Vadacurry is a South Indian dish that can be paired with idly, dosa and poori. A tomato onion based gravy wherein you find bits and pieces of lentil/Dal vada soaked gives you a perfect compliment taste to the idlis or dosas. In most hotels this is made with leftover vadas. But you can choose to make fresh vadas for this recipe as well. You could keep some for snacking and add in the remaining into the gravy , so it serves two purpose.
Popularly paired with set dosa you can see this combination on most hotel menus in South India as set dosa vadacurry.
I will share my age old recipe that has been passed over generations. Read till the end where I give you a quick tip.if you are lazy to make vadas but still would want to relish vadacurry.
Channa Dal – 1 cup soaked 2 hours
Fennel seeds -1 tbsp
Green chilli or red chilli – 2 numbers
Garlic – 2 cloves
Curry leaves – 1 sprig
Coriander leaves -1 tbsp chopped
Salt – as required
Bay leaf -1
Cinnamon -1/2″ inch
Ginger garlic paste or ginger and garlic crushed – 1 tbsp each
Chilli powder -2 tbsp
Turmeric powder -1 tbsp
Coriander powder -3 tbsp
Tomato -3 chopped
Onion -2 chopped
Mustard seeds -1 tbsp
Oil- for tempering
Fennel -1 tbsp
Salt – as required
Asafoetida – 1/4 tbsp
Curry leaves -1 sprig
Green chilli – 2 slit
Coriander leaves – for garnish
Coconut milk (optional) – 1/2 cup
To make vada
Once the channa Dal is soaked grind with the rest of ingredients. Grind coarsely and not as smooth batter. Deep fry in oil or cook in appe pan. If I’m pairing with idlies I steam it along so it gets cooked and then mixed with gravy. This gives a unique taste go the dish than the deep fried vadas.
1. Temper mustard seeds, fennel seeds, curry leaves , asafoetida , cinnamon, clove , bay leaf and green chillies.
2. Add in chopped onion and ginger garlic paste and saute for two mins until onion turns pale.
3. Add in chopped tomatoes and saute until tomato gets mushy. You could also add in some salt or sugar to speed up the process.
4. Once this is mushy start adding the spice powders one by one. Mix well and add some water for maintaining consistency.
5. The vada already has salt so adjust salt in gravy accordingly. After about 7-8 mins the gravy is well cooked. You can choose to pour in some coconut milk if you want else it’s completely fine.
6. Gently mix and when it starts to mildly bubble turn off add the vadas give a stir and close.
7. Let the vadas soak in the gravy. Remove lid and garnish with coriander leaves.
Absolutely lip smacking vadacurry is ready and can be had with idlies, dosa or pooris.
So and yes for the little secret tip, if you want to relish vadacurry but not in mood to make vadas or have any leftover vadas you can choose to add Kara boondi in place of vadas. They work amazingly well as replacements.
Variations to the vada would be steaming along with idly or cooking in appe pan and then crumbled to be added to gravy.
This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy and Noor Anand Chawla, and happily SPONSORED BY RRE Studios and SHOWCASE Events.