|Cloves||2 , broken into bits|
|Cinnamon stick||1 Inch, broken into bits|
|Bay leaf||1 Small, crumbled|
|Cardamom seeds||1 Teaspoon (A few)|
|Turmeric powder||1⁄2 Teaspoon|
|Coconut milk||4 Cup (64 tbs) (3 cups thin and 1 cup thick)|
|Coriander leaves||1 Cup (16 tbs), sliced (Handful)|
|Green chillies||4 , slitted|
|Ginger piece||1 Inch|
|Gram flour||2 Cup (32 tbs)|
|Broken rice||1⁄4 Cup (4 tbs)|
|Ground cumin seeds||1 Teaspoon|
|Coriander powder||1 Tablespoon|
1. In a grinder add ginger, garlic, chillies and coriander leaves. Grind the mixture coarsely.
2. In a skillet heat 2 tablespoons ghee and add 3 cups water along with ground ginger paste, gram flour and rice.
3. Stir the mixture till thick and leaves the sides of vessel.
4. Take off from fire.
5. Grease a thali and transfer the mixture into it.
6. Keep aside until cold.
7. Cut into cubes.
8. In a vessel deep fry cubes until golden brown.
9. Drain out from oil and keep aside.
10. In a frying pan dry roast coconut and onion until red in colour.
11. Grind to a fine paste.
12. Wash cocums until clean.
13. Grind ginger and garlic.
14. In a skillet heat 3 tablespoons oil and add whole spices.
15. Stir in ginger and coconut paste. Cook until the oil separates.
16. Mix salt, turmeric, chillies, cocums and thin coconut milk. Cook the cocums till tender.
17. Add vadas and simmer for 5 minutes.
18. Pour in the thick coconut milk and mix well.
19. Serve with plain boiled rice.