Vadacurry - A delicious side dish for Idli and Dosa. Follow this vadacurry recipe with step-wise pictures to achieve hotel style vada curry.
Course Side Dish
Cuisine Indian
Keyword hotel style vadacurry, hotel vada curry, vadacurry, vadacurry recipe
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 4
Calories 190kcal
Author Shalini
Ingredients
5Masala vada
1cupOnion thinly sliced
1cupTomato finely chopped
1/4tspTurmeric powder
1/2tspChili powder
1/4cupShredded coconut
1 1/2tspGinger-garlic paste
1Green chili
1/4tspFennel seeds/Sombu
1inchCinnamon
2Cloves
1Cardamom
2tbspOil
1Bay leaf
1tbspCoriander leaves finely chopped
1tbspMint leaves chopped
Make a paste:
1/4cupShredded coconut
1/4cupFennel 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.