Vada Curry

Vada Curry, I always use to wonder how they make this whenever I taste in Tamil Nadu hotels. If you are confused about the left over vadas which you make at home, here comes the vada Curry recipe, you can use all those vadas to this. And especially when you are bored of making the regular sambar and the chutney to your breakfast like idly,dosa. This recipe is awesome when served hot with idly especially.

It may look tedious to make, however your work is easy if you have vadas already.It is mainly famous in Chennai. You can find this in most restaurants served with pongal too. Here you go with the making.
 

To Make Vada:

• Channa dal -1/2 Tspn
• Chilli powder -1/2 Tspn
• Turmeric powder - a pinch
• Green chilies- few
• Onion sliced- few
• Salt
• Onion finely chopped – ¼ Tspn
• Oil for frying

For the Curry:

• Oil- 1 Tspn
• Mustard- 1 Tspn
• Curry Leaves-Few
• Small onion sliced- ½ Cup
• Tomato- 1 Sliced
• Sambar Powder- 2 Tspn
• Coconut Milk- 1/4 Cup

For the Curry:

• Ginger-garlic paste - 1 Tspn
• Green chili -few
• Fennel seeds -1/2 Tspn
• Cloves -2
• Cardamom -1
• Cinnamon - 1 inch piece

 

Method:

• Soak channa dal for 2 hours. Drain the water, add salt, chilli, green chilies,turmeric powder and grind coarsely with little water. Then mix finely chopped onions with it.
• Fry the vadas in the oil until it becomes golden brown,transfer it to the paper towel.
• Grind all the items under “To grind” to fine paste and keep aside.
• In a separate pan, add oil,mustard and the curry leaves, add the sliced small onions,sauté until the onion becomes translucent.
• Add the tomatoes, and the sambar powder, grounded paste and sauté until the masala smell goes off from it.
• Add the coconut milk to it, and let the curry boils for some time.
• Add the fried vada to the curry and smash the vadas with a ladle and sauté until it gets well into the curry.
• Add the coriander leaves,serve hot to idly,dosa.

Tips:

"Adding coconut milk is optional; however it gives a good taste to the curry.

While adding the vada to the gravy, the vadas should be soaked well in the gravy and it should not be hard."