Vadacurry Recipe | How to Make Vadacurry | Startup Cooking

VADACURRY RECIPE | STARTUP COOKING

Vadacurry – the classic South Indian side dish for Idli, Dosa and Parotta. Set Dosa and Vadacurry is one of the most popular comforting breakfast for Tamil people. The crispy masala vada or left over paruppu vada is cooked in an basic onion tomato gravy is called vada curry. Well, it’s also known as Saidapettai (chennai) Vadacurry, especially Mari hotel is very famous.

Vadacurry is very flavorful and aromatic gravy usually served for morning breakfasts. Earlier in Tamil Nadu restaurants, vada curry is used to prepared with leftover vadai, but as years passed it became one of the main side dish and the taste was relished by huge crowd and now the people make fresh vadas to make this delicious curry.

This vadacurry is great for special occasions, festivals, pot lucks or any get-together. The whole process of this dish takes minimum 1 hour to make and cook only in low medium flame to infuse all the flavors. Follow my step by step photo recipe to prepare Vadacurry. If you like this recipe share it, tweet it and pin it. Please do try and post your comments.

more chutney recipes

VADACURRY VIDEO RECIPE

South Indian Breakfast

RECIPE FOR VADACURRY

Coarse : Side dish for Breakfast

Cuisine : Tamil Nadu

Author : Startup Cooking

Prep Time : 15 min

Cook Time : 40 min

Total Time : 1 hr 5 min

do check for more recipes

Mushroom Recipes

Drumstick Leaves Recipes

Ragi Recipes

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

do check more recipes

sandwich recipes

Potato Recipes

Mushroom Recipes

Drumstick Leaves Recipes

Ragi Recipes

Biryani Recipes

Spinach Recipes

PROCEDURE

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

prawn recipes , non-veg starters/appetizers, chicken recipes, biryani recipes, non-veg curry recipes, mutton recipes, fish recipes