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Vada Curry
Mildly spicy gravy prepared using Channa Dal Fritters and Onion tomato base. This curry goes well with soft and spongy Dosai, Idli, Aappam, Idliyappam etc. Perfect side dish to add to your South Indian tiffin platter.
Servings Prep Time
4 2hours (soaking time for channa dal)
Cook Time
60minutes
Servings Prep Time
4 2hours (soaking time for channa dal)
Cook Time
60minutes
Ingredients
Ingredients for Channa Dal Fritters :
Ingredients for Onion Tomato Base
Instructions
Prepartion of Channa Dal Fritters :
  1. Soak 1.5 cups of Channa Dal in water for 3 hours. Drain water completely and then grind it with one dried red chilli, 1tsp Saunf, small piece of ginger and garlic, 1 tsp salt & a pinch of hing
  2. Grind it to a paste. Don’t add too much water. Slightly sprinkle water if needed.
  3. Heat oil in a pan, portion the batter into small pieces and deep fry them
  4. Once it is cooled down, pulse the fritters in a mixie jar and keep it aside. If you prefer adding them directly you can do that as well 😃
Preparation of Onion Tomato Base :
  1. Heat 3 tbsp Oil in a pan and add 2 bay leaves, 3 cloves, a small piece of cinnamon,6 cardamom pieces or 1tsp Cardamom powder, 1 tbsp Saunf.
  2. Chop 2 onions & 5 tomatoes finely. Add them to the pan along with 1 slit green chilli and sauté well
  3. Add 1 tsp Turmeric powder, 1 tsp Kashmiri red chilli powder, 1 tsp Garam Masala powder and mix everything together
  4. Add little water and let the veggies get cooked
Coconut Paste prep :
  1. Grind 8-10 cashewnuts, 3/4 cup of grated coconut together to a smooth paste by adding little water
  2. Alternatively if you don’t like whole spices (like bayleaf, cloves etc) in your gravy you can add them now and grind it along with coconut
Vadacurry final steps :
  1. To the onion base gravy add the fresh coriander leaves & mint leaves, pulsed Channa Dal fritters, coconut paste and 2 cups of water and let it boil for 3-4 minutes. Adjust salt. We have added 3 different elements for spice. Whole red chilli in fritters, green chilli & kashmiri chilli powder in gravy. Kindly adjust quantity of each of this according to your preference
  2. Serve this delicious curry with Idli,Dosai, Idiyappam etc. I prepared this for a dinner gettogether on last Friday night. Served it with Idiyappam & Dosai. Leftover Vadacurry was had for breakfast the next day😀

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