Vada Curry | South Indian Vada Curry
Vada Curry is a very famous & tasty South Indian gravy served with Idly, Dosa or Appam. I got this simpler version from my Mom, who is an expert in making Vada Curry. First we have to prepare Vadas / pakoras and then it is dunked in a spicy, flavorful gravy. Even though it took time to prepare this dish, the end result is absolutely great, just as we have tasted in one of the restaurants. Make delicious Vadai Curry using this yummy recipe & share your comments..:)
To prepare Vadai:
Bengal gram dhal - 1 ½ cup
Red chilly - 1 or 2
Saunf - 1 tsp
Chopped coriander leaves
Salt to taste
Oil to fry
To Prepare curry:
Onion - 2
Ginger garlic paste - 1 tbsp
Tomato - 2
Coriander & mint leaves - handful
Cloves - 2 or 3
Cinnamon - 1” piece
Cardamom - 2
Bay leaf - 1
Marathi moghu - 1
Cumin seeds - ½ tsp
Turmeric pwd - ¼ tsp
Red chilly pwd - 1 tsp
Coriander pwd - 1 ½ tsp
Thick coconut paste - ½ cup
Salt to taste
Oil as needed
To Prepare Vada / Pakora:
Wash and soak Bengal gram dhal for 2 to 3 hrs.
Drain the water completely.
Grind it coarsely with, salt, red chilly and saunf. ( without adding water )
Heat oil in a pan.
Make uneven balls from the ground paste and drop in batches to the hot oil.
Deep fry in low medium flame, stirring once in a while.
Once it attains crisp and light golden color, drain from oil.
To Prepare Curry / Spicy gravy
Heat 2 tbsp of oil in a fry pan.
Add finely chopped onions and fry till transculent.
Add little salt to the onions to speed up the frying process.
Add ginger garlic paste and sauté for a minute.
Add tomato slices and sauté further until tomatoes are cooked mushy and oil oozes out.
Add finely sliced fresh coriander and mint leaves and mix well.
Allow the masala to cool.
Grind it to fine paste.
Heat 1 tsp oil in the same fry pan.
Add curry leaves, cloves, cinnamon, cardamom, bay leaf, Marathi moghu and cumin.
Wait to crackle.
Add the ground mixture and fry till oil separates.
Add turmeric pwd, red chilly pwd and coriander pwd.
Taste the curry and adjust salt as the vadai has its salt.
Add 2 cups of water and allow to boil for couple of minutes.
Grate coconut to pieces and grind it to smooth paste with little water.
When the curry attains a little thicker consistency, add the coconut paste.
Combine well and allow to boil for 2 to 3 mins.
1/2 cup of water and adjust the consistency of the curry as required.
Boil 2 cups of water in a bowl.
Add the fried pakoras / vadai to it and allow to boil for just one boil. ( this helps the pakoras to turn soft and easily mashable in masala curry prepared above )
Drain the pakoras from hot water. ( reserve the water, so that it can be added to the curry finally . Vada Curry tends to thickens cools. )
And add the soaked pakoras to the Curry prepared .
Mix well and keep it in simmer for few minutes.
Let the Vadas absorb the spicy masala
Turn off flame.
Garnish with freshly chopped coriander leaves.
South Indian special Vada Curry is ready...!!
Enjoy with Idly, Dosa or with Aappam.