Vadacurry recipe – A famous gravy from Tamilnadu which goes well with Idli and Dosa. Vadacurry is most popular in Chennai and it is served in most restaurants for breakfast.
Vada Curry is a delicacy which is famous in Chennai. It is so simple and flavorful. It is best served with idly, set dosa, etc. We can either use leftover masala vada or can be freshly prepared.For preparing vada for vadacurry recipe, soak chana dal for 3 hours and grind it along with salt, 1 red chilli and fennel seeds / sombu. You can fry or steam the vadas. Here I have used leftover masala vada. Try this Chennai Delicacy and let me know how it turned out for you.
I’m Republishing Vada curry recipe with more detailed instructions and step-wise pictures.
Checkout more side dish for Idli and Dosa – Tiffin Sambar, Coconut Chutney, Tomato Chutney, Coriander Chutney
Vadacurry Recipe
Vada Curry | Hotel Style Vadacurry Recipe
Ingredients
- 5 Masala vada
- 1 cup Onion thinly sliced
- 1 cup Tomato finely chopped
- 1/4 tsp Turmeric powder
- 1/2 tsp Chili powder
- 1/4 cup Shredded coconut
- 1 1/2 tsp Ginger-garlic paste
- 1 Green chili
- 1/4 tsp Fennel seeds/Sombu
- 1 inch Cinnamon
- 2 Cloves
- 1 Cardamom
- 2 tbsp Oil
- 1 Bay leaf
- 1 tbsp Coriander leaves finely chopped
- 1 tbsp Mint leaves chopped
Make a paste:
- 1/4 cup Shredded coconut
- 1/4 cup Fennel seeds/ Sombu
Instructions
How to Vada Curry / Hotel Style Vadacurry
- Heat oil in a kadai or pan, add bay leaf, cinnamon, cloves, cardamom, fennel seeds, green chili and fry for few seconds. Add thinly sliced onions and sauté until golden brown.
- Then add ginger-garlic paste and sauté till raw smell goes off.
- Then add tomatoes, turmeric powder and chili powder. Cook on medium heat till tomatoes turn mushy and oil oozes out.
- Then add the coconut paste and add 1/2 cup water. Add salt and bring it to boil.
- Once it starts boiling, add the vada by breaking it into small pieces. Cook on low heat for a few minutes. Let the vada absorb the gravy. Switch it off and garnish it with coriander and mint leaves.
- Serve with idly or set dosa.
Notes
- You can even prepare vadas instead of using leftover vadas.
- For preparing vada for vadacurry recipe, soak chana dal for 3 hours and grind it along with salt, 1 red chilli and fennel seeds / sombu. You can fry or steam the vadas.
- Sombu / Fennel seeds is essential for vadacurry. It gives a wonderful aroma to the curry.
How to make Hotel style Vadacurry
- Heat oil in a kadai or pan, add bay leaf, cinnamon, cloves, cardamom, fennel seeds, green chili and fry for few seconds. Add thinly sliced onions and sauté until golden brown.
- Then add ginger-garlic paste and sauté till raw smell goes off.
- Then add tomatoes, turmeric powder and chili powder. Cook on medium flame till tomatoes turn mushy and oil oozes out.
- Then add the coconut paste and add 1/2 cup water. Add salt and bring it to boil.
- Once it starts boiling, add the vada by breaking it into small pieces. Cook on low heat for a few minutes. Let the vada absorb the gravy. Switch it off and garnish it with coriander and mint leaves.
- Serve with idly or set dosa.
Notes:
- You can even prepare vadas instead of using leftover vadas.
- For preparing vada for vadacurry recipe, soak chana dal for 3 hours and grind it along with salt, 1 red chilli and fennel seeds / sombu. You can fry or steam the vadas.
- Sombu / Fennel seeds is essential for vadacurry. It gives a wonderful aroma to the curry.
Did you Try this Vadacurry Recipe?
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This is totally new to me. I ll try it soon.