Chennai Style Vadacurry

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Chennai Style VadaCurry– This Vadacurry is fresh, easy, flavorful side dish, perfect for any breakfast you make. It is hearty, completely satisfying with one bite! It will be a happy delicious day! 

close up shot of vadacurry served in white glass bowl

Hi Everyone, I made this vada curry recipe for my appam. That was the best combo ever! 

This Vadacurry is extremely flavourful especially the finally seasoning makes it scrumptious! 

The melt in your mouth masala vada completely drenched in flavourful gravy makes it absolutely drool worthy!

Why this recipe work: 

 The gravy is absolutely delicious.

 Left-over Masala Vada can also be used for making vada curry.

 Best and perfect combo for all breakfast and dinner.

Related Recipe: For All Curries & Gravy

How to make Vada curry Recipe:

To make vada:

channa dal is kept in white bowl
Soak channa dal for 2 hours or overnight. Before you start cooking drained the water and keep aside.
fennel seeds, dry red chillies, garlic are in blender
To a blender, add dry red chilies, fennel seeds, garlic, ginger, pulse for a few seconds.
channa dal in the blender
To the same blender, add soaked channa dal
coarse mixture of channa dal in blender
Pulse it for few seconds, We want a coarse mixture of channa dal.
salt is being added to channa dal mixture in bowl
Take in a bowl, add salt. Now shape them into a small vada or any shapes just to deep fry them.
vada is being deep fried in oil in iron pot
Heat up oil in a deep kadhai, drop the vada’s 2 or 3 at a time and fry them for 3 to 5 mins in medium flame.
fried lentil balls are kept in plate
Fry the vada’s to a nice golden brown and keep aside.
curryleaves and fennel seeds are in white saute pan
Heat up some oil in saute pan, add a sprig of curry leaves and 1tsp fennel seeds.
onions are being cooked in white saute pan
Add chopped onions, salt and saute for 2 to3 mins.
crushed ginger garlic paste in white saute pan
Add crushed ginger and garlic saute until the raw smell disappears.
Tomatoes are being cooked in white saute pan
Add chopped tomatoes, saute for 2 to 3 mins.
chilli powder and turmeric powder is being added to deep saute pan
Add in chili powder and turmeric powder saute for 2 mins until the raw smell disappears.
curry is being cooked in saute pan
Add 1.5 to 2 cups of water
curry is being boiled in deep saute pan
Cover and cook for 5mins.Bring to boil
coconut and fennel seeds are in blender
To a blender add coconut and fennels seeds
Add 1/2 cup of water and grind to a smooth paste
coconut milk is being added to saute pan
In goes the coconut mixture, stir and cook for 2 mins.
fried lentil balls are crushed and kept in plate
Now Crumble the vada’s just like breaking into 2 to 3 pieces.
crushed lentil balls are being added to sauce pan
Add the crumbled vada’s to the curry
vada curry is being cooked in sauce pan with ladle inside
Now cook for 8 to 10 mins until the gravy thickens.

  For Seasoning:

spices are being sizzled in saute pan
Now for the seasoning: Heat up oil, add curry leaves, cinnamon, cloves, fennel seeds, cardamom, star anise, and bay leaf
vadacurry is being cooked in white saute pan
Pour the seasoning to the Vadacurry, (Check for salt)
coriander leaves are being sprinkled over the Vadacurry
Sprinkle some chopped coriander leaves.

Vadacurry is ready to be served.

vada curry recipe is served in white bowl with fried lentil ball aside

Tips to make vada curry Recipe:

1.Coarsely grind the channa dal adding very little water.

2.You can steam the channa dal mixture instead of deep frying. Just transfer the ground channa dal mixture to an idly plate, steam for 12 to 15 mins. 

3.You can use leftover Masala Vada for this recipe.

FAQ: 

1.How do you serve VadaCurry? 

Vada curry can be a side dish for appam, idly, dosa side dish.

2.How long can I store vada curry? 

The vadacurry recipe can be stored in the refrigerator for 3 days in an air-tight container. 

3.Can I use coconut milk instead of coconut paste? 

