Vada curry

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

To make Vada Curry, firstly the chana dal and rice need to be soaked together for a few hours.

To begin the process, the soaked rice and dal need to be ground together into a coarse paste. Next, the ingredients such as medium chopped onions, finely chopped green chillies, chopped ginger, saunf, salt, and curry leaves need to be added to the coarse mixture. Now, you need to make small, round vadas and deep fry them in batches in heated oil until they turn nice and golden brown. Make sure to fry them on medium heat and not high heat or only the outer layer will get cooked, leave the inner mixture uncooked. Keep the vadas aside.

To make the curry, add green chillies, onion, cloves, and cinnamon to heated oil before adding onions and frying them. Ginger garlic paste goes in next, which needs to be fried until the raw smell disappears. make small round vadas and deep-fry.

Now, add the garam masala, red chilli powder, haldi, jeera powder, and dhaniya powder to be fried for 1 minute. The tomato pieces go in next which need to be cooked until the pieces become soft, so for about 2 minutes. Salt, 50 ml water, and coconut milk goes in next, which needs to be simmered until the gravy begins to boil. This is the time to add the vadas and allow the mixture to simmer further for about 3-4 minutes.

Once the gravy becomes thick and the vadas have absorbed the gravy’s rich taste, remove from the heat and garnish with chopped coriander leaves. Enjoy Vada Curry with idlis, dosas and rice.

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • For vada:
  • 250 g - channa dal
  • 1 tbsp - raw rice, both mixed and soaked for 3 hrs
  • 1 - onion medium, chopped fine
  • 6 - green chilli, chopped fine
  • 1/2 inch - ginger, chopped fine
  • 1/4 tsp - sounf
  • 10 - curry patta leaves, chopped fine
  • salt
  • oil to deep fry vada
  • For curry:
  • 2 onion medium, cut into thin slices
  • 2 green chillies, cut vertically
  • 1 tsp - dhania powder
  • haldi a pinch
  • 1/4 tsp salt
  • 1/4 tsp - jeera powder
  • 1 tsp - ginger and garlic paste
  • 1 tsp - garam masala 1.5 tsp - red chilli powder
  • 1 tomato - medium, chopped fine
  • 1 tbsp - tomato puree
  • Milk of 1/2 coconut
  • 1 tbsp - chopped, coriander
  • 3 cloves
  • 1 inch piece - cinnamon
  • 1.5 tbsp - oil

How to Make Vada curry

  • Grind soaked dal and rice with salt into a course paste.
  • Add the remaining ingredients, make small round vadas and deep-fry.
  • Keep aside.
  • Heat oil add cinnamon, cloves, onion and green chillies.
  • Fry till the onion becomes soft.
  • Add ginger-garlic paste, fry till the raw smell goes.
  • Add dhania powder, jeera powder, haldi, red chilli powder, garam masala, fry for 1 min.
  • Add tomato pieces and let it cook for 2 minutes, till the pieces become soft.
  • Add coconut milk, 50 ml of water, salt, simmer till the gravy starts boiling.
  • Now drop vada into the gravy and let it simmer for 3-4 minutes.
  • Gravy becomes thick and vada also absorbs some gravy and becomes juicy.
  • Sprinkle chopped coriander leaves and remove from fire.
  • Serve hot with rice/dosa/idli.