Vadacurry Recipe | How to Make Vadacurry

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.

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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

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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

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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