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.
Servings2 people
Ingredients
- 1 cup chana dal soaked for 1 hour
- 1 teaspoon fennel seeds
- 2 dry red chillies
- salt to taste
FOR THE GRAVY:
- 1 medium sized onion chopped finely
- 2 medium sized tomato
- 2 teaspoon ginger garlic paste
- 2 teaspoon red chilli powder
- 1 teaspoon coriander powder
- a pinch turmeric powder
- ½ tablespoon coriander leaves
TO TEMPER:
- 1 tablespoon 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 ¾ 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 teaspoon of red chilli powder, adjust spice level accordingly.
Nutrition Facts
Vada Curry Recipe
Amount Per Serving (75 g)
Calories 455
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g6%
Trans Fat 0.03g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Sodium 2062mg90%
Potassium 603mg17%
Carbohydrates 75g25%
Fiber 28g117%
Sugar 11g12%
Protein 17g34%
Vitamin A 2438IU49%
Vitamin C 289mg350%
Calcium 267mg27%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
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