Vada Curry / Masala Vada Curry or popularly called as Set Dosa Vada Curry - One of the famous south indian gravies that serves as a side dish for idli, dosa
etc. It is very addictive if you like masala vada
and it is sure a winner to me. I agree it takes time to prepare the vadas first then get on to make the gravy but am sure it is worth the time, it tastes that good.Now lets get on to make vada curry :)
Vada Curry Recipe - Ingredients
Preparation Time : 10 mins | Cooking Time : 30 mins | Serves : 2
Chana dal - 1 cup (soaked for 1 hour)
Fennel(Sombu) seeds - 1 tsp
Dry red chillies - 2
Salt - to taste
Recipe Category: Sidedish | Recipe Cuisine: South Indian
For the gravy:
Onion - 1 medium sized chopped finely
Tomato - 2 medium sized
Ginger Garlic paste - 2 tsp
Red Chilli powder - 2 tsp
Coriander powder - 1 tsp
Turmeric powder - a pinch
Coriander leaves - 1/2 tbsp
Oil - 1 tbsp
Cinnamon stick - 1' inch
Cloves - 2
Bay leaf - 1
Green Chillies - 1
Curry leaves - few
Note : You can use leftover masala vadas
- Boil tomatoes until the skin starts to split.Peel off the skin and puree it.Keep aside.
- Soak chana dal for 2 hrs.Then grind it along with red chillies and fennel seeds to a coarse paste.Add required salt and mix well.
- Form small patties and steam cook for 10-15mins until soft.Toast it in tawa until roasted(this step is purely optional),set aside.Else you can deep fry them too.Heat oil add cinnamon,cloves,bayleaf, green chillies and curry leaves.
- Add ginger garlic paste, saute till slightly browned.Then add tomato puree along with required salt,turmeric,coriander and red chilli powders fry for few mins till the masala blends well .Add 3/4 cup water and allow it to boil.
- Add the vadas at this stage and allow it absorb the gravy well and become soft. Simmer for 5mins.Garnish with coriander leaves and switch off.
Serve with hot steamed idli / kal dosa....best combo! I loved to have it as such too and thats how I emptied half of it :)
- You can make small patties and deep fry them too.Steaming and toasting works well too.
- The vadas should get soaked well and get well blended with the gravy. The vadas should start to break and this makes the gravy even more thicker.
- Left over masala vadai can be used for this too.
- Adding tomato puree gives a nice tangy flavour so to compensate I added 2 tsp of red chilli powder, adjust spice level accordingly.
Labels: Kolambu and Sambars for rice, Sidedish For Dosas, Special Breakfast