Vada Curry Recipe - Set Dosa Vada curry - Hotel Vadakari Recipe

In Chennai hotels, Vada curry / Vadacurry is one of the most famous side dish served for idli and set dosa. It is also popular in Chettinad regions. Generally people says vadakari is made out of left over masala vada / Paruppu vadai. Though I have not tasted original vada curry in Chennai, I have tasted in Salem Saravana bhavan hotel. But Sendhil had tasted the actual Madras vadacurry in Saidapet, when he was doing his Engineering in Guindy College. So he had promised me to take there during our next visit to Chennai. But I couldn’t resist trying it in my kitchen even before tasting the original Saidapetta vadacurry. After going through some of the hotel style vada curry recipes in magazines and websites, I prepared it finally. We just loved the vada cooked in tomato masala. Making vadacurry is not so difficult as I thought. I prepared this for dinner as a side dish for idli, dosa. So I dint deep fry the vadas instead I steamed it along with idli. So its your choice of making it. As far as I know, vada curry should be thick in texture. But we always want the side dishes a bit watery & juicy .So I added little more water. Please reduce the amount of water and make it thick based on ur liking. Lets see how to make South Indian Vada curry recipe.

 

Vada curry recipe

Vada curry recipe - Side dish for set dosa - A very popular dish from Chennai !

Cuisine: South Indian

Category: Side dish for idli, dosa

Serves: Serves 3

Prep time: 2 Hours

Cook time: 15 Minutes

Total time: 2H15 Minutes

INGREDIENTS

1 cup - 250 ml For masala vada Chana dal/ Kadalai paruppu – 1/2 cup Fennel seeds - 1/4 tsp Red chilli – 2 nos (adjust) Salt – as needed Coriander leaves – a few (finely chopped) For Gravy Tomato - 2 – 3 nos (finely chopped ) Big onion – 1 –2 no (Finely chopped) Chilli powder –   1 to 1.5 tsp (Adjust) Coriander powder – 1 tsp Garam masala powder – 1/2 tsp Salt & water – As needed. To temper Oil - 1 tbsp Cinnamon – 1 inch size Cloves – 2 nos Bayleaf - 1 no (optional) Fennel seeds – 1/4 tsp Garlic flakes - 5 nos (finely chopped) Or G&G paste - 1/2 tsp Green chilli – 1 no (finely chopped) Curry leaves - a few Mint & Coriander leaves – To garnish

METHOD

Wash and Soak the dal for  minimum 2 hours and grind it along with red chillies, fennel seeds & salt to a coarse paste.Then add the finely chopped coriander leaves, mix well.  Pinch small sized pieces of uneven shape out of the ground vada batter and steam it for 15-20 mins by keeping in idli plates OR Deep fry the vadas. Set aside. Alternatively, you can add the leftover masala vada pieces.  Heat a kadai with a tbsp of oil, add the ingredients given under “To temper “ in the same order.Saute for a minute. Then add the onions & saute till transparent. Add the finely chopped tomatoes and saute well till it turns mushy. Add the chilly ,coriander & garam masala powders and mix well..Add water and cover cook it for 5 mins. Crumble the steamed / deep fried vadas and mix it with the gravy and allow it to boil for sometime till gravy thickens. Add water if necessary. Remove and Garnish with coriander leaves. Serve hot with idli/ dosa topped with sesame oil.Enjoy !

Enjoy this yummy vadacurry recipe with hot idli and dosa !

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