Vada curry

Vada curry

Vada curry is one of the popular South Indian gravies prepared with bengal gram / kadalai paruppu, which is served as a side dish for idly and dosai. It is also a good combo for appam.

Ingredients

  • For making vadai:
  • 1/4 cup - Bengal gram / kadalai paruppu / chana dal
  • 1 or 2 nos - Dry red chillies
  • 1/ tsp - Fennel seeds / sombu
  • 1/8 tsp - Turmeric powder
  • Salt to taste
  • For making curry:
  • 1 no - Onion (chopped finely)
  • 1 no - Tomato (chopped finely)
  • 1 tsp - Ginger garlic paste
  • 1/4 tsp - Turmeric powder
  • 1 tsp - Red chilli powder
  • 1 1/2 tsp - Coriander powder
  • 1 tbsp - Coriander leaves for garnishing
  • For grinding:
  • 3 tbsp - Coconut grated
  • 2 nos - Cashew nuts
  • 3 pinches - Poppy seeds
  • Seasonings:
  • 1 tbsp - Oil
  • 1 small - Cinnamon stick
  • 1 no - Clove
  • 1 no - Bay leaf
  • 1/4 tsp - Fennel seeds
  • 2 pinches - Asafoetida
  • Fresh curry leaves
  • Salt to taste
  • Preparation method:
  • Making of vadai:
  • Wash and soak bengal gram in enough water for 2 to 3 hours or until well soaked. Set it aside.
  • Transfer soaked bengal gram to a mixer grinder / blender along with dry red chillies, fennel seeds, turmeric powder and required salt. Grind them to a coarse paste.
  • Pinch little amount of batter like we make for pakoda and arrange them in slightly greased idly plates and steam them for about 10 minutes  or until well cooked and keep it aside.
  • Making of curry:
Read the whole recipe on 7aum Suvai