Tangy Vada Curry

Recipe by
Total Time:
11 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • Channa dal - 2 cups
  • Onions - 2 (medium)
  • Green chillies - 4
  • Garlic - 3-4 pods
  • Ginger garlic paste - 2 tbsps
  • Tomato (big) - 1
  • Red chilli powder - 1 tbsp
  • Mint - a small bunch
  • Coriander leaves - a small bunch
  • Saunf (fennel seeds) - 3 tbsps
  • Cinnamon and bay leaves - a little
  • Salt to taste

How to Make Tangy Vada Curry

  • Soak channa dal for 8-10 hours and grind it coarsely.
  • Add a little salt, make small vadas (don't bother about the shape of the vadas) and keep aside.
  • In a broad saucepan, add a little oil, then add the cardamom and bay leaves.
  • Next add the garlic which is cut lengthwise.
  • Add the onions (cut lengthwise), fry till they are brown and add the green chillies, slit lengthwise.
  • Now add ginger-garlic paste and fry till the raw smell goes.
  • Add the chopped tomato and red chilli powder, fry for 2 minutes and close the lid for a few minutes till the tomato is cooked.
  • Now add 4-5 cups of water and let it boil. When the water starts boiling, add the chopped mint leaves and coriander leaves.
  • Take the vadas, mash them roughly with your hand (do not add whole) and add to the boiling water.
  • Finally, add the fennel seeds which should be ground coarsely.
  • Add salt and remove from fire. If the curry becomes very thick, add some more water. The curry should neither be too thick nor too thin.