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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