and the potatoes begin to brown.
6. 6Add 1/4 tsp turmeric powder, 1 tsp red chili powder, 1 tsp coriander powder and 1/4 tsp pepper powder and sauté well so the spices bloom and coat the vegetables.
7. 7Pour in 1 cup thin coconut milk (second extracted), cover the pan, and cook on medium flame until the potatoes are cooked well.
8. 8Stir in 1/2 cup thick coconut milk (first extracted) and 3/4 tsp garam masala powder; when the mixture starts to boil, gently add the fried vadas so they absorb the gravy.
9. 9Remove the pan from the heat.
10. 10Heat 2 tbsp oil in a small kadai, let the mustard seeds splutter, add the 4 whole dry red chilies and the curry leaves, fry briefly, and pour this seasoning over the curry.
11. 11Transfer the curry into a serving bowl, cover with a lid, and keep aside for 30 minutes to let the flavors meld.
12. 12Serve warm with steamed rice or chapati. Optional: finish with a squeeze of lime or a few fresh curry leaves for brightness.