VADACURRY RECIPE | JAYASHREE RECIPES
Vadacurry is a classic South Indian side dish for Idli, Dosa, Appam and Parotta. It is one of the most popular comforting breakfast in Tamil Nadu. The crispy Masala Vada or left over vada is cooked in a basic onion tomato gravy is called as Vadacurry. This delicious side dish is great for special occasions, festivals, pot lucks or any together. Cook only in low flame to infuse all the flavors and it takes 1 hour to cook. If you like this recipe share it, tweet it and pin it. Please do try and post your comments.
RECIPE FOR VADACURRY
Coarse : Side dish for Breakfast
Cuisine : Tamil Nadu
Author : Jayashree
Prep Time : 15 min
Cook Time : 40 min
INGREDIENTS
To Make Vada
- 1 cup bengal gram dal
- 1/2 tsp fennel seeds
- 1 inch ginger
- 3 green chilli
- 1/4 tsp salt
- Oil for deep fry
For Curry
- 3 tbsp oil
- 3 cloves
- 1 inch cinnamon
- 1/2 tsp fennel seeds
- a pinch of hing/Asafoetida
- few curry leaves
- 1 cup finely chopped onion
- 15 garlic
- 1 tomato
- fistful of mint leaves
- pinch of turmeric powder
- 1 tbsp red chilli powder
- 2 tsp coriander powder
- 1 tsp garam masala powder
- salt as needed
- 2 cups of water
- 1/4 cup coriander leaves - for garnish
METHOD
- soak bengal gram dal in water for 6 hours
- drain the water and add soaked dal in mixie jar, along with fennel seeds, green chilli, ginger and salt
- grind to a coarse paste and keep aside
- heat oil in a kadai, pinch a small batter and drop in hot oil and fry in medium flame
- fry the vadai till golden brown, then remove from kadai and drain the excess oil on paper towel
- heat oil in the pan and temper with cloves, cinnamon stick, fennel seeds, hing and curry leaves
- saute for few seconds and then, add finely chopped onions and garlic
- saute for 2-3 minutes or until transparent
- add tomato puree (or chopped tomato), mint leaves, turmeric powder, red chilli powder, coriander powder and garam masala powder
- mix well and cook for 4 minutes in low medium flame and cook until the raw smell of spices goes
- add 2 cup water and salt
- mix well and bring the water to boil
- once the water starts to boil vigorously, add fried small vadas
- mix well, cover with lid and cook on low medium flame for 25 minutes (stir occasionally to prevent the curry stick to the bottom)
- once the vada absorbs all the water, curry will become thick
- garnish with chopped coriander leaves, mix well and then switch off the flame
- serve hot with set dosa, idli, chapathi or poori
- taste delicious 😋
NOTES
- adjust spice level according to your taste
- vadacurry thickens as it cools, so adjust the water level according to your taste
- replace water with coconut milk for more flavorful curry
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