Vadai Curry

Recipe by
Total Time:
3 hours
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Lazeez Jhingey, Valache Birde(Sprouted Beans in Coconut Gravy) , Red Pepper and Coconut Curry , Chettinad Meen Kozhambu(Fish Curry)

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  • For the vadai:
  • Bengal gram dal - 1 cup
  • Onion - 2 (chopped finely)
  • For the gravy :
  • Onion - 4 (Cut into thin, long pieces)
  • Garlic - 2 peeled pods
  • Tomatoes - 1/4 kg (blanch in hot water, remove the skin and make it into a paste)
  • Grind together :
  • Onion - 1
  • Ginger - 4 flakes
  • Red chillies - 5
  • Green chillies - 5
  • Ani seeds - 1/2 tsp
  • Cardamoms - 3
  • Cinnamon - 1-inch piece
  • Cloves - 3
  • Roasted Bengal gram dhal - 1 tbsp

How to Make Vadai Curry

  • For making vadai:
  • Soak dal for 2 hours. Drain grind it coarsely with salt.
  • Mix finely cut onions into the dal paste.
  • Divide the dough into small balls and deep-fry. Keep aside (do not fry till deep brown, remove when it turns golden).
  • Heat 3 tbsps of oil in a pan and fry garlic and onions.
  • When it turns into golden brown in colour, add the ground mixture and fry till oil separates.
  • Mix tomato paste and fry.
  • Pour 3 cups of water with turmeric powder, sugar and salt.
  • When it starts boiling, add the fried vadas in it and let it boil for a few minutes.
  • If the water is not enough add little more, otherwise the vadas will absorb the water and the gravy will too thick.
  • When gravy is ready, remove from fire and garnish with cut coriander leaves.
  • This goes well with appam, dosas and idlis.