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    Home » Recipes » breakfast » Vada Curry | Chettinadu Vada Curry

    Vada Curry | Chettinadu Vada Curry

    Posted on Feb 22, 2017 · Last Updated on Jan 29, 2021 by sharmila kingsly

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    Vada curry is a Famous breakfast Side Dish from the Chettinadu Cuisine. For those who are not familiar with this term Vada Curry it is a Lentil Fritter cooked in a gravy based out of Onions and Tomatoes .It is usually served with Set Dosa in the Restaurants.
    I was not a great fan of Vada as the very first time when I tasted in a restaurant I dint like the taste,after that once again my aunt gave me this recipe and cooked this for me ,since then I was hooked up with this Vada Curry. It is perfect for house party and potluck as it so rich and delicious. Now let’s get started.
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    Vada Curry Recipe
    Recipe Cuisine: Chettinadu |  Recipe Category : Side Dish
    Prep Time: 20 mins | Cook Time : 30 mins| Serves: 4 |Author :Sharmila
    Ingredients:
    For Vada:                                                                                           

    Channa Dal – 1 cup

    Green Chilli – 3
    Curry Leaves a spring
    Ginger – 1 tbsp
    Coriander Leaves – 2 tbsp
    Oil as needed
    For Gravy:
    Onion – 3
    Tomato -3
    Curry Leaves a spring
    Ginger garlic paste – 1tbsp
    Red Chilli powder – 3 tsp
    Coriander powder – 1 tbsp
    Turmeric powder – ¼ tsp
    Oil – 2 tbsp
    Salt as needed
    Fennel Seeds – 1 tsp
    Cinnamon stick ½ inch piece
    Coriander leaves to garnish
    Method:
    1. Soak Channa Dal in water for about 2 hours, after that drain all the water and add it to a blender and blend it to a coarse mixture, let it not be a fine paste.
    2. Transfer the ground channa Dal to a large mixing bowl ,to this add in finely chopped green chilli ,curry leaves,corrinader leaves and ginger mix everything together.
    3. Now heat oil in a pan and once it is hot shape the Dal mixture into small balls and then gently flatten in between the palms and deep fry. Not necessary it should fry until golden brown. Drain the Vada with a paper towel and set aside. Chop all the veggies for the gravy and set aside.
    4. Next heat oil in a pan and then to this add in Fennel seeds and Cinnamon stick next add in Curry leaves and the onions.
    5. Sauté until glossy next add in tomatoes and cook till it turns mushy next add ginger garlic paste. Cook till the raw smell leaves.
    6. Now break the vadas in to small pieces. Add the broken vadas to the gravy and then add in the necessary water and mix well.
    7. Add Chilli powder, Coriander Powder, Turmeric powder and Salt .Let the gravy comes to boil and leaves out oil. Garnish with Coriander leaves and switch off the flame.

    Notes:

    • Instead of deep frying, the vadas can be steam cooked in idli pan and then used.
    • Left over Masala vada can also be used for preparing Vada Curry.
    • Traditionally Vada Curry is paired with Set Dosa.
    • It also goes well with Idli, Dosa, Appam and any Indian Flat bread.
    • The vada can be prepared the previous night and the gravy can be prepared the next morning too.
    • The process might appear big it is worth the taste. 

    Step by step pictorial representation:

    1. Soak Channa Dal in water for about 2 hours, after that drain all the water and add it to a blender and blend it to a coarse mixture, let it not be a fine paste.
    2. Transfer the ground channa Dal to a large mixing bowl ,to this add in finely chopped green chilli ,curry leaves,corrinader leaves and ginger mix everything together.

    3. Now heat oil in a pan and once it is hot shape the Dal mixture into small balls and then gently flatten in between the palms and deep fry. Not necessary it should fry until golden brown. Drain the Vada with a paper towel and set aside. Chop all the veggies for the gravy and set aside.

     4. Next heat oil in a pan and then to this add in Fennel seeds and Cinnamon stick next add in Curry leaves and the onions.

     5. Sauté until glossy next add in tomatoes and cook till it turns mushy next add ginger garlic paste. Cook till the raw smell leaves.

     6. Now break the vadas in to small pieces. Add the broken vadas to the gravy and then add in the necessary water and mix well.

     7. Add Chilli powder, Coriander Powder, Turmeric powder and Salt .Let the gravy comes to boil and leaves out oil. Garnish with Coriander leaves and switch off the flame.

     Serve this delicious chettinadu style Vada Curry with Set Dosa.

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