Vada Curry Recipe

Vada Curry is a tasty popular South Indian side dish for Idli, Dosa and tiffin. Vada Curry is made by crumbling cooked dal dumplings & cooking it with tempered spices, onions & tomatoes. Vada Curry Recipe is explained in this post with step by step pictures.
Vada Curry / Masala Vada Curry or popularly called as Set Dosa Vada Curry – One of the famous south indian gravies that serves as a side dish for idli, dosa, pongal etc.

Vada Curry is very addictive if you like masala vada and it is sure a winner to me. I agree it takes time to prepare the vadas first then get on to make the gravy but am sure it is worth the time, it tastes that good.Now lets get on to make vada curry .

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Vada Curry Recipe

Vada Curry is a tasty popular South Indian side dish for Idli, Dosa and tiffin. Vada Curry is made by crumbling cooked dal dumplings & cooking it with tempered spices, onions & tomatoes. Vada Curry Recipe is explained in this post with step by step pictures.

Course Breakfast, Side Dish

Cuisine Indian

Keyword 30 mins recipes, Dinner recipe, dosa sidedish, idli side dish, Side Dish, tiffin recipes, Vada

Prep Time 10 minutes

Cook Time 30 minutes

Servings 2 people

Calories

Author Sharmilee J

Ingredients

• 1 cup chana dal soaked for 1 hour
• 1 tsp fennel seeds
• 2 dry red chillies
• salt to taste

FOR THE GRAVY:

• 1 medium sized onion chopped finely
• 2 medium sized tomato
• 2 tsp ginger garlic paste
• 2 tsp red chilli powder
• 1 tsp coriander powder
• a pinch turmeric powder
• 1/2 tbsp coriander leaves

TO TEMPER:

• 1 tbsp oil
• 1 inch cinnamon stick
• 2 cloves
• 1 bay leaf
• 1 green chillies
• few curry leaves

Note : You can use leftover masala vadas too

Instructions

• Boil tomatoes until the skin starts to split. Peel off the skin and puree it. Keep aside.
• Soak chana dal for 2 hrs.
• Then grind the chana dal along with red chillies and fennel seeds to a coarse paste. Add required salt and mix well.
• Form small patties and steam cook for 10-15mins until soft.
• Toast it in tawa until roasted (this step is purely optional),set aside. Else you can deep fry them too.
• Heat oil add cinnamon, cloves, bayleaf, green chillies and curry leaves.
• Add ginger garlic paste, saute till slightly browned.
• Then add tomato puree along with required salt, turmeric, coriander and red chilli powders fry for few mins till the masala blends well.
• Add 3/4 cup water and allow it to boil.
• Add the vadas at this stage and allow it absorb the gravy well and become soft.
• Simmer for 5mins.Garnish with coriander leaves and switch off.
• Serve Vada Curry with hot steamed idli / kal dosa….one of the best combo!

Notes

• You can make small patties and deep fry them too. Steaming and toasting works well too.
• The vadas should get soaked well and get well blended with the gravy. The vadas should start to break and this makes the gravy even more thicker.
• Left over masala vadai can be used for this too.
• Adding tomato puree gives a nice tangy flavour so to compensate I added 2 tsp of red chilli powder, adjust spice level accordingly.

Vada Curry Recipe Step by Step

1. Boil tomatoes until the skin starts to split.Peel off the skin and puree it.Keep aside.
   
2. Soak chana dal for 2 hrs.Then grind it along with red chillies and fennel seeds to a coarse paste.Add required salt and mix well.
   
3. Form small patties and steam cook for 10-15mins until soft.Toast it in tawa until roasted(this step is purely optional),set aside.Else you can deep fry them too.Heat oil add cinnamon,cloves,bayleaf, green chillies and curry leaves.
   
4. Add ginger garlic paste, saute till slightly browned.Then add tomato puree along with required salt,turmeric,coriander and red chilli powders fry for few mins till the masala blends well .Add 3/4 cup water and allow it to boil.
   
5. Add the vadas at this stage and allow it absorb the gravy well and become soft. Simmer for 5mins.Garnish with coriander leaves and switch off.
   

Serve with hot steamed idli / kal dosa….best combo! I loved to have it as such too and thats how I emptied half of it .

Expert Tips

• You can make small patties and deep fry them too.Steaming and toasting works well too.
• The vadas should get soaked well and get well blended with the gravy. The vadas should start to break and this makes the gravy even more thicker.
• Left over masala vadai can be used for this too.
• Adding tomato puree gives a nice tangy flavour so to compensate I added 2 tsp of red chilli powder, adjust spice level accordingly.

The post Vada Curry Recipe appeared first on Sharmis Passions.

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