Yes, you can use coconut milk. Homemade or any store bought coconut milk will work.

close up shot of vadacurry served in white bowl garnished with curryleaves

Other Recipes you would like to try:

 Sabudana Khichdi

 Easy Kashmiri Pulao

 Bhindi Masala 

 Spicy Mushroom Gravy

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Print
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Vada Curry


  • Prep Time: 120 minutes
  • Cook Time: 20 minutes
  • Total Time: 2 hours 20 minutes
  • Yield: 3 1x

Description

Chennai Style VadaCurry- This Vadacurry is fresh, easy, flavorful side dish, perfect for any breakfast you make.


Ingredients

Scale
  • 1 cup channa dal
  • 2 cups of vegetable oil

To grind:

  • 4 dry red chilies
  • 5 garlic cloves
  • 2– inch ginger
  • 1 tbs fennel seeds

To make vada curry:

  • 1 Tbs oil
  • 1 sprig curry leaves
  • 1 tsp fennel seeds
  • 1 tsp ginger
  • 1 tsp garlic
  • 2 chopped onions
  • 1 tbs chili powder
  • 1 tsp turmeric powder
  • 1.5 cups of water
  • Coconut paste:
  • 2 tbs Coconut
  • 1 tsp fennel seeds
  • 1/2 cup water

To seasoning:

  • 1 tsp oil
  • 1 sprig curry leaves
  • 2 cardamom
  • 1 tbs fennel seeds
  • 2 cinnamon stick
  • 3– star anise
  • 3 bay leaf

Instructions

  1. Soak channa dal for 2 hours or overnight. Before you start cooking drained the water and keep aside.
  2. To a blender, add dry red chilies, fennel seeds, garlic, ginger, pulse for a few seconds.
  3. To the same blender, add soaked channa dal
  4. Pulse it for few seconds, We want a coarse mixture of channa dal.
  5. Take in a bowl, add salt. Now shape them into a small vada or any shapes just to deep fry them.
  6. Heat up oil in a deep kadhai, drop the vada’s 2 or 3 at a time and fry them for 3 to 5 mins in medium flame.
  7. Fry the vada’s to a nice golden brown and keep aside.
  8. Heat up some oil in saute pan, add a sprig of curry leaves and 1tsp fennel seeds.
  9. Add chopped onions, salt and saute for 2 to3 mins.
  10. Add crushed ginger and garlic saute until the raw smell disappears.
  11. Add chopped tomatoes, saute for 2 to 3 mins.
  12. Add in chili powder and turmeric powder saute for 2 mins until the raw smell disappears.
  13. Add 1.5 to 2 cups of water
  14. Cover and cook for 5mins.Bring to boil
  15. To a blender add coconut and fennels seeds
  16. Add 1/2 cup of water and grind to a smooth paste
  17. In goes the coconut mixture, stir and cook for 2 mins.
  18. Now Crumble the vada’s just like breaking into 2 to 3 pieces.
  19. Add the crumbled vada’s to the curry
  20. Now cook for 8 to 10 mins until the gravy thickens.
  21. Now for the seasoning: Heat up oil, add curry leaves, cinnamon, cloves, fennel seeds, cardamom, star anise, and bay leaf
  22. Pour the seasoning to the Vadacurry, (Check for salt)
  23. Sprinkle some chopped coriander leaves.

Notes

Tips to make the best vada curry recipe:

1.Coarsely grind the channa dal adding very little water.

2.You can steam the channa dal mixture instead of deep frying. Just transfer the ground channa dal mixture to an idly plate, steam for 12 to 15 mins. 

3.You can use leftover Masala Vada for this recipe.

  • Category: Breakfast/dinner, Side Dish
  • Cuisine: southindian

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2 Comments

  1. Sowmya Shilpa says:

    Thank u for the Tamil Nadu style vada curry. I used to take as my lunch to my office whenever I couldn’t prepare lunch while i was staying in Chennai.. Its not easily found in Hyderabad.Till now I thought that it was made from urad dal. Now I know it’s made from chana dal. Thank you for the recipe. It turned out great and brought back memories during this tough time.

    1. Nithya Narasimhan says:

      Thank You Sowmya!
      I’m so glad you liked it!

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