Monday, December 8, 2014

Vada Curry : Dal Vada Curry

"Vada Curry" to me somehow sounded like a non-vegetarian dish (don't ask me why?!) until I got to see and taste it just a year or two ago. This is made of our very own Masala Dal Vadas cooked in gravy, a pure vegetarian dish. Dosas and Idlis are staple breakfast dishes with varieties to it; equally interesting are the accompaniments such as the chutneys, curry etc. One such is this very famous "Vada Curry (Dal Vada Curry)". 

Here is my first attempt tested and passed with decent colors ;)


For making Vadas

  • Channa Dal (Split bengal gram dal): 1/2 cup 
  • Big Onion: 1 medium
  • Garlic : 6 cloves
  • Green Chillies: 2 medium
  • Ginger: 1"
  • Curry Leaves : a few
  • Coriander Leaves : a few
  • Salt : To Taste (ensure its limited as the vadas will be cooked in a gravy with salt)
For making the Curry
  • Big Onion : 1 medium (diced into small pieces)
  • Tomatoes: 2 small or 1 medium Diced (if u want it a bit tangy then add accordingly)
  • Turmeric powder: 1/2 tspn
  • Red Chilli powder: 1.5 tsp (alternatively, you can add 2 big Green Chillies diced)
  • Salt : To taste 
  • Oil : 2 tbspn
  • Water: 1 - 2 cups
DRY MASALA for the Curry (To be ground)
  • Cinnamon : 1 small
  • Cloves : 2
  • Fennel Seeds (Saunf): 1/2 tspn
  • Bay Leaf: 1
  1. Soak dal for 2-3 hours. If you want to make it instantly, then soak it with hot water for 1 hour at least
  2. In a mixer, first add the chillies, garlic and ginger. Grind it first and then add the dal, and rest of the ingredients mentioned under "For making Vadas". Coarsely grind it with very less or no water (at the max 1-2 tspn)
  3. Make vadas either by deep frying or steaming it like idlis
  4. Next, in a pan, dry roast the ingredients mentioned under "DRY MASALA" (except for bay leaf). Grind it to make a smooth powder (dry)
  5. In a pan, add oil. To this add bay leaf and then the onion. Fry it till golden brown (you can add a pinch of salt to quicken this).
  6. Then add tomatoes and mash it. As they start cooking, add the dry roast masala. Allow it to cook for a few seconds and then add turmeric powder, and either the green chillies or the red chilli powder with salt.
  7. As it starts cooking, add 1 glass of water. As it starts boiling, add the vadas. Allow it to cook in slow- medium flame. 
  8. Mash the vadas to make a thick curry (gravy). Ensure that the vadas cook for at least 7-10 mts to soak in all the masalas.
  9. Garnish with curry and coriander leaves and remove from fire
Serve hot with Idlis, Dosas etc.

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