Vada Curry Recipe – Ingredients
Recipe Category: Sidedish | Recipe Cuisine: South Indian
Chana dal – 1 cup (soaked for 1 hour)
Fennel(Sombu) seeds – 1 tsp
Dry red chillies – 2
Salt – to taste
For the gravy:
Onion – 1 medium sized chopped finely
Tomato – 2 medium sized
Ginger Garlic paste – 2 tsp
Red Chilli powder – 2 tsp
Coriander powder – 1 tsp
Turmeric powder – a pinch
Coriander leaves – 1/2 tbsp
Oil – 1 tbsp
Cinnamon stick – 1′ inch
Cloves – 2
Bay leaf – 1
Green Chillies – 1
Curry leaves – few
Note : You can use leftover masala vadas too
- 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 it 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 with hot steamed idli / kal dosa….best combo! I loved to have it as such too and thats how I emptied half of it 🙂
- 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.