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Mother Sauce for Gravies

In a pan add 3 tbsp of oil saute 2 big red onions, 4 ripe tomatoes, 2" ginger, 10 pods of garlic, 3 green chillies, 8 cashewnuts or 2 tbsp of coconut and salt. You can add red chillies to this or red chilli powder when making the gravy.. Cook for about 5 mts till the raw smell subsides.  Grind this to a nice paste with a handful of fresh coriander leaves. This is the mother sauce for all the gravies. I learnt this from Puja, my Maharastrian friend. It turns out super good any day. 
In a heavy bottom pan add 2 tbsp of oil. Once the oil is hot crackle cumin seeds and 1 cinnamon stick, 3 cloves, add the mother sauce say 1/2 cup, to this add 1 tbsp coriander powder, 1 tsp chilli powder, 1 tsp cumin powder and crushed kasoori methi.  Cook till the raw aroma of the spices subside you may want to add a little amount of water. This will take around 5 mts. You can add peas, bell peppers, boiled potatoes, cubed paneer, cooked chicken, boiled eggs to this at this stage and this gravy will turn into a very tasty subzi for roti, parathas and phulkas. 


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My sincere thanks to Saravanan dha for giving me the recipe. This one is sure hit. I am still amazed about the taste as this has no onion, tomato nor ginger garlic but the aroma is so distinct and delicious.

Here goes the recipe:
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You may go wrong at these places: 1. over cooking the potatoes resulting in a soggy curry 2. browing the masalas resulting in a bitter curry
If taken care you will end with a delicious dish.

Steps of Vada, Sambhar vada and Dahi wada -South Indian style

Soak the whole urad dal- 1 cup for 1 hour in the fridge. Grind in the wet grinder adding 2 red chillies adding the cold water little by little say in a spoon, do not add at once. We need thick batter. Add 1 red onion finely chopped, 2 green chillies, curry leaves, pepper corns-1 tsp, ginger grated 1 tsp, salt, hing(asafoetida). This is how it looks..

Then Heat oil in a pan and start deep frying the vada. Dilute Sambhar with hot water and dilute curd with water add salt.  Soak the fried vada in Diluted Sambhar and Diluted curd for 15 to 20 mts. This is to make the vada absorb sambhar and curd and remove excess oil. Then drop them in Sambhar and curd respectively.
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