Recipe: Manisha's Vadi Che Sambar

Maharashtra has its own take on sambar.
Manisha Kotian offers a family recipe -- the spicy, tangy, little sweet, CKP-style curry with besan vadis.
It tastes even better the next day as the vadis have soaked up the spices and coconut milk.

Ingredients, continued
For the green paste:

• 5-6 pods garlic
• ½ cup fresh green dhania or coriander leaves or cilantro
• 4-5 green chillies
• 1-inch piece ginger
• Little water

Ingredients, continued
For the vadi:

• 1 cup soaked ground chana dal or 1 cup besan or gram/chickpea flour
• ½ tsp haldi or turmeric powder
• 1 tsp rai or mustard seeds
• 1 tsp jeera or cumin seeds
• 2 cups water

Ingredients, continued
For the vadi, continued:

• 1 tbsp garam masala
• Salt to taste, about ½ tsp
• 3 tbsp green paste
• Oil for shallow frying the vadis + oil for the tadka

Ingredients, continued
For the CKP masala paste:

• ½ cup grated coconut
• 1 onion, sliced

Ingredients, continued
For the curry:

• 2 onions, finely chopped
• 2 tbsp tamarind extract
• 1 tbsp jaggery, adjust to taste

Ingredients, continued
For the curry, continued:

• 2 tbsp green masala
• 2 tbsp CKP masala paste
• 1 cup coconut milk

Ingredients, continued
For the curry, continued:

• 3 tbsp oil
• Salt to taste, about 2 tsp
• Water
• Chopped fresh green dhania or coriander leaves or cilantro for garnish

Method
For the vadi:

• Heat the oil in a saucepan and add the mustard, cumin, garam masala, green masala, turmeric and salt.
  Add the finely chopped onion and sauté till golden.
  Pour in 2 cups water (more if required) and bring to a boil.
• Add the 1 cup gram flour, whisk well to avoid lumps, and cook until smoothly blended.

Method, continued

• Cover and cook the mixture, mixing all the time for about 10 minutes till evenly cooked and gets a halwa consistency.
  Take off heat, spread on a greased plate, cool, cut into squares and shallow-fry till golden, keep aside.

Method, continued
For the curry:

• Sauté spices and onions in oil till golden.
  Add the tamarind, jaggery, turmeric, salt, CKP masala paste, green paste; cook till oil separates.
• Add water, boil and then mix in coconut milk, fried vadis and simmer 5 minutes, covered.

Method, continued

• You can also serve the sambar and vadi separately and mix together while eating.
• Garnish with fresh coriander.
  Serve with steamed rice, chapati, or bhakri.