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Vada Curry | Hotel Style Vadacurry Recipe

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 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 190kcal
Author Shalini

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.