Vada Curry is a very popular South Indian side dish, specially in Chennai which is served along with idli, dosa, pongal. It is a famous breakfast recipe and it is very unique. It is very famous in all restaurants around Chennai.
This recipe is an interesting and flavorful one, made by deep frying vada first and then adding it to the rich onion, tomato and coconut gravy.
As I said before, this dish is prepared in many steps. Chana dal is soaked for 2 hours, the water is drained out and then grinded to coarse without adding water. Deep frying them into vadas, splitting it into small pieces and finally adding it to the onion, tomato and coconut gravy is the final step.
The spices used in this recipe and the measurement is very perfect. You can follow the same if you could eat little spicy. Otherwise adjust accordingly.
As I couldn’t get fresh curry leaves anywhere here, I have used sun dried one’s. But it’s always good to use the fresh one’s for good aroma. I haven’t used garam masala as I don’t prefer it much.
The flavor comes from the ginger garlic, fennel seeds, cumin seeds and the briyani spices used. There is no replacement for this recipe due to the rich flavor and the taste.
Let us check the recipe for the unique vada curry.
1 cup= 200 ml.
To make vada:
- Chana dal- 1 cup ( soaked in water for 2 hours)
- Red chillies- 4
- Fennel seeds- 1/4th tsp
- Salt- as needed.
To make gravy:
- Onion- 2 ( finely chopped)
- Tomato- 2 ( finely chopped)
- Ginger garlic paste- 1 tbsp
- Curry leaves- 1 sprig
- Green chillies- 3 ( slit lengthwise)
- Chilli powder with coriander powder mix- 1 tbsp
- Cumin seeds- 1 tsp ( powdered)
- Fennel seeds- 1 tsp
- Turmeric powder- 1/4th tsp
- Coconut- 2 pieces ( grinded with water to make 1 cup)
- Bay leaf- 1
- Cinnamon- 1 inch
- Cloves- 4
- Cardamom- 2
- Star aniseed- 1
- Coriander leaves- handful
- Salt- as needed.
- Use fresh curry leaves if you have.
- If you don’t have chilli powder with coriander powder mix, you can add them separately in 1:2 ratio.
- The vadas can be steamed too instead of deep frying.