Tuesday, 21 April 2015

Vada Curry / Restaurant Style Vada Curry (side dish for Idli / Dosa)

Vada curry is a popular South Indian accompaniment that suits well with Idli, dosa, appam and pongal! 

As per my friend it has originated from "Chennai", though I am not sure about it.

You will love this deep fried channa dal vada soaked in spicy masala gravy / curry.  If you want a low fat version; you can also steam the vada and add it to the gravy!

Now let's check the recipe: 


Serves - 4 to 5 persons

Ingredients:

Chana dhal / Kadalai paruppu / Bengal gram dhal - ½ cup
Red chillies - 4 to 5
Fennel seeds - ½ tsp
Salt - to taste
Curry leaves - 1 sprig


For gravy:
Onion - 1 large ( finely chopped)
Tomato - 1 large (finely chopped)
Ginger garlic paste - 2 tsp
Green chillies - 2
Turmeric powder - ¼ tsp
Red chilli powder - 1 to 1½ tsp (adjust according to your spice level)
Coriander powder - ¾ tsp
Salt - to taste
Water - 3 to 4 cups
Coriander leaves - 1 tbsp (finely chopped)
Mint leaves - 1 tbsp(finely chopped)


For seasoning:
Oil - 12 to 3 tbsp Bay leaf -  1
Cinnamon - 1
Cloves - 1
cardamom - 1
Curry leaves -  1 sprig
Fennel seeds - ½ tsp




Directions:

Soak channa dhal for 2 hours.  Drain the water and add dhal, red chillies, salt, curry leaves, and fennel seeds to the mixer; grind it coarsely. (No need to add water while grinding)


Deep frying method:
Mould the mixture into small balls and deep fry that in low flame; wait till it becomes golden brown. drain and keep aside. Sramble it roughly and keep side.

For low fat version:
(Grease an idly mould; place the ground mixture and steam cook for about 10 to 15 minutes. Break into small pieces and keep aside)



Heat oil in a kadai and season it with bayleaf, cinnamon, cloves, cardamom, fennel seeds and curry leaves.  Once it crackles, add finely chopped onion and green chillies.

Once onion turns golden brown, add tomato , ginger garlic paste and all spice powders. Sauté well till the raw smell goes and also tomato melts.


Add 3 to 4 cups of water to the masala, allow to boil.  Once it done add fried / steamed vadas.

Allow to cook for another 5 to 10 minutes in a medium flame. garnish with mint and corriander leaves; switch off the gas.

Note:

Once it is cool; this gravy tends to thicken.

You can also use leftover masala vada to prepare this gravy.






5 comments:

  1. Never tried vada curry.But it is in my to do list..Loved the cute pot used for presentation.

    ReplyDelete
  2. I always like the steam ones for vada curry

    ReplyDelete
  3. Vada curry looks yummy, bucket presentation brings back old memories...

    ReplyDelete
  4. Tried vadacurry. Very delicious... absolutely yummy

    ReplyDelete

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