Vada curry is a popular South Indian dish, particularly in Tamil Nadu. It is a dish made with leftover vadai. It consists of deep-fried lentil fritters (vada) that are cooked in a spicy tomato-based curry. The vada used in the dish are made of chana dal, urad dal or a combination of both, and are usually flavored with ginger, green chilies, and other spices.

To make vada curry, the fritters are first prepared by soaking the lentils, grinding them into a coarse paste, and then deep-frying them until they are crispy and golden brown. The curry sauce is then made by sautéing onions, tomatoes, and spices in oil until the mixture becomes fragrant and the onions are caramelized. The fried vada are then added to the sauce and allowed to simmer for a few minutes to absorb the flavors of the curry. Adding coconut milk enhances the taste of the curry.

Vada curry is typically served hot with rice, roti or dosa. It is a hearty and satisfying dish that is perfect for a cold or rainy day.

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Vada Curry

Recipe by AshaCourse: Gravy and Curry RecipesCuisine: Indian

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

hour

Ingredients

For Making Vada
1/2 Cup Soaked Chana dal
1 Onion Chopped
1/2 Inch Ginger
4 Garlic
1/4 cup Coriander leaves
3 to 4 Green Chilies
1/2 tsp Fennel seeds
For Making Gravy
2 tbsp. Oil
1 Bay Leaf
2 cloves
1 Inch Cinnamon Sticks
1/2 tsp Fennel seeds
1 Onion chopped
2 Green Chilies
1 tsp Ginger garlic paste
1 Tomato chopped
Prepared vadas
1 cup Water
Salt to taste

Directions

For making Vada:
Take a mixer jar and add in soaked chana dal, ginger, garlic, green chilies and fennel seeds.
Grind coarsely and keep it aside.
Take a bowl and add in coarsely ground dal, chopped onions, green chilies, coriander leaves and salt to taste. Give a mix.
Make small balls and flatten them.
Drop vadai mix slowly into the oil.
Deep fry them till golden brown.
For making gravy:
Heat pressure cooker and add in oil, fennel seeds, bay leaf, cloves, cinnamon sticks, green chilies and chopped onions. Fry till golden brown.
Add in ginger garlic paste. Sauté till the raw smell goes away completely.
Chopped tomatoes. Cook till soft.
Once the tomatoes are cooked completely, add in fried vadai, salt to taste and water.
Close the lid and pressure cook it for 1 to 2 whistles.
At the end add in coconut milk and cook for another 2 minutes, then switch off the flame.
Finally, Vada Curry is ready to serve.