First soak dal with red chillies and sombu for 45 minutes.

Wash dal strain it and grind all by adding salt and curry leaves to a coarse paste and keep ready.

Next keep kadai with oil.

Fry these vadai’s till light golden(pinch out the batter without any regular shapes).

Take out and keep it.

Now heat a kadai with oil add cloves,cinnamon and bayleaf.

Then add garlic ,curry leaves and green chillies followed by onions.

Add some salt along with onions that it cooks quickly.

When onions are lightly coloured add ginger garlic paste and cook till done.

Add coriander,chilli and turmeric powders and stir till rawness goes away.

Then add tomatoes and sauté till done.

When cooking tomatoes add little sugar.

Add ground paste and water required for the gravy ,bring it to boil.

Check for salt and add as we have added at the beginning.

When boiling add the vadai’s close with a lid and cook for 6-8 minutes or till vadas becomes soft.

Serve with coriander as garnish.