Vada Curry

Vada Curry is one of the famous and flavorful side dish of South Indian Cuisine. It is often had for breakfast along with Set Dosa, Idli or aapam.

I first felt it had lot of ingredients but each and every ingredient adds a special taste and aroma to the dish making them indispensable.

Ingredients (Serves 4)

Soaking time – 2 to 3 hours
Preparation time – 15 mins
Cooking time – 30 mins
For Vada
  • Channa dal – 3/4 cup
  • Toor dal – 1/4 cup
  • Red chillies – 3
  • Fennel – 1/2 tsp
  • Jeera – 1/2 tsp
  • Asafoetida – a pinch
  • Salt – As required
  • Oil – to deep fry
For Gravy
  • Tomato – 3, big roughly chopped
  • Shallots – 10 to 12, finely chopped
  • Ginger garlic paste – 1/2 tbsp
  • Green chillies – 2
  • Mint leaves – 1/2 cup, tightly packed
  • Red chilli powder – 1/2 tsp
  • Turmeric powder – 1/4 tsp
  • Garam masala – 1/2 tsp
  • Coriander powder – 1 tsp
  • Coconut – 1/2 cup, grated
  • Corriander leaves – 3 tbsp
  • Salt – As required
  • Oil – As required
  • Bay leaf – 1
  • Cinnamon – 1 inch
  • Cloves – 3
  • Cardamom – 2
  • Fennel – 1/2 tsp
  • Curry leaves – a sprig

Steps

  • Soak channa dal and toor dal for 2 to 3 hours.
  • Grind them along with red chillies, fennel, jeera and salt with no water added to form a thick paste.
  • Roll and flatten the batter to make vadas.
  • Heat oil to deep fry, add the vada.
  • Deep fry till brown and drain excess oil.
  • Grind coconut with little water to form a paste. Keep it aside.
  • In a pan add oil and temper with Bay leaf, cinnamon, cloves, cardamom, fennel and curry leaves.
  • Add ginger garlic paste and fry till the raw smell goes off.
  • Add finely chopped onions, green chillies and fry till they turn transparent.
  • Add mint leaves and sauté.
  • Add the tomato purée and allow it to boil in low flame.
  • Add salt, turmeric powder, coriander powder, red chilli powder, garam masala powder and mix well.
  • Close and cook till the raw smell goes off.
  • Add the coconut paste and mix.
  • Now break the vada into pieces and add them to the gravy.
  • Add 1/2 cup of water and allow to boil for two minutes.
  • Switch off the flame and garnish with coriander leaves.

We had with Idli and was so yummy and I had some as such too !!

Key Points

  • You can steam the vadas instead of deep frying.
  • Adjust the water consistency as the gravy thickens with time.
  • Adjust the spice powder as per your taste.
  • You can either use Channa Dal and Toor dal together or channa dal alone.

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