Vada curry is a tasty South Indian dish, popularly served along with Idli, Set dosa and Idiyaapam/ String hoppers. This curry emits a perfume of Tamil Nadu's culinary attitude, their masala blend, be it either Chettinad or Tanjore; Talapakatti biryani or Ambur holds a remarkable stature. I'm a huge fan of Talapakatti biryani and Ambur. Not to forget the Kannadigas - their Donne biryani and Kerala's Malabar biryani 😋. I'll try to share those tried and tested recipes in the near future. But for now, let's do this Vada curry!
To Make This Recipe You'll Need :
For vada :
Chana dal - 150g / 1 glass (soaked overnight)
Red chillies - 3
Fennel powder/ saunf - 2 teaspoons
Salt - 1 1/2 teaspoons
For curry/ gravy :
Cinnamon - 2
Cloves - 3
Green cardamom - 2
Onion paste - 4 Tablespoons
Tomato paste - 3 Tablespoons
Ginger garlic paste - 2 teaspoons
Red chilli powder - 1 1/2 teaspoon
Coriander powder - 1 teaspoon
Garam masala powder - 3/4th teaspoon
Turmeric - 1/4th teaspoon
Green chillies - 2 slit
Coconut milk - 100ml
Curry leaves - few sprigs
Salt - 1 1/2 teaspoon (or) to taste
Oil - To deep fry the vadas and for curry
Making of the vadas :
1. Add all the vada ingredients to a blender jar and blend roughly without any addition of water.
2. Head oil in a kadai and fry the vada batter by releasing tiny bits into the oil until crisp and golden.
3. Rest them on a paper napkin to absorb the excess oil.
Making of the curry/ gravy :
1. Add 2 Tablespoons of oil to a pan, once it's hot, add cinnamon sticks, cloves and green cardamom. Allow them to swell up and release their oils and aroma into the oil.
2. Add onion paste and cook until it's half done. Next, add slit green chillies, curry leaves, and ginger garlic paste and cook for a minute.
3. Now, add tomato paste, followed by red chilli powder, turmeric powder, coriander powder, garam masala powder, and salt and give it a good mix and cook until oil releases from the mixture.
4. Add water enough to soak the fried vadas. Once the water boils, add the vadas and cook for 2 to 3 mins or until the gravy starts thickening. Mash a lil with the masher, add coconut milk and cook for 1 minute. Remove from heat and let it rest for a few hours and serve.
If the gravy is all soaked up by the vadas, add a lil water, return to stove, heat the entire curry, check the taste, add any if necessary and serve.
Serve with set dosa, idly or idiyaapam.
1. You can add 2 chopped onions and 1 tomato if pastes or purees are not readily available.
2. Tastes yumm on the next day.
Thank You & See You Soon 😀
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