VADA CURRY RECIPE | SIDE DISH FOR IDLI, DOSA

  Vada curry – The name itself tempts us a lot right? But I have tried this only once before. The reason is fennel. My family does not like fennel, so kept postponing trying this. But When Raji told this recipe it sounded simple to try. I have not tasted vada curry before, so was very clueless about the taste and outcome. But the garlic, fennel in the curry with the vada along with the flaovur of coriander leaves and curry leaves is simply superb. You can make use of the left over masala vadai too. The next day it can make you a side dish for your breakfast.

Vada curry recipe

Recipe Cuisine: Indian  |  Recipe Category: Side dish
Prep Time: 3 hours soaking time    |  Cook time: 20 mins    |  Serves: 3

Ingredients

Channa dal/ Kadala paruppu - 1/2 cup

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Onion - 2

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Garlic - 6 flakes

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Sambar powder - 2 tsp

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Turmeric - 1/8 tsp

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Green chilli - 2

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Curry leaves - 1 sprig

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Coriander leaves - 1 tblsp

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Salt - as needed

*Left over masala vadas can be used, use 6 vadais

To temper

Oil - 1 tbsp

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Cinnamon - 1 small piece

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Cloves - 2

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Fennel seeds - 1/2 tsp

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Bay leaf - 1

Method

1. Soak dal for 3 hours, drain water and grind to a coarse paste as we do for masala vada. Neither too smooth nor too coarse. Just add 1 or 2 tblsp water while grinding if needed. Cube onion and peel garlic and cut into two, slit the green chillies and keep aside.

2. Mix salt accordingly in this and mix well. Make bite sized pakodas/ vada out of it, no need to worry about the shape. Deep fry in oil until cooked.

3. Heat a pan with oil and season with the items given under ‘To temper’ table. Add fennel seeds lastly and wait until it splutters. Add cubed onion, garlic and fry till golden brown here and there.

4. Add 1 and 1/2 cups of water, turmeric, sambar powder, required salt and bring to boil.

5. Add the prepared vadas and simmer and boil for 5-8 minutes in medium flame.

6. Boil until the vadas gets soft and gets absorbed well in the gravy. Stir in such a way to mash it if needed to get a thick curry. Garnish with coriander leaves and curry leaves.

Notes

• Adding half the salt in the vada and half in the gravy is must. Otherwise the taste wont be homogenous.
• The key is to get the vadas soaked well in the gravy and get soft. The vasa should not be hard.
• Simmer and cook to get the soft texture.
• Left over vadas works great for this recipe. You can also steam the vadas instead of deep frying. The result wont be changed.

Serve hot with Dosa the best. Idli also gets matched with this well. I can even eat as such .