Vada Curry

Vadakari is a south Indian side dish, very aromatic and little spicy. I have tasted this vadakari in restaurants and now tried this for first time at home. They go well with idly, dosa, chapatti, and parotta. Usually Bengal gram vada is used for vadakari, but here I have used the leftover dal vada to make this vadakari. So if you have leftover dal vada, then it takes only 30 min to make this recipe.

Ingredients:

Paruppu vada / Dal vada – 6 numbers

Onion – 2big

Tomato – 1 (make puree)

Green chilli – 2 big (slitted)

Ginger garlic paste – 2tsp

Fennel seeds – 1tsp

Bay leaf – 1

Cinnamon – 1 small piece

Cardamom – 1

Clove – 1

Red chilli powder – 2tsp

Garam masala powder – 1tsp

Turmeric powder – 1tsp

Chopped curry leaves – 1tsp

Chopped coriander – 1tbsp

Oil – 1 1/2tbsp

Salt to taste

Ingredients for Paruppu vada:

Thoor dal – 1cup

Chana dal / Bengal gram – 1cup

Paruppu Vada

Urad dal - ¼ cup

Chopped onion – 1cup

Chopped green chilli – 1tbsp

Chopped fresh coriander – 1tbsp

Red chilli – 4 to5 (depend on spice of the chilli) 

Hing – 1tsp

Curry leaves – 1tbsp

Oil to fry

Salt to taste

Method:

For making vada:

Soak all the three dal for 1 hour.

Ground coarsely with red chilli, hing, curry leaves and salt to thick consistency. 

Add the chopped onion, green chilli and coriander to the vada batter.

Fry in oil like any other fritter/ vada and keep aside.

For Vadakari:

In a pan heat oil, add fennel seeds, cinnamon, cardamom, bay leaf, clove and fry.

Add the chopped onion and fry for 2min, add the ginger garlic paste and fry well till the raw smell goes, followed by slitted green chillies.

Add the tomato puree, turmeric powder, chilli powder, garam masala powder and salt.

Stir them for 2,3min till you see oil oozing out.

Pour some water and let them boil for 5min.

When the gravy is ready, cut the vadas into small pieces using hands and add them to the gravy.

Saute for 2min in low flame.

Now sprinkle some chopped coriander and serve hot.