South Indian Vada Curry
South Indian Vada Curry Recipe (Vadakari) is a speciality from Tamil Nadu which is made from masala vadai (Bengal gram fritters). Learn how to make vadakari in few simple steps.
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 Cup channa dal (bengal gram)
- 1 small-size onion (finely chopped)
- 3 tbsp coriander leaves (finely chopped)
- 1 sprig of curry leaves (chopped)
- 1 green chili (finely chopped)
- Salt to taste
- Oil for deep frying
- 4 dried red chilies
- 4 cloves of garlic
- 1 inch piece of ginger
- 1 tsp cumin seeds
- 2 onions (finely chopped)
- 1 Cup tomato puree
- 1 tsp ginger garlic paste
- 2 green chilies (slit)
- 1 bay leaf
- 4 cloves
- 1 inch cinnamon stick
- 1/2 tsp fennel seeds
- 1 tbsp red chili powder (as per preference)
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- Salt to taste
- 1 ½ tbsp oil
- Water as required
Instructions
- 1
To prepare the vada, wash and soak channa dal in water for 3 hours.
- 2
Fine chop the onions, green chilies and coriander leaves. Keep aside.
- 3
Grind all ingredients mentioned under the list ‘to grind’ along with 1 teaspoon of water into a coarse paste. Set aside.
- 4
Drain water from channa dal and grind it into a coarse paste. Avoid using any water to grind the dal.
- 5
To the ground channa dal, add onions, coriander leaves, ground masala paste, salt and mix well.
- 6
Heat oil in a deep heavy-bottom pan.
- 7
Shape the vada round and slide gently into the pan of hot oil.
- 8
Deep fry them until golden brown.
- 9
Drain on a plate lined with kitchen towel.
- 10
Instead of deep-frying you can steam the shaped vadas in idli steamer for about 12 minutes.
- 11
To make the curry, heat 1 ½ tablespoon oil in a pan.
- 12
Add bay leaves, cinnamon stick, cloves and fennel seeds to hot oil. Fry till aroma of spices is released.
- 13
Add onion, green chilies and cook till onions turn translucent.
- 14
Add ginger garlic paste. Cook until raw smell of the paste is gone.
- 15
Add tomato puree (first blanch tomatoes in boiling water for about 8 to 10 minutes. Remove tomatoes from water, peel the skin and blend into puree).
- 16
Cook until oil separates from the sides of the pan.
- 17
Add all the spice powders along with salt, stir to combine.
- 18
Add about 1 cup of water and bring the curry to boil once.
- 19
Crumble the deep fried vadas into smaller pieces before adding it to the curry. You can add the whole vada as well in the curry.
- 20
Simmer the curry over medium heat and let the vadas absorb the flavor of the curry. This takes about 12 to 15 minutes.
- 21
Once the gravy is thick, turn off the heat.
- 22
Garnish Vadakari with fresh coriander leaves.
- 23
Serve Vad Curry warm as side dish for idli or dosa.