During my growing up days, paruppu vadagam is a must for me in all kootu. I love it. After my son grew up he doesn’t like it so I stopped putting it. Due to all the travel restrictions, my mum sent stuff thro’ post. She packed a bag full of vadagam. So I was looking for ways to use up the stock. I thought of making gravy for stuffed paratha/roti/rice. I had some leftover cream so I have added it. you can leave it. But don’t skip dry methi leaves as it adds flavor.
Ingredients
Onion – 2 medium
Tomato – 1 (medium)
Garlic – 3 pods (chopped)
Ginger – 1 inch (chopped)
green chili – 1
salt to taste
Almond -7-10
Turmeric powder – 1/2 teaspoon
Red chili powder – 1 teaspoon
Coriander leaves – 2 teaspoon
Garam masala – 1 teaspoon
Oil – 2 tablespoon
cumin seeds -2 teaspoon
vadgam – 1/4 to 1/2 teaspoon
Methi leaves – 1 tablespoons
cream – 2 tablespoons
Method:
In the same oil add garlic, ginger. fry till brown in color. Add onion add salt. Fry till transparent. Add tomatoes. Fry till mushy. Add turmeric, coriander, red chili, garam masala. Fry till raw smell goes off
Heat reserved teaspoon oil. Add cumin seeds. let it crackle. Add grounded paste. add 1/2 cup water. Let it boil
One Reply to “Vadagam curry recipe for roti / rice – Paruppu vadagam side dish for chapathi – Paruppu vadagam recipes – side dish recipes”
looks a great side with rotis,love to dig in!!