Vadacurry recipe- the classic south Indian cettinad vadacurry is one of best side dish for idli. Piping hot vadacurry with soft idlis is one of the most comforting breakfast for us. Crispy spicy masala vada or paruppu vada is cooked in a tangy tomato gravy in this vada curry recipe. It is a very easy and simple to make this recipe. I have also mentioned some tips to make this recipe very quickly. Read on to learn how to make Chettinad Vadacurry recipe with step by step photos.
What Is Vadacurry?
Vadacurry is a typical breakfast side dish here that is served with idli, appam, set dosa, idiyappam etc. I got many requests to post this set dosa vadacurry combo. I blogged set dosa recipe 2 days back and today vadacurry recipe it is.
Vadacurry is typically small masala vadas dunked and cooked till soft in flavorful onion tomato masala. The addition of whole spices like bay leaf, cloves to the masala makes it very flavorful and tasty.
Vadacurry soaks well so it is mostly eaten with soft dishes like appam, set dosa etc. Though vadacurry is made by deep frying lentil vadas, there is also a version of steamed vadacurry recipe.
Here I have not deep fried or steamed the vadas. I used my favorite kitchen utensil paniyarakal or appe pan for makig vadas for vadacurry recipe. By using paniyarakal you can make absolutely crispy vadas with few drops of oil.
This Vadacurry Recipe Is
Delicious & so flavorful
Vegan & gluten Free
Low oil no deep fry version
Delicious side dish for idli, dosa
Kids friendly
To make vadacurry recipe the vadas are made with channa dal/ gram dal/ kadalai paruppu. Few fennel seeds and drid red chilli are also added.
You can use leftover masala vada batter too for maing vada curry. You should first fry the vadas and keep them ready. Then next you prepare the onion masala.
Once the masala is ready the prepared vada should be added and simmered for 10 minutes. They should get completely soaked and soft.
One thing you may fret about making vadacurry is the time taken to make. It took exactly 20 minutes for me to make vadacurry recipe. I have shared the tips below.
Tips For Making Vadacurry
1. Soak channa dal for 1-1.5 hours. Keep the chopped onion and very finely chopped or pureed tomato ready.
2. Heat paniyarakal in one stove and add few drops of oil. In the other stove heat 2 tablespoons oil in a kadai and keep the flame low.
3. Now grind the channa dal. By now the paniyarakal will be hot. Spoon in batter in each mould. Let it cook for 3 minutes.
4. Now prepare the masala in the kadai.
5. Once the vada is done, masala will alsoready. This took exactly 12 minutes for me.
6. Add the vadas to the masala, cover and simmer for 10 minutes. Vadacurry ready in 22 minutes 🙂
Here is how to make vadacurry recipe with step by step photos.
Serve vadacurry with idli, dosa, set dosa, appam etc.
How To Make Vadacurry
1. Wash and soak channa dal in enough water for 1-2 hours.
2. Drain all the water and grind it a very coarse paste. Add fennel seeds and dried red chili while grinding.
Add just 1-2 teaspoons only if needed while grinding.
3. Heat a paniyarakal/appe pan and grease each mould with few drops of oil.
4. Spoon in the batter in each mould.
5. Flip each vada 2-3 times at enough intervals and cook till golden brown.
6. You can add more drops of oil if you prefer.
7. Repeat the same with remaining batter.
Making Vadacurry recipe
8. In the mean time heat 2 tablespoons oil in a kadai. Add cloves, cardamon seeds, bay leaf, cinnamon stick. Saute till aroma wafts out.
9. Add crushed ginger, garlic and curry leaves. Saute well.
10. Add chopped onions. Saute till onions turn soft.
11. Add chopped or pureed tomatoes. Saute well.
12. Add salt, chili powder and turmeric powder.
13. Mix well and cook till tomatoes turn soft and leave out oil.
14. Add 3/4 cup to 1 cup water. Bring to a boil.
15. Add the prepared vadas. Mix well. Cover and simmer for 10-12 minutes. .
16. Stir well and mash the vadas in between
17. Once done, add cilantro leaves/coriander leaves.
18. Serve vadacurry hot with idli or dosa or set dosa.
I hope you will try this recipe and enjoy as much as we did. P
Vadacurry Recipe
vadacurry recipe | Chettinad vadacurry recipe
1 CUP = 250 ml
Ingredients
For vadas
- 1 cup channa dal
- 1/2 teaspoon fennel seeds
- 3- dried red chilies
- Salt
For vadacurry masala
- 3 big tomatoes chopped or pureed
- 1 onion finely sliced
- 1 teaspoon crushed ginger
- 1 teaspoon crushed garlic
- 10 curry leaves
- 1 tablespoon chopped cilantro leaves
- 1/2 teaspoon chilli powder
- 1/4 teaspoon turmeric powder
- 1 bay leaf
- 2 cloves
- 2 cardamom pods
- small cinnamon stick
- Salt
- Oil
Instructions
- Wash and soak channa dal in enough water for 1-2 hours.
- Drain all the water and grind it a very coarse paste. Add fennel seeds and dried red chili while grinding. Add just 1-2 teaspoons only if needed while grinding.
- Heat a paniyarakal/appe pan and grease each mould with few drops of oil.
- Spoon in the batter in each mould. Flip each vada 2-3 times at enough intervals and cook till golden brown. You can add more drops of oil if you prefer. Repeat the same with remaining batter.
- In the mean time heat 2 tablespoons oil in a kadai. Add cloves, cardamon seeds, bay leaf, cinnamon stick. Saute till aroma wafts out.
- Add crushed ginger, garlic and curry leaves. Saute well.
- Add chopped onions. Saute till onions turn soft.
- Add chopped or pureed tomatoes. Saute well.
- Add salt, chili powder and turmeric powder. Mix well and cook till tomatoes turn soft and leave out oil.
- Add3/4 cup to 1 cup water. Bring to a boil.
- Add the prepared vadas. Mix well. Cover and simmer for 10-12 minutes. Stir well and mash the vadas in between.
- Once done, add cilantro leaves/coriander leaves. Serve vadacurry hot with idli or dosa or set dosa.
Notes
2. Be cautious while adding salt as it is added in vada too.
3. If you prefer you can deep fry or steam the vadas too.
Nutrition
jothika says
Idli vada curry is my all time favorite combo. Looks so good.