Vada Curry Recipe-Side Dish for Idli Dosa
Vada Curry is a very famous South Indian gravy /curry which is served as a side dish for idli, dosa and parotas. Today we will learn how to make vada curry.
Preparation and Method
Soak channa dal for 2 hours. Drain the water, add salt, chilli powder, turmeric powder,1/2 tsp of the 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 keep in 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. Now the vada is ready.
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 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 in 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. Keep it in simmer for a few minutes. Let the vada absorb the gravy.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.
How to prepare Vada Curry
Prep time – under 15 mins (excluding soaking time)
Cook time – under 20 mins
For the vada
Bengal gram /Kadalai paruppu /channa dal -1/2 cup
Chilli powder -1/2 tsp
Turmeric powder – a pinch
Ground masala -1/2 tsp
Salt as needed
Onion finely chopped – 2 tbsp
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 ( just dilute the thick coconut milk with water)
Thick coconut milk – 1/4 cup (not too 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
Grind the above together to a paste. This is the masala.
For the seasoning
Oil – 2 tbsp
Bay leaf -1
Coriander leaves – few
Mint leaves – 2-3 leaves