Vada Curry | Chettinadu Vada Curry

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.

Similar Recipes

Cauli Flower Gravy

Mixed Vegetable Gravy

Paneer Butter Masala

Chole Masala

Paneer Kolhapuri Masala

Channa/chick Peas Gravy

Black channa Gravy /Kala Channa Gravy

Mutter Paneer Butter Masala

Potato Kurma | Aloo Korma

White Mochai Gravy

Potato Poori Masala

Potato Curry

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:

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

Reader Interactions

Leave a Reply Cancel reply