Minapa Vadiyalu Curry | Urad Dal Badi Ki Sabji
Minapa Vadiyalu Curry is one of the delicious and protein-packed recipes that can be prepared with fewer ingredients. Learn how to make Minapa Vadiyalu Curry with step by step image instructions along with tips and a video.
Our ancestors are clever and look ahead to future needs so they taught the technique of making vadiyalu with urad dal and saving for future requirements. Using this technique one can save this protein-packed vadiyalu for a year.
To make this curry one should be aware of making minapa vadiyalu recipe and sundry them prior to making this recipe. We can make this recipe by just adding onions, tomatoes and a few spices.
Tips to make perfect Minapa Vadiyalu Curry:
- Although dry vadiyalu are solid, frying them in oil will absorb oil and elevate their flavor.
- Adding jaggery will nullify the sourness of tomatoes and tamarind. Also, give good flavour.
- If you want to have more gravy we can add ½ glass more water.
- Based on the quality of the lentils we use while drying vadiyalu cooking time may vary, if you feel they are not cooked with the water we added we can add some more water to make them soft.
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Minapa Vadiyalu Curry | Urad Dal Badi Ki Sabji
Minapa Vadiyalu Curryis one of the delicious and protein-packed recipes which can be prepared with fewer ingredients.
Ingredients
- Minapa Vadiyalu – 1 bowl
- Tamarind – fist full
- Water – 2 glass
- Oil – 5 tbsp.
- Mustard seeds – ¼ tbsp.
- Cumin seeds – ½ tbsp.
- Chana dal – 1 tbsp.
- Green chillies – 2 No.
- Onions – ½ bowl
- Green chillies – 2 No.
- Ginger garlic paste – ½ tbsp.
- Curry leaves – 2 tbsp.
- Tomatoes – 1 cup
- Salt – ½ tbsp.
- Turmeric powder – ¼ tbsp.
- Red chilli powder – ½ tbsp.
- Jaggery – 2 tbsp.
- Coriander powder – ½ tbsp.
Instructions
- Add 1 glass of water to the tamarind pulp and keep aside to soak.
- In a pan heat little oil and fry dried minapa vadiyalu so that its flavour is elevated.
- Transfer to another plate and heat a little more oil and put chana dal, mustard and cumin seeds, green chillies, onions and ginger-garlic paste.
- Saute for a while and add curry leaves. Once they start spluttering add tomatoes and cook for a while with the lid covered.
- Once tomatoes turn soft add vadiyalu, a little salt and turmeric powder.
- Close the lid and cook for a while so that vadiyalu absorbs tomato juice and turn a bit soft.
- Meanwhile, make tamarind juice by making it thin consistency.
- Open the lid and put red chilli powder, tamarind juice, jaggery and if required pour little water.
- Close the lid and lower the flame. Cook for 5 minutes till vadiyalu turns soft.
- Sprinkle coriander powder and mix. Garnish Minapa Vadiyalu Curry with coriander leaves and serve hot.
Recipe Video
How to make Minapa Vadiyalu Curry:
1. Take the fist full tamarind in a bowl and pour 1 glass of water and soak.
2. Heat 3 tbsp. oil in a pan and put dried minapa vadiyalu, fry for a while and transfer them to bowl.
3. Put 2 tbsp. oil in a pan and add mustard seeds, cumin seeds and chana dal.
4. Add onions, green chillies and ginger-garlic paste. Saute for a while.
5. Put curry leaves and finely sliced tomatoes. Mix and cook for a minute with the lid covered till tomatoes turn soft.
6. Add fried vadiyalu, sprinkle salt and turmeric powder. Mix and cook for a minute with the lid covered.
7. Pour tamarind pulp, add 1 bowl of water, red chilli powder and jaggery.
8. Mix and cook for 5 minutes with lid covered on low flame till we get thick gravy and Urad Dal Badi Ki Sabji turns soft.
9. Sprinkle coriander powder and leaves, mix and serve Minapa Vadiyalu Curry hot with rice or chapati.
