Vada Curry | Side dish for Idli Dosai | Restaurant style VadaCurry

Hello All! I’m thrilled to return to this space after a three-year hiatus. Life happened 🙂 When I launched this blog in 2010, I had no expectations about how far my words and recipes would reach. I recall using a blogger widget that showed recent visitors and their locations, and even with minimal reach, it brought me immense joy to know people from across India and other countries were reading. Over time, Instagram captured my attention, and I found it easier—let’s say lazier—to share my recipes and thoughts in the captions. Then, Instagram Reels, or short video formats, led me to neglect this space. I’ve often felt guilty about paying for blog hosting and domain name retention without improving the blog or posting content regularly. This was partly due to insecurity, wondering if anyone would read my blog amidst the multitude of recipe creators online.

Lately, I’ve been determined to revive this blog or at least set a monthly post target and continue what I love most. Reshkitchen has given me an identity, it has been my absolute strength when I was in my lowest phase of life, it helped me connect with amazing people worldwide, and I no longer want to ignore it. As I type this, feeling a bit emotional, I remember sharing personal stories and opinions here, not just recipes. My goal for this year is to post 25 recipes by the end of December 2024. Fingers crossed.

Vada Curry recipe :

Even though my mother never prepared Vada Curry at home due to her dislike of the garlic, fennel combination, my father and I love it. We always order Set Dosai with Vadacurry when available. My mother would jokingly say, “Hotel kaaran minji pona vadai pottu thottuka pannirukaan adhai poi kaasu kuduthu vaangi sapadreenga” 🙂 Have made this recipe numerous times but never got an opportunity to take step by step photos or share my recipe here. Finally managed to document it. You can watch the full recipe reel on instagram here.

There are three main components to make this curry. Crispy Vadai/Channa Dal based fritters, tangy Onion+tomato base and a coconut paste to bring everything together. This curry goes well with Idli,Dosai, Idiyappam, Aappam and even plain Jeera Rice. The following measurement serves 4-6 people. Adjust salt & spice based on your preference.

Print Recipe

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.

Prep Time

2 hours (soaking time for channa dal)

Cook Time

60 minutes

Servings

Ingredients

Ingredients for Channa Dal Fritters :

• 1.5 cups Channa Dal
• 1 dried red chilli
• 1 tsp Saunf
• 1 tsp salt
• piece Smallof ginger & garlic
• pinch Aof Hing
• Oil for frying

Ingredients for Onion Tomato Base

• 3 tbsp cooking oil
• 2 bay leaves
• 3 Cloves
• piece A smallof Cinnamon
• 1 tbsp Saunf
• 1 tsp Cardamom Powder
• 1 slit Green Chilli
• 2 Onions
• 5 Medium Sized Tomatoes
• 1 tsp Turmeric Powder
• 1 tsp Kashmiri Red Chilli Powder
• 1 tsp Garam Masal Powder
• 1 tsp salt add extra if required
• 10 Cashews
• 3/4 cup thgrated coconut

Prep Time 2 hours (soaking time for channa dal) Cook Time 60 minutes Servings Ingredients Ingredients for Channa Dal Fritters : 1.5 cups Channa Dal 1 dried red chilli 1 tsp Saunf 1 tsp salt piece Smallof ginger & garlic pinch Aof Hing Oil for frying Ingredients for Onion Tomato Base 3 tbsp cooking oil 2 bay leaves 3 Cloves piece A smallof Cinnamon 1 tbsp Saunf 1 tsp Cardamom Powder 1 slit Green Chilli 2 Onions 5 Medium Sized Tomatoes 1 tsp Turmeric Powder 1 tsp Kashmiri Red Chilli Powder 1 tsp Garam Masal Powder 1 tsp salt add extra if required 10 Cashews 3/4 cup thgrated coconut

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😀