vadacurry recipe | Chettinad vadacurry recipe

Last updated on March 3rd, 2019

Vadacurry recipe with step by step photos. Today I am sharing with you all a classic chettinad side dish which also very famous in Chennai.

Vadacurry recipe is atypical 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.

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 masalavada batter too for maing vada curry. The vadas should be fried first and kept. Then the onion tomato masala should be prepared. Once the masala is ready the prepared vada should be added and simmered for 10 minutes. The 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 also e ready. 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,setdosa, appam etc.

Step by step vadacurry recipe

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. 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.

5. In the mean time heat 2 tablespoons oil in a kadai. Add cloves, cardamon seeds, bay leaf, cinnamon stick. Saute till aroma wafts out.

6. Add crushed ginger, garlic and curry leaves. Saute well.

7. Add chopped onions. Saute till onions turn soft.

8. Add chopped or pureed tomatoes. Saute well.

9. Add salt, chili powder and turmeric powder. Mix well and cook till tomatoes turn soft and leave out oil.

10. Add3/4 cup to 1 cup water. Bring to a boil.

11. Add the prepared vadas. Mix well. Cover and simmer for 10-12 minutes. Stir well and mash the vadas in between.

12. Once done, add cilantro leaves/coriander leaves. Serve vadacurry hot with idli or dosa or set dosa.

Vadacurry recipe card below:

5 from 1 vote

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vadacurry recipe | Chettinad vadacurry recipe

Prep Time

1 hr 10 mins

Cook Time

22 mins

Total Time

1 hr 32 mins

 

Vadacurry recipe,a classic side dish for Tamilnau with channa dal, onions and tomatoes. Delicious when paired up with idli or dosa

Course: Side Dish

Cuisine: Indian

Servings: 3

Calories: 445 kcal

Author: Harini

Ingredients (1 cup=250 ml)

• 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

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. 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.
5. In the mean time heat 2 tablespoons oil in a kadai. Add cloves, cardamon seeds, bay leaf, cinnamon stick. Saute till aroma wafts out.
6. Add crushed ginger, garlic and curry leaves. Saute well.
7. Add chopped onions. Saute till onions turn soft.
8. Add chopped or pureed tomatoes. Saute well.
9. Add salt, chili powder and turmeric powder. Mix well and cook till tomatoes turn soft and leave out oil.
10. Add3/4 cup to 1 cup water. Bring to a boil.
11. Add the prepared vadas. Mix well. Cover and simmer for 10-12 minutes. Stir well and mash the vadas in between.
12. Once done, add cilantro leaves/coriander leaves. Serve vadacurry hot with idli or dosa or set dosa.

Recipe Notes

1. Do not miss the whole spices.
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.