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VADA CURRY

Vada Curry is a most popular and traditional south indian gravy . It can be served as side dish for idli , set dosa etc.. This is perfect menu to have it for breakfast or brunch. I love this gravy so much and  mom do regularly on weekends. Lets look at the recipe of making this vada curry.

Preparation Time : 45 mints | Cooking Time : 45 mints | Serves : 4

 

Ingredients :

 

To Grind :

 

Roasted Gram Dal - 1.5 tbspn

Broken Cashew - 1 tspn

G. Chili - 3

Sombu - 1 tspn

Cloves - 3

Cinnamon - 1 small piece

Star Annis - 1

Ginger - 1 inch

Garlic - 3 cloves

Onion - 1/2 big sized sliced

 

For Vada :

 

Channa dal - 3/4 cup

Onion - 1/4 big size chopped

Garlic - 2 cloves

Sombu - 1 tspn

Salt - to taste

Turmeric - 1 tspn

 

For Gravy :

 

Oil - 3 tbspn

Bay leaf - 2

Mustard seeds - 1 tspn

Curry leaves - few

G.Chili - 1

Onion - 1/4 big size chopped

Tomato - 1 small

Turmeric - 1 tspn

Hing - 1 tspn

Salt - To taste

 

 

Preparation :

 

1. Dry roast all the ingredients to grind till it turns golden. Allow it to cool down and grind it to a fine paste.

 

2. Soak the channa dal for two hours and grind it to a fine paste along with onion,g.chili,garlic,sombu,turmeric and salt to a coarse paste.  Take small balls and drop them in hot oil.

 

3. Once the oil is hot drop the vada as small portions . Fry till it turns golden. Repeat the process of making the vada. Chop the onion , tomato , g.chili , curry leaves for gravy.

 

4. Heat the oil add the bay leaf,mustard seeds allow it to pop. Then add the g.chili , curry leaves and onions.

 

5. Once onion turns pink add the chopped tomatoes , turmeric , hing and cook till marshy. Add the required water , salt and cook for two mints. Once it starts boil add the grinded paste to it.

 

6. Adjust the water as required and cook till raw smell goes. Make it little watery since vada absorbs the gravy. Once the raw smell goes add the half of the vada by breaking into halves. Turn off the flame. Add the remaining vada before serving.

 

Vada Curry is ready to serve.

My Notes :

 

1. Adding cashews to grind paste is completely optional,

2. Instead of potukadalai you can also use coconut.

3. Also you can add 1/4 cup of thin coconut milk one the raw smell of gravy goes.

4. Keep the gravy little watery as the vada absorbs the gravy.

5. You can add vada without breaking into halves.

6. Adjust the g.chili as per the spice you want. You can also reduce g.chili and add the chili powder.

 

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