Recipe Counter

Vada curry

Recipe by
Total Time:
15-30 minutes
Serves:6
Rated 5 based on 100 votes
5
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Healthy Pepper Chicken, Best Jhinge aloo posto, Easy Low fat Cauliflower cheese

Rate This Recipe
5

Ingredients

  • 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

  • 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.