Vada with Tomato Sauce

Soak the urad dal in plenty of water for at least 3 hours, or overnight if possible. Rinse well and drain completely.

Transfer the drained dal to a blender or food processor. Add about 2-3 tablespoons of water, just enough to form a thick, fluffy batter. Blend until it becomes light and airy, stopping to scrap down the sides. The batter should hold its shape when scooped; do not over-wet. This step usually takes 5-7 minutes of grinding.

Mix the chopped ginger, green chili, curry leaves, coriander leaves, crushed peppercorns, and salt into the batter. Stir until well combined. If the batter feels slightly loose, add the rice flour and mix in.

Pour oil in a deep skillet or kadai, about 2 inches deep, and heat over medium-high until it reaches 350°F (175°C). A drop of batter should sizzle and float up gently.

Keep a bowl of water nearby. Dip your fingers in water, take a small portion of batter, about 1.5 tablespoons, and shape it into a round ball. Flatten it slightly and make a hole in the center with your thumb. Slide carefully into the hot oil. Fry in batches, without crowding, until each vada is golden brown and crisp on both sides, about 2 minutes per side. Drain on paper towels.

While the vadas drain, prepare the sauce. In a blender, combine the chopped tomatoes and garlic. Blend to a smooth purée.

In a separate small pan, heat 1 tablespoon of vegetable oil. Add the mustard seeds and let them splutter. Add the dried red chilies, asafoetida, and curry leaves. Sauté for 10 seconds.

Pour in the tomato purée, add salt to taste, tamarind paste, and jaggery if using. Bring to a simmer and cook over medium heat until the sauce thickens slightly, about 8-10 minutes. Add a splash of water if it becomes too thick. Taste and balance the tang and heat with a little sugar or salt.

Serve the hot vadas on a platter with the tomato sauce in a bowl on the side. Garnish with extra curry leaves or coriander if desired.