Vada Curry - Spicy Side dish

Vada curry is a famous South Indian side dish made of channa dal. Sometimes it can be prepared with leftover vadas. It can be found in many restaurants menus across South India. It goes well with soft dosas, idly, uthapams. Here goes the recipe for the spicy Vada Curry,

Ingredients:

For Vadai:
Channa dal / bengal gram dal - 1/2 cup
Red chilli - 4 numbers
Fennel seeds - 1/2 tsp
Clove - 1 small
salt

For Masala:
Onion - 1/2 of one big onion (approx 1 cup)
Tomato - 2 big
Ginger garlic paste - 1/2 tsp
Green chilli - 2 numbers
Fennel seeds - 1/2 tsp
Cardamom - 1/2 of one pod
Clove - 1 small
Bay leaf - 1
Cinnamon - small piece
Coriander powder - 1 tbsp
Red chilli powder - 2 tsp
Turmeric powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Oil - 2 tbsp
Water - 2 cups (2 1/2 cups for watery masala)
Garnishing :
Chopped coriander - 1 tbsp
Curry leaves - 2 numbers

Method:

For Vadai:
Soak channa dal in water for 2 to 3 hours.
Drain the water completely and grind it with fennel seeds, red chilli, clove and salt without adding water. (just sprinkle some water if you find difficult in grinding)

Make  the channa mix into small roughly round shape balls.

Grease the idly plates with some oil and place the balls in it.
Steam cook them for 15 min or till it get cooked well.
Remove from the plate, scramble them little bit and store it in a bowl. 

For Masala:
Heat oil in a pan and add fennel seeds, cinnamon, cardamom, clove bay leaf, and fry for a second.
Add the onion and fry till golden brown, now add the ginger garlic paste, slitted green chillies and fry for a minute.

Add the chopped tomato followed by red chilli powder, turmeric, coriander powder and salt.

Fry the tomato till it turn mushy, then add garam masala.
Cook until you see the oil oozing out. 

Now the mixture look combined well and mushy.

At this stage add water and let it boil.
Once you see bubbles in water add the vadai pieces.

Turn the flame to medium to low, and cook till the vadai's get perfectly suck the masala and absorbed the water.
Sprinkle the chopped coriander and curry leaves and remove from the stove.
Serve hot with idly, dosa, chapati, rice or simply eat as a snack if you like.

Note:
Watch for spice, as we are adding it in three forms, red chilli, red chilli powder and green chilli. If you want less spicy reduce the green chilli or chilli powder.
If you prefer your vada curry watery, add more then two cups water. 
I didnt add mustard seeds, you can add while tempering.

Here is the another version I made with leftover paruppu vadai, Vada Curry