Tingle-UR-Tastebuds

Vada Curry – This is a dish I have always heard off a lot many times than I have made or even eaten that much. Yes we don’t make them at home. Once I have tried in a restaurant and didn’t like it that much as the cinnamon flavor was overpowering. Actually I never knew anything about the vada curry but I couldn’t agree with the overpowering smell of the cinnamon or any other spices. From that time I was in the hunt of a good recipe without the overpowering smell in it. Finally hurray I have found one. Yes this recipe I have now tried three times and all of us in the family love it. The chef VENKATESH BHAT cooks this dish in one of his episodes Samayal Samayal in Vijay TV and I am so happy to give it a try and win the hearts of my husband and my elder one.

Generally there is a story that’s being told, that they make vada curry in restaurants with the leftover vada’s. Is it true?? am not aware of that. But this is a great combination for Idiyappam, it pairs really well with it. My gravy looks greenish yellow as I have added curry leaves to the ground mixture. If you want it to be red in colour then add red chili powder instead of the green chilies.

Hope you all will try and let me know how much you liked it. 

Cuisine: South Indian | Category: South Indian gravies | Prep time: 30 mins | Cook Time: 20 mins | Serves: 4

Ingredients

To make Vada’s

• Chana Dal – 1/2 cup
• Fennel Pdr./Sombu Pdr. – 1/2 tsp.
• Onion – 1 (Medium sized – Sliced roughly)
• Garlic – 5 to 6 cloves. (rough chop)
• Salt – As needed for making the vada’s

To Dry Roast & Grind

• Onion – 1 no. (Slice thin lengthwise)
• Fennel/Sombu – 1 tsp.
• Roasted Chana Dal – 2 tbsp.
• Ginger – 1 1/2 ” inch piece
• Garlic – 5 to 6 cloves. (rough chop)
• Green Chilies – 3 big sized
• Curry Leaves – 3springs(Optional)

To make The Gravy

• Mustard – 1/2 tsp.
• Onion – 3 Nos. medium sized (cut lengthwise)
• Ginger Garlic Paste – 1 tsp. (heaped)
• Curry Leaves – A spring
• Ground Mixture
• Fried Vada’s
• Salt – As needed (for the gravy)

METHOD

To Make Vada’s

• Soak chana dal for atleast 3 to 4 hrs.
• Take all the ingredients and get them ready.
• Rough chop onion and garlic.
• Transfer the onion, garlic, soaked chana dal, fennel and salt.
• Sprinkle little water and make it a little coarse paste.
• Heat oil in a vessel for deep frying the vada’s.
• Take little batter and drop it in the oil and fry them until golden brown.
• Fry all the vada’s in batches. Crush half of the vada’s and set aside.

To Make The Ground Paste

• Take all your ingredients.
• Take a pan and dry roast fennel first and then add the roasted chana dal and roast for a minute.
• Then add the chopped ginger, garlic, onion & fresh turmeric  and roast them for a while.
• Finally add the green chilies and curry leaves.
• Roast them all on a low flame and then switch off and allow it to cool before blending them into a paste.
• Transfer the contents to the blender, add water and grind it into a smooth paste.
• Set aside.

To Make The Gravy

• Take all the ingredients and get them ready.
• Slice onion lengthwise.
• Take little oil in a vessel and temper mustard and curry leaves.
• Add onion and saute till translucent.
• Now add the ginger garlic paste and cook till the raw smell disappears.
• Next add the ground paste and saute till it gets cooked.
• Crush half of the vada’s before adding to the gravy.
• After few mins. add the vada’s into the gravy and allow it to soak for sometime and then switch the stove off.
• Vada curry is ready to be served with Idiyappam. It is the best combination.

Note :  Make sure to soak the chana dal for atleast 3 hrs. Otherwise grinding them will become very difficult.

The Vada mixture should not be very watery. While grinding don’t add lot of water just sprinkle water little by little.

If the batter of the vada gets a bit watery don’t panic add some rice flour to it and make it perfect for frying.

Adding curry leaves to the ground paste is optional. It changes the colour of the gravy, but I like to add as it has good healthy aspects in it.

Adding fresh turmeric is also optional. I had them at home so added it. If don’t have then add the turmeric powder while making the gravy.

Add enough water to the gravy as the vada’s soak up all the water.

Visual clicks

To Make the Vada’s

 

 

To Make the Ground Paste:

 

To make the gravy (VADA CURRY):

The Vada Curry is ready to be served. Have it with Idiayappm. That’s the best pair or it is match made. Try and let me know if you liked it.