Vada Curry Recipe-Side Dish for Idli Dosa (with pictures)

Vada Curry is a very famous South Indian gravy /curry which is served as a side dish for idli, dosa and parotas. I got so many  requests for this recipe. Never have I got so many  request for a single recipe like this. So I decided it is high time I post this recipe in my blog. I got this recipe from a friend of mine who is an expert in making vada curry. Today we will learn how to make vada curry with step wise pictures.

Vada Curry

 Prep Time : 15 mins (excluding soaking time)

Cook Time : 20 mins
Serves: 2
Recipe Category: Side Dish for idli,dosa
Recipe Cuisine: South Indian
Author:

   Ingredients needed

   For the vada

   Bengal gram /Kadalai paruppu /channa dal -1/2 cup
   Chilli powder -1/2 tsp
   Turmeric powder – a pinch
   Onion finely chopped – 2 tbsp
   Salt as needed
   Oil for frying the vadas

   For the curry/ gravy

   Onion – 3/4 cup (thinly sliced)
   Tomato – 1 cup (finely chopped)
   Turmeric powder – 1/4 tsp
   Chilli powder – 1/2 tsp
   Thin Coconut milk – 3/4 cup
   Thick coconut milk – 1/4 cup (not very thick)

   For the masala

   Ginger-garlic paste – 1 1/2 tsp
   Green chilli -1-2
   Fennel seeds/Sombu -1/2 tsp
   Cinnamon – 1 inch piece
   Cloves -2
   Cardamom -1

   For the seasoning

   Oil – 2 tbsp
   Bay leaf -1

   For garnishing

   Coriander leaves – 1 tbsp finely chopped
   Mint leaves – 2-3 leaves

Preparation


Grind all the ingredients given under “For the Masala” to a fine paste. This is the masala.

Soak channa dal for 2 hours. Drain the water, add salt, chilli powder, turmeric powder, 1/2 tsp of the above ground masala. (this is just to give more flavor to the vada) and grind coarsely without adding water. Then mix finely chopped onions with it.

Heat oil in a kadai, make uneven balls from the mixture and drop it into the oil. Fry till golden brown, remove it and place it on a paper towel to absorb excess oil if any. The vada need not be crisp as we are going to add it to the gravy. Alternatively you can make small balls and steam the vadas as we do for paruppu usili or even fry it in paniyaram pan. Now the vada is ready.

Method 


Heat oil in a kadai or pan, add bay leaf, saute for second, then add thinly sliced onions and saute until golden brown. Add a little salt to the onions to speed up the process.

Then add the ground masala paste and saute for a few more minutes.


Now we will add the chopped tomatoes, turmeric powder and chilli powder. Cook till tomatoes turn mushy and oil oozes out. Do all this on medium flame.


Then add thin coconut milk, needed salt and bring it to boil.


Once it starts boiling, add the vadas by breaking it into 2 pieces. Cook on low heat for a few minutes. Let the vada absorb the gravy.


Then add the thick coconut milk, boil and switch it off. Garnish with mint and coriander leaves.


Delicious Vada curry can be served with dosa, idli and parotas.

Vada curry with dosa

Note – Vada curry thickens as it cools. In that case you can add a little hot water to dilute it and heat it lightly.

Check out my other side dishes for idli, dosa and pongal.

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    • South Indian recipesUncategorized

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