Vadaicurry: Grind together 1 small piece ginger, 8 garlic, 1tsp.

fennel seeds, 3 red chilly, 1 piece cinnamon, 1 clove and 1 cardamom to make a thick paste. Soak 1 cup chan a dal for 1 hour and grind to a coarse paste, adding as little water as possible . To this dal paste, add 1 Tbsp. of the ground masala paste, required salt and m ix well. Make small vadais and fry in hot oil. Keep aside. In a pan, heat some o il and saute 2 chopped onions till brown. Then add 2 chopped tomatoes, the groun d masala paste, 1tsp.each of chilli powder & coriander powder, 1/2 tsp. turmeric powder and saute well. Then add 1 cup of coconut milk and bring to a boil. Brea k up the fried vadais into bite-size pieces, add to the gravy, mix well & taste for salt. Add little water if gravy is too thick, bring back to the boil , switc h off stove. Serve hot with pongal.