what is vada curry
It is a Famous hotel dish often prepared with leftover masala vadai. Curry with vadai is a popular south Indian side dish. Vadakari tastes best with set dosai, Appam, and idli dosai varieties. In-home I prefer making fresh masala vadai for vadacurry side dishes.
Can I steam vadai?
Vada Kari is traditionally prepared with deep-fried vadai. You can use leftover vadai for this recipe. For a healthier version, you can use baked masala vadai for preparing vada curry. Steamed vadai or shallow fried vadai may alter the vadai curry taste.
What kind of vadai goes well for this curry?
Hotel Vadacurry is prepared with leftover masala vadai. You can also use baked masala vadai, kondakadalai vadai instead. Avoid medu vadai.
how to alter thick vada curry?
Chana dal, pottukadalai, and poppy seed might thicken the curry over time. check the salt and Adjust the water according to your preferred texture.
Can I skip tomato?
Yes but in that case increase water.
Why onion is sliced and chopped?
For the curry texture restaurant usually add both sliced and chopped onion for vadaikari
Shelf life of vadacurry?
If you are using leftover vadai, consume the gravy within 1 day but vada curry with freshly fried vadai says good for 2 days
South Indian side dish
Masala vadai
Baked masala vadai
CHANA DAL RECIPES
Set dosa
Ingredients
Vada curry masala
cloves 3 Small piece cinnamon fennel seeds 1/2 tbsp poppy seeds 1 tbsp green chilli 3 byadgi chili 4 pottukadalai | roasted gram 1 tablespoon coconut 1/2 cup Kashmiri chilli powder 1/2 tablespoon turmeric powder 1/2 teaspoon cardamom 2
Vada Kari
Masala vadai peanut oil 3 tablespoon Clove 1 Cinnamon small piece Cardamom 1 Fennel seeds 1/2 tsp onion 2 , sliced and chopped 1 and 1/2 onion thinly sliced 1/2 onion finely chopped Ginger garlic paste 1 tablespoon big tomato 1 4 cups of water as required Required salt Pinch of jaggery/sugar Coriander leaves few Curry leaves few
How to make Vada curry with step-by-step pictures
Masala vadai
Firstly prepare masala vadai and filter oil; keep aside
Vadacurry masala
Add cloves, a small piece of cinnamon, fennel seeds, poppy seeds, green chilli, byadgi chili to a wide pan and turn on the stove on medium flame and give a quick mix
Furthermore, add roasted gram and saute in low- medium flame till they turn aromatic and slightly change color
Turn off the stove and add coconut, Kashmiri chilli powder, and turmeric powder; mix well
Finally, add cardamom and leave everything in the hot pan and let them cool completely
Add little water and grind smooth masala
Vada curry gravy
Add 2 tablespoon of oil and turn on the stove pan to medium flame and heat
Furthermore add clove, cinnamon, cardamom, and fennel seeds; mix well
Add onion, ginger-garlic paste and mix well
Add curry leaves and saute till onion’s raw smell goes off
Furthermore, add 1 tablespoon of oil and saute till the onion starts to change color
Add tomato and required salt; mix well and cook till tomatoes turn mushy
Furthermore, add the ground masala and saute for 2 minutes on a low flame
Add 1/2 cup of mixie water and bring to boil
Furthermore, add 3 cups of water and boil for 10 minutes; mix well in between
Add a small piece of jaggery and boil for 5 minutes
crumble vadai into big pieces and add
Furthermore add 1/2 cup of water, coriander leaves, and curry leaves and boil for 5 minutes. Tasty vada curry is ready
