Vadai (Vada) Curry

I love vada curry with appam. My mum does this with steamed vada. It is more healthier. It took a while to convince my kids to try vada curry with appam. They were used to cauliflower gravy as side dish to Appam. Once they tried this they were addicted to this. So now I have more options for Sidedish whenever I do Appam. This recipe is from my mum. The Appam in this pic is without yeast or soda.

Channa dhal / Bengal gram dhal - 1 Cup
Red chillies - 4 (adjust to taste)
Green Chillies - 2 (Adjust to taste)
Salt per taste
Fennel seeds - 1 Teaspoon
Onion - 5 (2 roughly chopped 2 chopped thinly 1 chopped finely)
Tomato - 3
Coriander seeds - 1 teaspoon
Roasted Gram Dhal - 1 teaspoon
cumin seeds - 1 teaspoon
turmeric powder - 1/2 teaspoon
Cinnamon - 1 inch
Cloves -2
Cardamom - 2
Ani seeds - 1
Oil - 2 tablespoon
Poppy seeds - 1/4 teaspoon
Soak bengal gram dhal for 2 hours. Drain the water and grind it coarsely. Add finely chopped onion and mix it together. Take small lemon size and flat it using plam. Steam it in idli cooker. Once cooked cut the vada into 1/2 inch cube

Boil Tomatoes in hot water till the skin peels off. Remove the skin and grind to smooth paste
Soak poppy seeds for 30 mins. Heat 2 teaspoon of oil. And coriander seeds, roasted gram dhal, green chillies, red chillies, garlic, ginger, fennel seeds and fry for 4-5 mins. Add roughly chopped onions and fry till Onion is transparent. Switch it off and let it cool down. Grind to fine paste together with poppy seeds and water.

Heat rest of oil. Add Cinnamon, ani seeds, cumin seeds, cardamom and fry till nice aroma comes. Add thinly sliced onion and fry till onion is transparent. Add tomato paste and grinded masala. Add enough water and add diced vada. Let it boil and garnish with coriander leaves
Serve hot