Vada curry recipe - Steamed version

As I posted last in the breakfast menu11, here I am  with the vada curry recipe . This is perfect for dosa for me, loved it a lot with soft spongy dosa. Some suggest this for appam, poori or chapati too. I tried with chapati, it was good. Yet to try with poori and appam. I can eat vada curry as such even though its a side dish. It gives so much volume, so its perfect when you have get-togethers  or have guest at home. You follow the same recipe and make with left over masala vadais too. Again thanks to Vilasini & Viji for the recipes.

Steamed vada curry recipe

Recipe Cuisine: Indian  |  Recipe Category: Side dish
Prep Time: 3 hrs soaking time    |  Cook time: 30 mins    |  Serves: 6

Ingredients

Channa dal	1/2 cup
Red chilli	4
Fennel / Spambu/ Saunf	1 tsp
Onion	2
Tomato	3
Ginger garlic paste	1 tsp
Red chilli powder	1 & 1/2 tsp
Coriander seeds powder	1 tsp
Turmeric	1/8 tsp
Salt	as needed
Mint leaves	10
Coriander leaves, chopped	2 tblsp
Curry leaves	1 sprig

 

To temper

Oil	2 tblsp
Cinnamin	1 inch piece
Cardamom	1
Cloves	1
Bay leaf	1
Jeera/ cumin seeds (optional)	1 tsp

 

Method

1. Soak channa dal for 3 hrs. First grind chilli, fennel and salt.

2. Then add the drained channa and grind coarsely. Do in batches to ensure even grinding. Do not grind smoothly.

3. Grease idli plates and fill the moulds with the ground mixture, make a dent at the middle to ensure easy cooking. Steam cook for 8 minutes.

4. Once cooled, break it roughly. I forgot to add curry leaves before steaming, so added after breaking. Heat a pan with oil and temper with the items given under ‘To temper’ table in order.

5. Add finely chopped onion and fry till transparent. Add ginger garlic paste and fry for a minute in medium flame. Add finely chopped tomatoes and all the powders – red chilli powder, dhaniya powder (coriander powder) and turmeric powder. Add required salt for the gravy.

6. Fry for a minute or until the masala blends and becomes mushy. Add 3 cups water.
   
   
7. Bring to boil and add the crumbled dal and simmer for 10 minutes.

8. Once the oil floats on top and the gravy becomes thicker, garnish with chopped coriander and mint leaves.

Notes

• Add enough water as it requires lots of water.
  
• Min leaves adds very nice flavor to the gravy.
  
• If using masala vada, use 8 vadais.
  
• You can add 2 slit green chillies if you want extra hot gravy.

Serve hot with hot set dosa  - the dosa you see below is nothing but soft thick dosas, made from idli dosa batter.  

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